# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium red onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 cup corn kernels, fresh or frozen
07 - 2 cups baby spinach, chopped
→ Beans
08 - 1 (15 oz) can black beans, rinsed and drained
→ Spices & Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Tortillas
14 - 8 small flour or corn tortillas (6-inch)
→ Cheese
15 - 1½ cups shredded Monterey Jack or cheddar cheese, divided
→ Salsa Verde
16 - 2 cups green salsa (salsa verde), store-bought or homemade
→ Garnishes (optional)
17 - ¼ cup chopped fresh cilantro
18 - ¼ cup diced red onion
19 - ½ avocado, sliced
20 - Lime wedges
# Steps to Follow:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced red onion for 3 minutes. Add garlic, red bell pepper, and zucchini; cook for 5 minutes until softened.
03 - Stir in corn kernels, chopped spinach, black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2 to 3 minutes until spinach wilts. Remove from heat.
04 - Spread ½ cup of green salsa evenly over the bottom of a 9x13-inch baking dish.
05 - Arrange tortillas flat. Divide the vegetable and bean mixture evenly over each tortilla. Sprinkle about 1 cup of shredded cheese over the filling. Roll each tortilla and place seam-side down in the prepared baking dish.
06 - Pour the remaining salsa verde over the rolled tortillas. Sprinkle with the remaining ½ cup of shredded cheese.
07 - Bake uncovered for 25 to 30 minutes until cheese is melted and bubbly.
08 - Allow to rest for 5 minutes. Garnish with fresh cilantro, diced red onion, sliced avocado, and lime wedges as desired. Serve warm.
