Spinach Enchiladas

1/2 c. olive oil

1/2 c. onions

1 tsp sea salt

2 tsp seasoning salt

2 10oz package frozen chopped spinach

2 10oz package whole Leaf Spinach

2 c. vegan cheese mozzarella cheese

1/2 c. pecans or other nuts

2- 14oz can enchilada sauce mild

12 corn tortillas
Saute onions in the garlic and olive oil. Add the salts, spinach and nuts. Mix and set aside. Dip the tortillas in hot oil and set aside. Take the spinach mixture and add 1/2 of the cheese and evenly roll the mixture into the tortillas. Place in a glass baking pan. Top the enchiladas with sauce and remaining cheese. Bake for 30 minutes at 350 degrees.
By Mark Anthony


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