Roasted Vegetable Enchilada Bake

Name: Roasted Vegetable Enchilada Bake
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 teaspoons canola or unrefined peanut oil 1 large sweet onion; diced1 ¼ cups mild or medium tomatillo salsa (salsa verde) of choice; divided12 ounces crimini or white button mushrooms; sliced1 fresh Poblano pepper; chopped5 cups packed fresh baby spinach (5 ounces)1 (15-ounce) can pinto beans; gently rinsed and drained3 tablespoons chopped fresh cilantro1 teaspoon finely chopped fresh oregano leaves½ teaspoon ground cumin¼ teaspoon sea salt; or to taste12 (6-inch) corn tortillas2 ounces Cabot Monterey Jack or Cabot Pepper Jack; shredded (about ½ cup)

– Makes 6 servings –

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Ingredients

2 teaspoons canola or unrefined peanut oil
1 large sweet onion, diced
1 ¼ cups mild or medium tomatillo salsa (salsa verde) of choice, divided
12 ounces crimini or white button mushrooms, sliced
1 fresh Poblano pepper, chopped
5 cups packed fresh baby spinach (5 ounces)
1 (15-ounce) can pinto beans, gently rinsed and drained
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped fresh oregano leaves
½ teaspoon ground cumin
¼ teaspoon sea salt, or to taste
12 (6-inch) corn tortillas
2 ounces Cabot Monterey Jack or Cabot Pepper Jack, shredded (about ½ cup)