Spanish-Rice Enchiladas

These enchiladas skip the cheese, skip the meat, and skip the oil entirely. Brown rice and fresh spinach seasoned with cumin and soy sauce get rolled in corn tortillas and baked under a generous pour of enchilada sauce. They’re vegan, fat-free, and still satisfying enough for a weeknight dinner.

The filling comes together fast. Onion softens in a little water (no oil needed), then chopped spinach steams on top until just tender. That gets mixed with cooked brown rice, soy sauce, and cumin. The soy sauce is an unexpected addition for enchiladas, but it adds an umami depth that keeps the filling from tasting bland without any fat.

Spreading a cup of sauce on the bottom of the casserole before adding the rolled tortillas prevents sticking and ensures the bottoms don’t dry out. The remaining sauce goes over the top so the tortillas stay soft and soak up flavor during the 30-minute covered bake.

Pro Tips

• Use fresh spinach, not frozen. Frozen spinach releases too much water and makes the filling soggy inside the tortillas.
• Warm the corn tortillas briefly before rolling. Cold tortillas crack and tear. A few seconds in a dry skillet or wrapped in a damp towel in the microwave does the trick.
• Pack the filling firmly down the center of each tortilla so they hold together when rolled.
• Cover the casserole tightly with foil. Uncovered baking dries out the tortilla edges.

Variations

• Add a can of drained black beans to the filling for extra protein.
• Top with sliced avocado and fresh cilantro after baking for richness and color.
• Use a green tomatillo sauce instead of red enchilada sauce for a tangier version.