This is what happens when you bring home Green Salsa Verdi left over from the company lunch, but have limited supplies on hand at home. Originally they were going to be enchiladas, but those are hard to make with the small little tortillas. So, I opted for a casserole! This turned out amazing and was even BETTER the next day!
Vegan Green Chili Casserole
Original recipe from The Scattered Cook
Ingredients
15.25 oz. Can of Black Beans low sodium, drained and rinsed
15.25 oz. Can of Pinto Beans, drained and rinsed
1 Yellow Onion, diced
1 Cup sliced Mushrooms
2 T. Vegetable Broth
1/2 Cup diced Green Chilies
1 T. Garlic Powder
1 T. Cumin
2 Cups of Spinach
1 Jar Green Chili Enchilada Sauce
12 Small Whole Wheat Tortillas
