Spinach and Mushroom Enchiladas - Food Revolution Network

Ingredients

• 1 batch 5-Minute Smoky Black Bean Dip (link in Chef’s Notes)
• 1 batch Enchilada Sauce (link in Chef’s Notes)
• 3 cups mushrooms (sliced)
• ½ cup vegetable broth, unsalted, preferably homemade (or water)
• 1 ½ tsp chipotle powder
• ½ tsp garlic powder
• 1 tsp onion powder
• ¼ tsp salt (optional)
• 3 cups spinach (chopped)
• 8 whole grain tortillas (8-inch)
• ½ cup green onion (sliced)
• ½ cup cilantro (chopped)
• 1 avocado (seed removed, chopped into cubes)