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

1. Preheat oven to 350 degrees.

2. In a large pot or skillet, heat oil until shimmery, and add onion. Saute ’til translucent.

3. Add mushrooms, cooking until liquid has been released and the pan reduces

4. Add zucchini and tomatoes and cook until reduced as well.

5. Add chilies, fresh spinach, and garlic, cooking until fragrant and wilted-then remove from heat.

6. Off heat, add soup and black beans, stirring gently to combine.

7. 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.

8. Pour can of green sauce evenly over enchiladas, top with extra cheese.

9. Bake for 1/2 hour or so, until top is bubbly and golden.

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