Spinach Filling

This makes a perfect vegetarian spinach filling for enchiladas. This recipe is from the excellent cookbook, The Enchilada Queen.


  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • ½ cup chopped bell pepper
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 2 11-ounce bags of fresh spinach
  1. Over medium heat, heat the oil in a large skillet until it shimmers.
  2. Add the onion, bell pepper and garlic. Cook until onion is soft and translucent but not browned, about 3 minutes.
  3. Add ¼ cup of water, the spinach and salt to the saucepan. Cover and lower the heat. After 2 to 3 minutes, check to see if the spinach has wilted. Once the spinach wilts, remove the lid and simmer over very low heat - about 4 to 6 minutes.
  4. Drain excess liquid.
  5. Use for enchiladas, like spinach enchiladas. Enough for a dozen enchiladas.

Ready in: 45 Min

Kitchen tools you'll need for Spinach Filling:
Saucepans, Mixing Bowls

Recipe editor Patricia Mitchell