Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.
Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade.
Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle.
If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.
Slice the tortillas into ½ inch strips. Add to the bowl.
Add the enchilada sauce to the bowl and mix everything until combined well.
Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350F (180C) for 25-30 minutes or until bubbling.
Serve with sides of choice!.
Notes
You can omit the walnuts to make this nut free. They are there for a little more depth and creaminess to the dish.
You can also substitute it with cooked cauliflower or potatoes for added creaminess. I have tried both and the flavor is great.
You can also use a store bought enchilada sauce instead of using my homemade version. Be mindful of how runny your sauce is though. If it’s too thin then it may make this dish more runny overall.
Tips to prep ahead: Puree bean part of the dish. Make enchilada sauce. Make sides.
Baby/toddler food idea: Bake spinach and zucchini on the side while baking dish and puree with black beans. Can also add avocado from guacamole. Use liquid of choice to thin out to desired consistency. For toddler, cut up into small pieces and serve.