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Dinner Tonight: Meatless Menus
Creamy Spinach-Mushroom Skillet Enchiladas
Creamy Spinach-Mushroom Skillet Enchiladas, corn and black bean salad and baked tortilla chips and salsa (serves 4)
Randy Mayor
Creamy Spinach-Mushroom Skillet Enchiladas
Meatless Menu 2
 Creamy Spinach-Mushroom Skillet Enchiladas


also serve
Corn and black bean salad
Baked tortilla chips and salsa

Recipes by Kathrine Cobbs

Total time: 30 minutes

Game Plan

1. Prepare enchilada ingredients.

2. While mushrooms cook, heat salsa for enchiladas.

3. While enchiladas broil, prepare salad.

Quick Tips

Flavored cream cheese delivers the taste of green onions and chives without all the chopping.

Corn and black bean salad: Combine 1 (15-ounce) can black beans, rinsed and drained; 1 (7-ounce) can whole-kernel corn with sweet peppers, drained; 1/4 cup cider vinegar; 1 tablespoon sugar; and 1/4 teaspoon cumin. Serve at room temperature.

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