Measurements

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

Preparation Method

• Preheat your oven to 375°F (190°C).
• Heat oil in a large skillet over medium heat.
• Add the chopped onion and cook until translucent, about 5 minutes.
• Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
• Season with salt and pepper.
• Remove the skillet from heat and let the spinach mixture cool slightly.
• Warm the gluten-free tortillas in the microwave for about 20 seconds to make them more pliable.
• Spoon a portion of the spinach mixture onto each tortilla, then roll them up and place them seam-side down in a baking dish.
• Pour the enchilada sauce evenly over the rolled tortillas.
• Sprinkle the vegan cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Let the enchiladas cool for a few minutes before serving.

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