I have limited recollections of my father cooking dinner for our family when I was younger (in his defense, my mother enjoys cooking), but there is one dish that has always been an exception: enchiladas. As far as I recall, my father made us dinner whenever my mother was away for the evening. I’m not sure how this became his preferred dinner, but he was devoted to it. Luckily for us, he made some delicious enchiladas.

My dad’s enchiladas were usually made with ground beef or chicken, but I’m always looking for new vegan recipes. The notion of spinach and cheese enchiladas attracted my interest right away because that combination is always a huge hit. They did not disappoint! This recipe yields a large amount of food, but we finished it all in two days.The filling is rather simple, but not lacking in flavor.

Plenty of onions, garlic, cilantro, and lime guarantee that all of your favorite Mexican flavors are fully represented. They are simply tempting when paired with avocado and your favorite hot sauce. Not to mention that they freeze well and reheat nicely. Overall, it’s clear why dad like this dish so much. Dinner is made easy!