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)
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To see how to make this recipe, visit Teaspoon of Spice.
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