Vegan Spicy Poblano Tomatillo Enchiladas
Dive into the bold, smoky, and tangy flavors of these Vegan Spicy Poblano Tomatillo Enchiladas, a plant-based twist on a classic Mexican dish! Packed with roasted poblano peppers, zesty tomatillo sauce, and a savory black bean and sweet corn filling, this recipe perfectly balances spice and comfort. The homemade sauce, blended with fresh cilantro, jalapeño, and cumin, delivers an irresistible punch of flavor, while the optional plant-based shredded cheese creates a gooey, melty finish. These enchiladas are baked to perfection and come together in just under an hour, making them an ideal weeknight dinner or crowd-pleasing meal. Garnish with fresh cilantro and lime for a vibrant, aromatic touch that will have everyone coming back for seconds! Keywords: vegan enchiladas, spicy poblano, tomatillo sauce, plant-based dinner, Mexican-inspired recipe, easy vegan meals.
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Recipe Information
Ingredients
- 3 Poblano peppers
- 6 Tomatillos
- 1 White onion
- 2 Garlic cloves
- 0.5 cups Cilantro
- 1 Jalapeño pepper
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 cups Black beans
- 1 cups Sweet corn kernels
- 0.5 teaspoons Chipotle chili powder
- 1.5 teaspoons Salt
- 8 Corn tortillas
- 1 cups Plant-based shredded cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers and tomatillos on a baking sheet. Roast for 20 minutes, flipping the peppers halfway through, until their skin is charred and blistered.
Remove the peppers from the oven and place them in a bowl covered with a plate or plastic wrap to steam for 10 minutes. This will make peeling the skin easier.
While the peppers steam, transfer the roasted tomatillos to a blender. Add the peeled garlic cloves, 1/2 of the white onion (roughly chopped), cilantro, jalapeño (seeded if you prefer less spice), 1 tablespoon olive oil, 1 teaspoon cumin, and 1/2 teaspoon salt. Blend until smooth to make the sauce.
Peel the charred skin off the poblano peppers, remove the seeds and stems, and slice them into thin strips. Set aside.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Dice the other half of the white onion and sauté it until translucent, about 3 minutes.
Add the black beans, corn, and chipotle chili powder to the skillet. Cook for 5 minutes, stirring occasionally. Season with 1/2 teaspoon of salt and remove from heat.
Warm the corn tortillas either in a skillet or wrapped in a damp towel in the microwave for 30 seconds to make them pliable.
Spread a small amount of the tomatillo sauce on the bottom of a 9x13-inch baking dish.
Fill each tortilla with a spoonful of the bean and corn mixture and a few strips of roasted poblano peppers. Roll tightly and place seam-side down in the baking dish.
Pour the remaining tomatillo sauce over the tortillas, ensuring they are well-coated. Sprinkle with plant-based shredded cheese if desired.
Bake the enchiladas in the oven at 400°F (200°C) for 15 minutes, or until heated through, and the cheese, if using, is melted.
Serve hot, garnished with fresh cilantro and a wedge of lime on the side.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 44.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1512 mg | 116% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3402 mg | 72% | |
*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.
