In the meantime, heat oil in a large skillet over medium-high heat. Add onion and cook 5 minutes, or until translucent. Add garlic, mushrooms, spinach, beans, walnuts, cilantro, nutritional yeast (or cheese), and salt and pepper. Cook, stirring often, 7-10 minutes, or until mushrooms are tender and spinach is wilted. Stir in ½ cup of the cooked enchilada sauce. Remove from heat and set aside.
Ingredient substitutions: Use nutritional yeast for vegan option. Use crumbled cotija or shredded Mexican cheese for vegetarian option. Substitute salsa and/or guacamole for toppings if desired.
Storage: Cover and refrigerate leftovers in an airtight container. Enjoy within one week or freeze for up to three months.
This recipe originally appeared on GratefulGrazer.com.