Oeh la la: enchiladas with mushrooms and cucumber salad


  • 600 g mushrooms
  • 300 g corn
  • 150 g baby spinach
  • 1 can of diced tomatoes
  • 2 tbsp cooking oil
  • 125 ml of sour cream
  • 100 g grated cheese
  • 1 bag of Santa Maria Enchilada Seasoning mix
  • 1 pack Santa Maria Tortilla Corn & wheat Medium (8 pack)


  • 0.5 red onion
  • 150 g arugula
  • 0.5 cucumber
  • 2 tbsp olive oil
  • 1 lime, the juice
  • salt

Also read
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Preparation method

  1. Preheat the oven to 220 ˚C.
  2. Cut the mushrooms into pieces.
  3. Mix the tomato cubes with the enchilada spice mix in a bowl and set aside.
  4. Heat a frying pan over high heat. Add the oil and mushrooms to the pan and fry the mushrooms for 5-10 minutes until nicely browned.
  5. Add the corn, spinach and half of the tomato spice mixture. Simmer for about 5 minutes. Then let it cool down for a while.
  6. Divide the filling between 8 enchiladas and roll them up. Place the rolls in an oven dish and cover with the rest of the tomato spice mixture and sprinkle with the grated cheese.
  7. Bake in the oven for about 5-8 minutes until it has a nice color.
  8. Cut the cucumber and onion into pieces. Place the arugula in a bowl with the cucumber and red onion. Drizzle with lime juice and olive oil and season with salt.
  9. Serve the enchiladas with the salad and sour cream.

Credits: Santa Maria

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