Vegetable Enchiladas with Tomatillo Sauce
Bring bold, zesty flavors to your table with these Vegetable Enchiladas with Tomatillo Sauce! This vibrant, vegetarian recipe features a medley of sautéed zucchini, red bell pepper, sweet corn, and hearty black beans tucked into tender corn tortillas. Topped with a tangy, homemade tomatillo sauce that's bursting with roasted garlic, jalapeño, and fresh cilantro, and finished with melted cheese for a comforting touch. Perfect for weeknight dinners or entertaining guests, these enchiladas are both satisfying and easy to make in under an hour. Serve with lime wedges for an extra pop of flavor, and enjoy a wholesome, Mexican-inspired dish that’s packed with fresh ingredients and delicious spices.
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Recipe Information
Ingredients
- 10 medium Tomatillos
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 Jalapeño
- 0.5 cup Fresh cilantro
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 cup Corn kernels
- 15 ounces (1 can, drained and rinsed) Black beans
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 Corn tortillas
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 1 for serving (optional) Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Peel the husks off the tomatillos, rinse them under warm water to remove the sticky residue, and cut them in half.
Place the tomatillos, onion (quartered), garlic cloves (peeled), and jalapeño (stem removed) on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for 15-20 minutes, or until the vegetables are softened and slightly charred.
Transfer the roasted vegetables to a blender. Add fresh cilantro and vegetable broth. Blend until smooth. Adjust seasoning with salt if needed. Set the tomatillo sauce aside.
While the sauce is roasting, dice the zucchini and red bell pepper into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and red bell pepper and sauté for 5-7 minutes, until softened.
Stir in the corn kernels, black beans, cumin powder, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the tomatillo sauce on the bottom of the dish.
Warm the corn tortillas in the microwave or on a skillet until pliable. Place a few spoonfuls of the vegetable mixture down the center of each tortilla, then roll them up tightly.
Place each rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining tomatillo sauce evenly over the top of the enchiladas.
Sprinkle shredded cheese over the top of the enchiladas.
Bake uncovered in the oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with additional cilantro if desired and serve with lime wedges on the side.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 18.5 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 770 mg | 59% | |
| Iron | 17.0 mg | 95% | |
| Potassium | 912 mg | 19% | |
*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.
