Green Enchiladas With Tomatillo Sauce

Weekday Vegetarian - pg. 105

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

Heat the oil in a large deep oven-proof skillet set over medium heat. Add the garlic, white onion, cumin, and some salt and pepper and cook, stirring occasionally, until the cumin gets toasty and aromatic, about 3 minutes. Add the beans, spinach, and green chiles, and cook until everything is warmed through, about 5 minutes.

Step 3

Mash the beans slightly with a fork or potato masher and drizzle in a little water to loosen the mixture if it's too pasty. (The spinach will probably have enough water to loosen it.)

Step 4

Brush a 13 x 9-inch baking dish with oil. Spread 2 to 3 tablespoons of the bean filling down the middle of each tortilla, then sprinkle a little shredded cheddar on top. Roll the tortilla around the filling and place it, seam-side down, in the prepared baking dish. Repeat with the cheese (you want to use about half the cheese here), remaining tortillas, and beans.

Step 5

Smother the rolled tortillas with the tomatillo sauce, using the back of a spoon to make sure all the tortillas are covered with sauce, and top with the remaining cheese and red onion. Bake until the cheese is bubbly and golden, 15 to 20 minutes. Serve with your desired toppings.