
Roasted Vegetable Enchilada Bake
Ingredients (13)
- 0.25 tsp sea salt, or to taste
- 1 large sweet onion diced
- 2 tsp canola oil or unrefined peanut oil
- 1.25 cup mild or medium tomatillo salsa (salsa verde) of choice divided
- 12 oz cremini or white button mushrooms sliced
- 5 cup packed fresh baby spinach 5 ounces
- 1 poblano chile pepper chopped
- 1 can pinto beans 15-ounce, gently rinsed and drained (1 1/2 cups)
- 3 tbsp fresh cilantro chopped
- 1 tsp fresh oregano leaves finely chopped
- 0.5 tsp cumin
- 12 corn tortillas 6-inch
- 0.5 cup Monterey Jack or pepper jack cheese 2 ounces, shredded
Directions
Learn how to make this recipe at American Diabetes Association