In a skillet I sautéed chopped onions, red and green bell peppers, and garlic in olive oil. I added some Mexican seasoning mix and S&P. I threw in a handful of diced celery and a little chopped spinach just to use up what I had left over at the end of the week.
I mashed up two chopped zucchinis in the food processor and added that to my veggies in the skillet and stirred in a can of black beans. (Drained and rinsed) and some sliced olives.
I poured in about a ¼ cup of the salsa verde. It was still a bit spicy for my tastes so I added a half a block of light cream cheese and a handful of cheddar cheese and stirred that around after I turned off the heat, which made it very creamy. Then I let it sit to cool.
Meanwhile I made a roux using a little butter, flour, salt and canned milk and stirred in a little more of the salsa verde. This made a creamy sauce for the burritos.
I poured a little of the sauce into my baking dish and had enough filling for 5 thick gordita style tortillas. Then I topped them with the rest of the creamy sauce and sprinkled on a little cheddar and some leftover mozzarella I had to top it off.
Bake for about 40 minutes at 350 degrees til hot and bubbly.