Verde Enchilada
Spinach and Kale tortillas wrapped with a filling made of fresh kale, spinach, mushrooms, corn and black beans. Topped with plenty of salsa verde and baked until bubbling. This may not be the prettiest looking dish, but don’t go by the looks. It is absolutely delicious.
Servings: 8
Equipment
- Rectangular glass dish
Ingredients
- 12 Tortillas Green colored
- 32 oz Salsa Verde spicy gives a nice kick
For the filling -
- 32 oz mixed Mushrooms sliced
- 2 cups frozen Corn thawed
- 2 cups baby Kale and baby Spinach packed
- 1 cup Black beans cooked if using can - drained completely
- 1 cup mixed Bell Peppers sliced
- 1 Red Onion chopped
- 3 pods Garlic sliced
- 2 Jalapenos sliced
- 1 Habanero chopped
- 2 tsps Bold Taco Seasoning optional
Instructions
- Take a large wok, add few tsps oil, saute the onions, garlic and jalapeño
- Add the corn and mushrooms and cook at high heat
- Add the black beans, spinach and kale; Add seasonings and salt - cook until mixture is dry
- Take a large rectangular glass dishAdd 4 tablespoons of the salsa verde on the bottom and spread evenly
- Now wrap the tortillas with the filling mixture and arrange carefullyI was able to arrange 12 tortillas in 2 rows
- Now top with the remaining salsa verde until the tortillas are completely covered
- Garnish sliced jalapeños on top
- Bake at 350 degree hot oven for 30 - 45 minutes until the enchiladas are bubbly
- Serve cut into squares with a dollop of guacamole