Enchiladas with Salsa Mexicana
| Yield: | 6 Servings |
| Categories: | Vegetarian, Sandwiches, Low-Fat, Spa |
| 2 | c | Salsa; such as Salsa Mexicana, see recipe |
| Vegetable oil coohing spray | ||
| 1 | Red bell pepper; seeded and thinly sliced | |
| 1/2 | c | Thinly sliced onion |
| 2 | c | Sliced mushrooms |
| 1 | sm | All-purpose potato OR 3/4-cup cut potatoes; 1/2" pieces |
| 2 | Garlic cloves; minced | |
| 2 | c | Packed fresh spinach leaves; washed thoroughly and spun dry |
| 2 | tb | Chopped cilantro; PLUS |
| 6 | Sprigs fresh cilantro; for garnish | |
| 1/4 | ts | Red pepper flakes; crushed |
| 1/2 | c | Crumbled feta cheese; (2-oz) |
| 6 | 6 in corn tortillas; fresh | |
| 8 | c | Finely shredded romaine lettuce |
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