These eggplant and spinach enchiladas are a flavorful and nutritious option for a vegetarian meal. The filling is made with roasted eggplant, sautéed spinach, onions, and garlic, seasoned with cumin and paprika. The enchiladas are then topped with a creamy avocado sauce and baked until golden and bubbly. Serve with a side of Mexican rice and a squeeze of lime for a delicious and wholesome meal.
