Vegetarian Enchiladas Verdes
Brighten up your dinner table with these irresistible Vegetarian Enchiladas Verdes, a hearty and flavorful twist on the classic Mexican dish. Packed with vibrant vegetables like zucchini, red bell peppers, and sweet corn, these enchiladas are stuffed with wholesome black beans and seasoned with earthy cumin for a satisfying filling. The star of the dish is the homemade roasted tomatillo sauce, bursting with the smoky richness of charred poblano and jalapeño peppers, blended to perfection with fresh cilantro and garlic. Wrapped in soft corn tortillas, smothered in the zesty green sauce, and topped with melted Monterey Jack cheese, this recipe is a comforting yet refreshing vegetarian delight. Perfect for weeknight dinners or festive gatherings, these enchiladas are best served warm with a dollop of tangy sour cream for a flavorful finish. Ready in just over an hour, this dish promises a crowd-pleasing meal that is both nutritious and utterly delicious.
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Recipe Information
Ingredients
- 1 pound tomatillos
- 2 poblano peppers
- 1 jalapeño pepper
- 1 yellow onion
- 3 garlic cloves
- 1 cup cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 zucchini
- 2 red bell peppers
- 1 cup corn kernels
- 1 can black beans
- 1 teaspoon ground cumin
- 12 corn tortillas
- 2 cups monterey jack cheese
- 0.5 cup sour cream
Instructions
Preheat your oven to 375°F (190°C).
To make the sauce, remove the husks from the tomatillos and rinse them well. Halve the tomatillos and place them on a baking sheet with the poblano peppers, jalapeño, and a quartered onion.
Roast in the oven for 15-20 minutes, or until the vegetables are charred and softened.
Remove from the oven, let cool slightly, and then transfer to a blender. Add the garlic, cilantro, salt, and black pepper, and blend until smooth.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Dice the remaining half of the onion, zucchinis, and red bell peppers.
Add the diced onion to the skillet and sauté until translucent, about 5 minutes. Add diced zucchini, bell peppers, and corn, and cook for another 5 minutes.
Stir in the drained black beans and ground cumin. Cook for an additional 3-4 minutes until the vegetables are tender. Remove from the heat.
Lightly oil a 9x13-inch baking dish. Pour a small amount of the tomatillo sauce into the bottom of the dish to prevent sticking.
Warm up the corn tortillas in a microwave or dry skillet to make them pliable.
Take each tortilla and place a few spoonfuls of the vegetable mixture down the center. Roll up the tortilla and place seam-side down in the baking dish.
Repeat with remaining tortillas and filling. Pour the remaining tomatillo sauce over the enchiladas, making sure they are well covered.
Sprinkle the shredded Monterey Jack cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Serve hot with a dollop of sour cream on top of each serving.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 8799 mg | 383% | |
| Total Carbohydrate | 467.8 g | 170% | |
| Dietary Fiber | 87.0 g | 311% | |
| Total Sugars | 79.8 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2525 mg | 194% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4878 mg | 104% | |
*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.
