Vegetarian Spinach and Mushroom Verdes

Ingredients

• 12 pieces corn tortillas
• 16 ounces cremini mushrooms, sliced
• 5 ounces fresh baby spinach
• 24 ounces tomatillo salsa verde
• 2 cups shredded Monterey Jack cheese
• 0.5 cup sour cream
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 0.5 cup yellow onion, diced
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

2. 2

   Heat olive oil in a large skillet over medium-high heat; sauté mushrooms and onions until the mushrooms are browned and moisture has evaporated.

3. 3

   Add the minced garlic, cumin, and salt to the skillet, cooking for 1 minute until fragrant.

4. 4

   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.

5. 5

   Warm the corn tortillas in a microwave or dry skillet until pliable so they do not crack when rolling.

6. 6

   Dip each tortilla lightly into the remaining salsa verde, fill with the mushroom-spinach mixture and a sprinkle of cheese, then roll tightly.

7. 7

   Place the rolls seam-side down in the baking dish, top with the remaining salsa and cheese.

8. 8

   Bake for 20 minutes until the cheese is bubbly and melted, then garnish with sour cream and cilantro before serving.