vegetarian enchiladas verdes

These easy green vegetarian enchiladas verdes are packed with mushrooms, spinach, and zucchini, topped with cheese and store-bought roasted tomatillo salsa!

Vegetarian Enchiladas Verdes

olive oil (or butter)

onion

garlic (minced)

jalapeño pepper (ribs and seeds removed and finely diced)

mushrooms (sliced (I used baby portobello))

zucchini

spinach

canned pinto beans (drained and rinsed (1.5 cups))

salsa verde (store bought or homemade)

kosher salt and black pepper (to taste)

10-12 flour tortillas

shredded Monterey jack cheese

cilantro and red onion and diced avocado (for serving, optional)

Preheat oven to 375 degrees F.

Heat the olive oil (1 tablespoon)  in a large (12&quot;) 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).

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.

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).

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

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).

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

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

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

Deliciously creamy, mildly spiced vegetarian green enchiladas! The spinach and green chili cream cheese filling keeps these enchiladas as green as can be - and extra nutritious too! They are simple to assemble with frozen spinach and sure to be an easy crowd pleaser!

Vegetarian Enchiladas Verdes with Spinach

olive oil (for cooking)

garlic (crushed)

coriander

tsp cumin

oz spinach

cream cheese

shredded cheese

oz canned diced green chilis

corn tortillas

green enchilada sauce

If you are preparing your own enchilada sauce, do that first and let it sit while you prepare the filling.

Saute the onions over a low-medium heat until soft. Add the garlic, cumin and coriander and saute for another minute, until fragrant.

Add the spinach and use a wooden spoon to break it up and mix it in with the onions and garlic. Season well - the spinach filling benefits from a good amount of salt and pepper.

Add the cream cheese, green chilis and HALF of the shredded cheese. Mix through until the cream cheese has melted in. (The cheese doesn&#39;t need to be fully melted).

Cover the bottom of a pan with a layer of enchilada sauce. Then fill 6-8 corn tortillas with the spinach filling, roll and place into the pan. (If your tortillas are smaller, you will use more.)

Pour the remaining enchilada sauce over the top and then cover the pan with foil and bake for 20 minutes.

Remove the foil, cover with the remaining cheese and bake (uncovered) for another 10-15 minutes, until the cheese is bubbling and browned.

Serve.

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