Categories: dinner, enchiladas, vegetarian
Ingredients
- 1 package 12-15 count whole wheat tortillas
- 3 Tbsp olive oil for sauteeing
- 1 small onion, diced
- 2 cloves garlic, minced or pressed
- 1 -6 oz. can chopped Anaheim green chilies
- 1 small zucchini, seeded and diced
- 8 oz. crimini or button mushrooms, chopped
- 2 plum tomatoes, seeded and diced
- 2 cups fresh spinach, chopped
- 1 can low-fat cream of mushroom condensed soup
- 1 can rinsed and drained black beans
- shredded jack or Colby cheese
- 1 can green enchilada sauce
Directions
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Preheat oven to 350 degrees.
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In a large pot or skillet, heat oil until shimmery, and add onion. Saute ’til translucent.
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Add mushrooms, cooking until liquid has been released and the pan reduces
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Add zucchini and tomatoes and cook until reduced as well.
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Add chilies, fresh spinach, and garlic, cooking until fragrant and wilted-then remove from heat.
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Off heat, add soup and black beans, stirring gently to combine.
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Fill each tortilla with a portion of the veggie mixture, some shredded cheese, and roll tightly, and place in a lightly oiled large casserole dish.
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Pour can of green sauce evenly over enchiladas, top with extra cheese.
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Bake for 1/2 hour or so, until top is bubbly and golden.