Cooking with salsa verde

The last time we went to a specialty American grocery store, I picked up a big jar of salsa verde. I don't think I've ever bought it before in fact, but it seemed like a useful and tasty ingredient. Recently I used the salsa verde in two recipes.

First I made mid-week vegetarian enchiladas filled with kidney beans, yellow bell pepper, zucchini and onion, topped with some pepper jack cheese and cilantro. I don't often buy tortillas because they're expensive but this was definitely worth it.

Later I added the rest of the salsa verde to jackfruit cooked with onion, cumin and coriander. Served with rice, sweet potatoes and cabbage slaw, it made some very yummy, healthy homemade burrito bowls.