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Green Enchiladas with Spinach and Arugula {vegetarian}

Emerald and sparkling with oh-yes spicy heat–these vegetarian green chile enchiladas with spinach and arugula make a fabulous Mexican meal!

Vegetarian Green Enchiladas with Spinach and Arugula

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For the filling, you sauté perfectly tender bitter spinach with arugula, and aromatize with onion, garlic and green chiles. Stir in herby chopped cilantro and parsley.

Tuck that veggie filling and some melty cheese into soft corn tortillas and bathe liberally in a tangy green enchilada sauce.

For the last five years, we’ve been visiting a dusty Baja Mexico town, Los Barriles. It’s on the Gulf of California, the east cape of the bottom of the peninsula.

Every day, a parade of vendors meanders through the neighborhoods and campgrounds, bells ringing, horns tooting, and microphones calling out recorded alerts.

You can get steaming warm tamales out of a brown sedan, today’s catch of fish from ice chests weighing down the back of an old white Toyota pickup, and 5 gallon bottles of purified water or propane gas delivered right to your door. You hardly need a car.

arugula in bags ready to sell for vegetarian Green Enchiladas

You’ll find street vendors offering watermelon, fresh-squeezed orange juice, and empanadas, and hawkers shouldering flats of strawberries brought from the agricultural towns a couple hours north. On Wednesdays and Saturdays Oscar comes withs an array of organic veggies, mostly greens, under his pop-up shade tent.

I made these green enchiladas with Oscar’s piquant arugula, leafy parsley, cilantro and spinach.

how to assemble Green Enchiladas The filling on a corn tortilla ready to roll. Sitting in green sauce in casserole dish.

The sauce is a simple homemade green enchilada sauce made with tomatillos and cilantro.

Idea*** For color contrast, serve your green enchiladas with achiote red rice pilaf.

Have you ever noticed how a lot of Mexican food incorporates the colors of their national flag?

Make it a fabulous week–get in the kitchen and cook something spicy, colorful, healthy and delicious!

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Nutrition Facts
Vegetarian Green Enchiladas with Spinach and Arugula
Amount Per Serving (2 g)
Calories 215 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 290mg13%
Potassium 129mg4%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 80IU2%
Vitamin C 2.6mg3%
Calcium 54mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

4 comments

  • I’m jealous of your time in Mexico- these look absolutely delicious! Reply · 5 March, 2015

    • Letty

      Thanks Kelley. Time is over in Mexico–we are on our way north. Had to have dinner at Chipotles tonight. 😉 Reply · 7 March, 2015

  • Delicious ! But prep time was MUCH longer ! I added a can of roasted corn and sliced black olives. Completely delicious. This is my new favorite Mexican dish. Thank you for the recipe Reply · 16 May, 2020

    • Thank you Linda. I’m so glad you enjoy them! I’ll have another look at the timing and adjust per your comment. Reply · 16 May, 2020

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