Earthy mushrooms and fresh spinach sautéed and rolled in corn tortillas.
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Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat; sauté mushrooms and onions until the mushrooms are browned and moisture has evaporated.
Add the minced garlic, cumin, and salt to the skillet, cooking for 1 minute until fragrant.
Stir in the fresh spinach and cook just until wilted, then remove the skillet from heat and stir in 1/2 cup of the salsa verde.
Warm the corn tortillas in a microwave or dry skillet until pliable so they do not crack when rolling.
Dip each tortilla lightly into the remaining salsa verde, fill with the mushroom-spinach mixture and a sprinkle of cheese, then roll tightly.
Place the rolls seam-side down in the baking dish, top with the remaining salsa and cheese.
Bake for 20 minutes until the cheese is bubbly and melted, then garnish with sour cream and cilantro before serving.
