Green Enchiladas

Green EnchiladasServes 6

1 tablespoon extra-virgin olive oil
10 ounces fresh baby spinach
2 (15-ounce) can black beans, rinsed and drained
1 cup cooked brown rice
2 cup sliced cremini mushrooms
1/2 cup chopped fresh cilantro
4 ounces goat cheese, crumbled
4 cups mild tomatillo green salsa, fresh or jarred
12 (9-inch) flour or brown-rice tortillas
2 cups shredded Mexican cheese, Monterey Jack, cheddar, Colby, or a blend
2 avocado, chopped, for garnish
1/2 cup fresh cilantro leaves
1 lime, cut into wedges

1. Preheat the oven to 375˚F. 

2. Heat the oil in a large skillet over medium heat. 

3. Add the spinach and toss until just wilted. 

4. Remove from the heat and transfer the spinach to a medium bowl. 

5. To the spinach add the beans, rice, mushrooms, cilantro, and goat cheese. 

6. Gently toss to combine.

7. Pour half of the salsa into an 11 × 7-inch baking dish. Fill the tortillas with 1 cup of filling each and roll up. 

8. Place the filled tortillas seam side down in the baking dish.

9. Pour the remaining half of the salsa over the enchiladas. Sprinkle with cheese. Bake uncovered for 25 to 30 minutes.

Cool slightly. Garnish with avocado, cilantro, and lime.