- 8 6-inch corn tortillas
- Extra-virgin olive oil
- 1/2 cup chopped onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (28 ounces) diced tomatoes with the juice
- 2 teaspoons minced jalapeño or Serrano chilies, or more to taste
- 2 tablespoon finely chopped cilantro leaves and tender stems
- 10 to 12 ounces sliced cremini mushrooms (about 4 cups)
- Coarse salt
- Freshly ground black pepper
- 1 bag (5-6 ounces) baby spinach (about 6 cups packed), rinsed and drained
- 1 cup shredded Manchego or Monterey Jack cheese
- 1 cup Mexican crema, light or regular sour cream
- 2 scallions, trimmed, cut into thin diagonal slices
1. Preheat the oven to 350°F. Brush one side of each of the tortillas with the oil and arrange, slightly overlapping, on a rimmed sheet pan or baking sheet. Bake until warmed and slightly crisp, about 5 minutes.
2. Meanwhile heat 2 tablespoons of oil over medium-low heat in deep skillet or sauté pan until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the chili powder and cumin and cook, stirring 1 minute. Add the tomatoes and heat to a boil. Cook, uncovered, until thickened, about 15 minutes. Stir in the chiles and 1 tablespoon of the cilantro.
3. While the sauce is cooking heat 2 tablespoons oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, over medium heat, until golden and tender, about 5 minutes. Sprinkle with salt and pepper. Add the spinach all at once and cook, covered, over medium- low heat, until wilted, about 2 minutes. Uncover and if there is moisture in pan, cook on high heat, to evaporate, about 30 seconds.
4. Remove all but 4 of the tortillas from the baking sheet and set aside. Ladle about ¼ cup of the thickened sauce in the center of each tortilla and spread to the edges with the underside of the ladle. Using half of the mushroom and spinach mixture place a portion on top of each sauced tortilla. Top with the remaining 4 tortillas. Add remaining sauce to each, and top with remaining mushroom and spinach mixture, dividing evenly. Sprinkle each with 2 tablespoons of the shredded cheese.
5. Return to the oven and bake until the tortilla stacks are heated through and the cheese is melted, about 5 minutes.
6. To serve slide each tortillas stack onto a dinner plate. Top with a spoonful of sour cream, a sprinkling of scallions and a pinch of chopped cilantro. Serve at once.
Makes 4 servings
Adapted from Marie Simmons, Fresh & Fast Vegetarian