Casa Vega has been serving Los Angelenos mouthwatering Mexican meals for over 60 years, and these spinach enchiladas are no exception. Most enchiladas are filled with chicken or beef, but this recipe pushes the boundaries of the Mexican classic by using spinach as the base for the filling. The enchiladas are topped with a tomatillo salsa and served with zesty cumin-lime black beans, packing all the flavor you’d expect from a more traditional version. And the best part about these enchiladas? You won’t even miss the meat.