Green chili enchiladas with spinach or sweet potato leaves and bush beans

Ingredients

• Olive oil
• 1 share bush beans
• 1 large shallot, thinly sliced
• 1 pint cherry tomatoes, halved
• 5 ounces malabar spinach or sweet potato greens
• 8 ounces shredded jack cheese
• 16 ounces tomatillo or green chili salsa
• 8 ounces fat-free plain Greek yogurt
• Ten 8-inch corn tortillas

Instructions

1. Preheat the oven to 350 degrees F.
2. If using sweet potato greens, blanch (boil for a few minutes) and set aside.
3. Heat two tablespoons olive oil in a large skillet over a high flame.
4. Sauté the bush beans and shallot until tender and beginning to brown, about 5 minutes.
5. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
6. Stir in the spinach or sweet potato greens and cook for another few minutes, until wilted. Set filling aside to cool slightly.
7. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
8. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the vegetable mixture and stir to combine. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
9. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
10. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.