Vegan Enchiladas Verdes
Discover the vibrant flavors of Vegan Enchiladas Verdes, a plant-based twist on a classic Mexican dish that's as satisfying as it is wholesome. Featuring a homemade salsa verde crafted from roasted tomatillos, jalapeño, and fresh cilantro, these enchiladas are packed with a colorful medley of sautéed zucchini, red bell pepper, black beans, and sweet corn. Seasoned with aromatic cumin and coriander, the filling is wrapped in warm corn tortillas, smothered in tangy green sauce, and topped with melted vegan cheese for the perfect finishing touch. Ready in under an hour, this crowd-pleaser is baked to perfection and garnished with creamy avocado slices, making it ideal for a hearty weeknight meal or a festive gathering. Keywords: vegan enchiladas verdes, Mexican plant-based recipe, homemade salsa verde, vegan dinner ideas, roasted tomatillo sauce.
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Recipe Information
Ingredients
- 10 medium tomatillos
- 1 large jalapeño
- 1 medium, chopped onion
- 3 cloves garlic
- 1 cup, loosely packed cilantro
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 2 medium, diced zucchini
- 1 large, diced red bell pepper
- 1 can, 15 ounces, drained and rinsed black beans
- 1 cup, frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 12 small corn tortillas
- 1 sliced, for garnish avocado
- 1 cup salsa verde
- 1 cup, shredded vegan cheese
Instructions
Preheat the oven to 375°F (190°C).
Husk and rinse the tomatillos. On a baking sheet, place the tomatillos and jalapeño under the broiler until blackened, turning once. This should take about 5-7 minutes.
Transfer the roasted tomatillos and jalapeño to a blender along with the chopped onion, garlic, cilantro, lime juice, and 1 tablespoon of vegetable oil. Blend until smooth.
In a skillet over medium-high heat, add the remaining 2 tablespoons of vegetable oil. Saute the zucchini and red bell pepper for about 5 minutes until tender.
Add the black beans, corn kernels, cumin, ground coriander, and salt to the skillet. Stir to combine and cook for an additional 5 minutes.
Pour 1/2 cup of the homemade salsa verde mixture into a baking dish to cover the bottom.
Warm the corn tortillas in a microwave or on a skillet to make them pliable. Fill each tortilla with the vegetable and bean mixture, roll them up, and place seam side down in the prepared baking dish.
Pour the remaining salsa verde over the top of the filled tortillas, making sure they're completely covered.
Sprinkle the vegan cheese evenly over the enchiladas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let cool slightly, then garnish with avocado slices before serving.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
