White Bean, Carrot & Spinach Enchiladas

Preheat an oven to 400°F (200°C).

In a 10-inch (25-cm) ovenproof sauté pan over medium-high heat, warm 2 Tbs. of the vegetable oil. Add the carrots, cumin and a large pinch of salt. Stir to combine, lower the heat to medium and cook, stirring frequently, until the carrots begin to soften, about 10 minutes. Add the onion and continue to cook, stirring frequently, until the carrots are tender and the onion is softened, about 20 minutes. (If the vegetables become too dry while cooking, add another tablespoon or two of oil to the pan.) Stir in the garlic and cook, stirring, until fragrant, about 1 minute.

Add the beans, spinach, the remaining 1 Tbs. oil and a large pinch of salt. Stir to combine and cook until heated through, about 5 minutes. Taste and add more cumin and salt if desired.

Transfer the mixture to a large bowl and fold in 1/2 cup (4 oz./120 g) of the salsa verde and 1/2 cup (2 oz./60 g) of the mozzarella until evenly combined, lightly mashing the beans while folding. Set aside.

Remove the sauté pan from the heat and carefully wipe out with a paper towel.

Spread the remaining 1 cup (8 oz./250 g) salsa verde on the bottom of the sauté pan.

Wrap the tortillas in a damp cloth or paper towel and microwave for 1 minute.

Working with 1 tortilla at a time, place about 1/2 cup of the bean filling in a tortilla, then roll tightly and arrange, seam side down, on top of the salsa verde. Repeat with the remaining tortillas and filling. Sprinkle the remaining 1 cup (4 oz./120 g) mozzarella on top of the enchiladas, followed by a pinch of salt and some pepper.

Bake the enchiladas until the cheese is lightly browned and the filling is melted and heated through, about 20 minutes.

Garnish with cilantro and serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen