Salsa Verde Enchiladas
Tomatillos are the stars of these delicious vegetarian green enchiladas. Serrano chiles and fresh lime juice fill out the supporting cast of the verde sauce, with bell peppers, corn, and zucchini bringing the heart to the zesty home run weeknight dinner.
Preparation time: 1 hour 45 minutes
Servings: 6 to 8
- 2 pounds tomatillos, husked and quartered
- 3 serrano peppers, deseeded
- 2 anaheim peppers, deseeded and halved lengthwise
- 1 medium white onion, cut into eight wedges
- 1 tablespoon avocado oil
- 1 teaspoon sea salt, divided
- 1/3 cup almond milk
- 1/2 tablespoon garlic, minced
- 1 cup cilantro, washed and roughly chopped
- 1 tablespoon lime juice
- Turn the oven on to 450 degrees.
- Line a baking sheet with parchment paper.
- Place the tomatillos, serrano and anaheim peppers, and onions on the baking sheet. Sprinkle them with the avocado oil and 1/2 teaspoon of salt.
- Place the baking sheet on the middle rack of the oven, and bake the vegetables for 10 minutes.
- Turn the oven to broil on high, and place the baking sheet on the top rack closest to the broiler. (Make sure the paper does not touch the broiling unit.)
- Broil the vegetables for 5 minutes. Remove from the oven and flip or stir them. Return to the oven and broil for an additional 5 minutes.
- Remove from the oven and let cool. Remove the skin from the chili peppers and discard.
- Place the vegetables in a blender or food processor. Add the almond milk, garlic, cilantro, lime juice and 1/2 teaspoon of salt. Process until the mixture is smooth. Set aside.
Vegetable and Bean Fillings
- 1 tablespoon avocado oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 medium yellow onion, julienned
- 1 medium zucchini, cut into 1-inch chunks
- 1 medium red bell pepper, julienned
- 1 cup frozen corn, defrosted
- 1 tablespoon garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Place the oil in a cast-iron pan on medium-high heat. Stir in the cumin and chili powder and cook until fragrant, about 1 minute.
- Add the onion, zucchini, and bell pepper. Saute, stirring, for about 5 minutes, or until the onions soften.
- Add the corn, garlic, salt and pepper. Cook for another minute or two. Set aside.
- 1 16-oz. can vegetarian refried pinto beans
- 1 cup extra sharp cheddar cheese, grated
- 1/2 cup sour cream
- In a medium bowl, combine the beans, cheese, and sour cream.
- Verde sauce
- 1-2 tablespoon avocado oil
- 12 large corn tortillas
- Bean filling
- Vegetable filling
- 1/2 cup cotija cheese
- Roma tomatoes, diced
- 1 avocado, diced
- 1/2 cup cilantro leaves, chopped
- 1/2 cup sour cream (optional)
- Hot sauce (optional)
- Turn the oven down to 400 degrees.
- Pour some of the verde sauce into a pie dish or a plate with a lip.
- Using a baking dish that is 13” x 9” or larger, add the avocado oil and 1/2 cup verde sauce to the bottom of the baking dish. Mix them together and coat the bottom of the dish.
- Dip both sides of a tortilla in the verde sauce on the plate. Leaving the tortilla on the plate, spread the top with about 3 tablespoons of the beans and a scoop of the vegetables. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the rest of the tortillas.
- Cover the tops of the tortillas with the remaining verde sauce, and cover the baking dish with foil.
- Bake the enchiladas on the middle rack of the oven for 15 minutes. Top with the crumbled cotija cheese, and bake for another 10-15 minutes. Remove from the oven.
- Garnish the enchiladas with the tomatoes, avocado, and cilantro leaves.
- When serving, add a dollop of sour cream and/or hot sauce to each enchilada, as desired.