Step 1

Preheat oven to 375 degrees F.

Step 2

Heat the olive oil (1 tablespoon) in a large (12") skillet over medium-high heat. Add the diced onion and sauté until softened and starting to brown (about 3 minutes). Add the minced garlic (2 cloves) and sauté until fragrant (about 30 seconds).

Step 3

Add the mushrooms and diced jalapeño and some salt and pepper to the skillet. Sauté until softened and starting to brown, stirring only occasionally (about 5 minutes). Add the zucchini and sauté until softened (about 5 more minutes), again stirring only occasionally.

Step 4

Add the frozen spinach (no need to defrost) to the skillet and sauté until most of the liquid has evaporated from the skillet- push the veggies to the side and if you see liquid pooling at the bottom, sauté for a little longer (this can take about 10 minutes).

Step 5

Add the pinto beans and 1/2 cup of the salsa verde to the skillet and stir together. Taste and adjust seasoning if necessary.

Step 6

Warm up the flour tortillas by wrapping in a damp paper towel and placing in the microwave for about 30 seconds. Spread 1/2 cup of the salsa verde in the bottom of a 9x13 baking dish. Then, fill each tortilla with a generous amount of the veggie filling and place seam-side down in the prepared baking dish. If you have extra filling, just stuff it in-between the filled tortillas (or use for another purpose).

Step 7

Pour the rest of the salsa verde on top of the enchiladas and top with shredded cheese.

Step 8

Bake covered with foil for 20 minutes at 375 degrees, and for another 10 minutes uncovered, until cheese is melted and bubbly.

Step 9

Top with chopped cilantro and red onion and serve with diced avocado, if desired.