Veggie Enchiladas with Green Peppers and Curly Kale

Ingredients:

-2 packs baby bella or cremini mushrooms, cleaned, stems removed and sliced

-2 cups spinach

-1 bunch curly kale, chopped

-1 red onion, halved and sliced thin

-2 cloves garlic, minced

-1 green bell pepper, cut into strips

-2 tb olive oil

-1 tsp cumin

-salt and pepper

-2 tb dry white wine

-1 pack whole wheat flour tortillas

-1 large can of green enchilada sauce

-3 cups shredded cheese

-1.2 cup green salsa

-1 small can sliced black olives

Directions:

1. In a large saute pan, heat olive oil. Saute onions, mushrooms and peppers. Add in garlic and season well with salt, pepper, and cumin. Saute until browned and softened. Deglaze the pan with white wine and stir in curly kale and spinach to wilt. Turn off heat and set aside.

2. Preheat oven to 425. Pour 1/3 of the enchilada sauce onto the bottom of a 9 by 13 baking pan.

3. Take each tortilla and sprinkle with cheese. Take 2-3 tb of veggie mixture and place in the center of the tortilla. Roll into an enchilada and place into the baking pan. Repeat with remaining tortillas.

4. Once all tortillas are rolled. Pour over more enchilada sauce. Top with green salsa, more shredded cheese and sliced black olives. Bake at 425 for 20-25 min or until cheese is golden brown and sauce is bubbly. Enjoy!