Green chili enchiladas with spinach or sweet potato leaves and bush beans
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
- Preheat the oven to 350 degrees F.
- If using sweet potato greens, blanch (boil for a few minutes) and set aside.
- Heat two tablespoons olive oil in a large skillet over a high flame.
- Sauté the bush beans and shallot until tender and beginning to brown, about 5 minutes.
- Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
- Stir in the spinach or sweet potato greens and cook for another few minutes, until wilted. Set filling aside to cool slightly.
- 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).
- 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.
- Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.