White Bean Carrot Spinach Enchiladas
Ingredients
- 3 Tbs. vegetable oil, plus more as needed
- 2 large carrots (about 8 oz./225 g total), peeled and diced
- 2 tsp. ground cumin, plus more if desired
- Kosher salt
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1 can (14 oz./440 g) white beans, drained and rinsed
- 1 cup (1 oz./30 g) fresh spinach, coarsely chopped
- 1 1/2 cups (12 oz./375 g) salsa verde, store-bought or homemade
- 1 1/2 cups (6 oz./180 g) shredded mozzarella cheese
- 5 flour or cassava tortillas, each about 7 inches (18 cm) in diameter
- Freshly ground pepper
- Fresh cilantro leaves, for garnish
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