Measurements

• 1 tbsp oil
• 1 yellow onion
• 2 cloves garlic
• 2 cups mushrooms
• 4 cups spinach
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 gluten
• 2 cups vegan cheese
• 2 cups enchilada sauce

Preparation Method

• Preheat your oven to 375°F (190°C).
• Heat the oil in a large skillet over medium heat.
• Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
• Add the sliced mushrooms to the skillet and cook until they are tender.
• Stir in the chopped spinach, salt, and pepper.
• Cook until the spinach is wilted.
• Remove the skillet from heat and set aside.
• Warm the gluten-free tortillas in the microwave or on a skillet to make them pliable.
• Spoon a portion of the spinach and mushroom mixture onto each tortilla, then sprinkle with vegan cheese.
• Roll up each tortilla and place them seam-side down in a baking dish.
• Pour the enchilada sauce evenly over the rolled tortillas.
• Sprinkle the remaining vegan cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.