Servings: 5
- 1 jalapeño (optional to remove seeds or to leave in depending how spicy you prefer)
- About 8 tomatillos (skin removed and washed)
- 2cups fresh cilantro
- 2 white onions (one chopped and one cut into quarters)
- 1 lime
- 4 garlic cloves
- 1tbs cumin (more to taste)
- 1tbs chili powder (more to taste)
- Salt and pepper to taste
- 1tsp garlic powder
- 2tsp olive oil
- 5 large tortillas (I used flour and whole grain)
- 1cup shredded cheddar
- 3/4cup ricotta
- 1/2 cup black beans rinsed
- 1cup frozen corn
- 1 package frozen chopped spinach thawed
- 1 can green chilis (optional)
- 1 can black olives sliced (optional)
- 4oz roughly chopped baby Bella mushrooms
- 1 zucchini shredded
For Salsa Verde:
1. Add peeled tomatillos, onion quarters, peeled garlic cloves and jalapeño to a cast iron pan and cook until charred turning occasionally.
2. Add everything to good processor with cilantro and juice from 1/2 fresh lime.
3. Blend everything together for about 1 minute on high.
For enchiladas:
1. set oven to 350. Add chopped onions to pan with olive oil and sauté until translucent. Add mushrooms and frozen corn. Cook until mushrooms are soft (about 3-5 minutes).
2. Take paper towel and squeeze all water from shredded zucchini and spinach. Add spinach and zucchini to pan.
3. Add green chilis, cumin, salt/pepper, chili powder, garlic powder and black beans to pan. Mix well to combine.
4. Remove from heat and transfer to bowl. Let cool for 20 minutes. Mix in ricotta.
5. Grease a 9x13 oven sage dish and add 1/2 salsa verde to bottom of dish.
6. Warm tortilla up in microwave for 15 seconds and then fill with the vegetable/ricotta mixture. Add to baking dish (seam side down). Repeat with remaining tortillas.
7. Top with remaining salsa verde and then cheddar cheese and black olives.
8. Bake for 30-45 min covered with foil.
Note: omit cheddar cheese for a compliant Mediterranean dish. Can also sub 2tbs of Greek yogurt for Ricotta.
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