Enchiladas verdes vegetarianas

Ingredientes

• 15 medium-size tomatillos (husks removed and washed)
• 3 jalapeño peppers (halved (seeds removed, if desired- see notes))
• 1 poblano pepper (halved (seeds removed, if desired- see notes))
• 2 tablespoons olive oil (divided)
• 3 cloves garlic
• 1/2 cup fresh packed cilantro leaves
• 1 cup vegetable broth
• 2 tablespoons slivered almonds
• 1/2 teaspoon salt
• 10 ounces sliced mushrooms
• 1 15-ounce can white beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 6 ounce baby spinach
• 1 cup shredded pepper jack cheese (divided)
• 8 ~8 inch tortillas

Preparación

1. 1

   Preheat the oven to 425 degrees. Place the tomatillos, jalapenos, poblano pepper on a baking sheet and drizzle with 1 tablespoon of the oil and a pinch of salt. Roast for 30 minutes, stirring halfway to prevent burning.

2. 2

   Remove baking sheet and place everything in a blender or food processor (along with juices!). Pulse a few times to just combine, then add in the garlic, cilantro, vegetable broth, almonds and salt. Puree or blend until smooth. Set aside.

3. 3

   Heat a large skillet over medium heat. Add the remaining tablespoon of oil and add the mushrooms along with another pinch of salt. Cook, until mushrooms are browned, about 5-10 minutes. Add in the cumin and white beans and stir to heat through. Add in the spinach, 1/2 cup of the sauce and cook until spinach is just wilted. Remove from heat and stir in 1/2 cup of the shredded cheese.

4. 4

   Reduce oven temperature to 400 degrees. Pour a light layer of sauce on the bottom of a casserole dish. Place filling on tortillas, roll up and arrange in pan, seam side down. Repeat with remaining tortillas and filling. Cover with remaining sauce and remaining cheese. Bake for 15 minutes until golden brown on top and cheese is bubbly!

5. 5

   Remove, let cool for just a few minutes, then serve.