1 tbsp Olive & Marlowe Arbequina Extra Virgin Olive Oil
1 Blue Goose Farm onion, diced
2 Blue Goose Farm garlic cloves, minced
1 tbsp Clarion River Organics jalapeño pepper rings, diced
16 oz Wild Purveyors Baby Bello mushrooms, sliced
2 medium zucchini, quartered and sliced
16 oz frozen chopped spinach
¾ cup Frankferd Farms pinto beans, soaked, cooked, and drained
2 cups Ocho Salsa Salsa Verde
J.Q. Dickinson salt and Burlap & Barrel black pepper to taste
10-12 Frankferd Farms flour tortillas
16 oz shredded Lykens Valley Creamery Monterey jack cheese
Optional: chopped Lancaster Farm Fresh Cooperative cilantro and red onion and diced Yarnick’s Farm heirloom tomato, for serving
Preheat oven to 375 degrees.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened and starting to brown, about three minutes. Add the minced garlic and sauté until fragrant.
Add the mushrooms and jalapeño and some salt and pepper to the skillet. Sauté until softened and starting to brown, stirring only occasionally. Add the zucchini and sauté until softened again stirring only occasionally.
Add the frozen spinach — no need to defrost — to the skillet and sauté until most of the liquid has evaporated (push the veggies to the side and if you see liquid pooling at the bottom). This can take about 10 minutes.
Add the pinto beans and 1/2 cup of salsa verde to the skillet and stir together. Taste and adjust seasoning if necessary.
Spread ½ cup of the salsa verde on the bottom of a 9×13 baking dish. Fill each tortilla with the veggie filling, roll, and place seam-side down in the baking dish. Once the dish is filled, pour the rest of the salsa verde on top, then drizzle with the shredded cheese.
Cover with foil and bake for 20 minutes at 375, and then for another 10 minutes uncovered or until the cheese is melted and bubbly.
Top with tomatoes, cilantro, and red onion if desired, then enjoy!
Recipe adapted from Heather Knepper of Ocho Salsa. Learn more about her Cali-style salsas here!