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Spinach Enchiladas

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"Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese."
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40 m servings 483 cals
Original recipe yields 6 servings


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
  3. Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
  4. Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
  5. Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
  6. Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.


  • Note:
  • You can substitute 1 (320 g) package Yves Veggie Cuisine® Garden Veggie Crumble for Veggie Ground Round Mexican or Original.
  • Picante sauce is similar to salsa but is less chunky. To add more heat, use jalapeno or other spicy cheeses.
  • Vegan?
  • Use mozzarella or Cheddar style shreds.

Nutrition Facts

Per Serving: 483 calories; 20.3 g fat; 48 g carbohydrates; 27.3 g protein; 34 mg cholesterol; 1337 mg sodium. Full nutrition

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