These eggplant and spinach enchiladas are a unique and delicious vegetarian option. The filling is made with roasted eggplant, sautéed spinach, onions, and garlic, seasoned with herbs and spices. The enchiladas are then rolled up in flour tortillas, topped with a tangy tomatillo enchilada sauce, and baked until the cheese is melted and bubbly. Serve them with a side of Mexican quinoa salad and a sprinkle of fresh cilantro for a burst of flavor.
