Enchiladas with spinach from the oven

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Delicious vegetarian wraps from the oven filled with creamy spinach and mushrooms gratinated with cheese from the oven




Heat the oven to 200 degrees. Fry the mushrooms in a pan with a tablespoon of oil. Remove them from the pan and then fry the spinach in the pan until it has wilted. Then add the drained beans and corn. And put the fried mushrooms back in the pan.
Add the Mexican spices and the crème frache and stir to combine. Halve the cherry tomatoes and also fold through the creamy vegetable mixture. Take the wraps and scoop some of the mixture on top and fold, you can secure them with a toothpick or use a little crème frache to seal them.
Grease the baking dish and place the filled wraps in it. Divide the contents of the jar of taco sauce over the middle. Sprinkle the enchiladas with cheese and bake in the oven for about 20 to 25 minutes until the wraps have become slightly crispy and the cheese has melted.
Enchiladas with spinach

Source: Leukerecepten by leukerecepten-nl.
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