3 garlic cloves
2/3 cup vegetable stock (plus a little more, if needed)
2 cans (15 oz. each) cannellini beans, rinsed and drained
1 large jar (16 oz.) of salsa verde
1 block of jalapeño pepper jack cheese, shredded
1 package of corn tortillas
Preheat oven to 350 F.
Pour a small amount of salsa verde into the bottom of a glass baking dish and spread evenly.
In a large pan over medium heat, heat a little EVOO and toss in the garlic. Stir until fragrant, about 2 minutes.
Add 1/3 cup of broth and beans. Turn up the heat to medium-high.
The beans will soften after about 5 minutes. Mash in the pan and add the rest of the broth and stir. If the mixture is too dry, add more broth. Don’t worry about perfectly mashing every bean.
In a non-stick pan over medium-high heat, heat 1/2 cup vegetable oil. Fry each tortilla 6-8 seconds per side. Transfer to a paper towel lined plate.
To assemble: Scoop a bit of the bean mixture into a tortilla and roll. Place seam side down in the baking dish. Top with salsa verde and then cheese.
Bake 25-30 minutes or until cheese is melted and bubbly. Serve with rice and sour cream.
*Optional: for a non-vegetarian dish, add shredded chicken to the bean mixture! Yum!