2 tablespoons oil
1/2 onion, chopped
2 Mexican green squash, chopped
2 yellow squash, chopped
2 zucchini, chopped
1 jalapeno, chopped, optional
2 cloves garlic, minced
pinch cumin powder
1/2 (10 ounce) bag chopped mushrooms (I use Trader Joe's brand)
2 cups roughly chopped spinach
10 to 12 small corn tortillas
1 (16 ounce) can green enchilada sauce
1. Preheat oven to 350 degrees F. Heat oil in a pan. Add onion and saute until translucent. Add the green squash, yellow squash, zucchini, and jalepeno. Stir in the garlic and cumin.
2. Saute for about 5 minutes and then add the mushrooms and continue sauteing. The spinach should be added last and it will only take a few seconds for it to saute.
3. Warm the corn tortillas for a few seconds in the oven or microwave and proceed to fill them with the squash mixture, then fold and put in the glass casserole dish.
4. Once all the enchiladas have been made and added, pour the green enchilada sauce over all the tortillas. Add any remaining squash mixture to the top of the enchiladas as a garnish. Bake in the oven for 20 minutes.
Serve with rice, beans, salad, chips, whatever tickles your fancy. Also tastes good with a dollop of vegan sour cream.
Source of recipe: I had a hankering for squash and Mexican food and I sort of just came up with this as I went.