INGREDIENTS
1 clove
Garlic
2
Jalapeno peppers
1
Onion
4
Potatoes, peeled and cut into 1” chunks, medium large
1 cup
Spinach, fresh
3/4 cup
Vegetable broth, low-sodium
1
Salsa fresca
1
Black pepper, Freshly ground
1 tsp
Chili powder
8
Tortillas, whole wheat
2 1/2 cups
Enchilada sauce