1jalapeño pepperribs and seeds removed and finely diced
16oz.mushroomssliced (I used baby portobello)
2medium zucchiniquartered and sliced
16oz.frozen chopped spinach
15oz.canned pinto beansdrained and rinsed (1.5 cups)
2cupssalsa verdestore bought or homemade
kosher salt and black pepperto taste
16oz.shredded Monterey jack cheese
chopped cilantro and red onion and diced avocadofor serving, optional
Preheat oven to 375 degrees F.
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).
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.
Make ahead/freezer instructions: assemble the enchiladas and refrigerate for up to 3 days or wrap tightly and freeze for up to 3 months. From the fridge, bake covered for 30 minutes at 375, then uncovered for another 10. Directly from the freezer, bake covered for 45 minutes then uncovered for another 10-15 minutes.
Make it vegan/dairy-free: use a vegan cheese as a substitute for the Monterey jack, and olive oil instead of butter to sauté the veggies.
Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before so they hold up better.