Momosita's Green Dream Enchiladas

Dive into a plate of pure comfort with Momosita's Green Dream Enchiladas—a vibrant, veggie-packed twist on a classic favorite. Featuring soft corn tortillas filled with a hearty mix of sautéed spinach, zucchini, green bell pepper, and tender black beans, this recipe is a celebration of fresh, wholesome ingredients. The crown jewel is the creamy homemade green sauce, a zesty blend of avocado, sour cream, lime juice, and cilantro, draped generously over each enchilada and baked to golden perfection with a layer of melty Monterey Jack cheese. Ready in just 45 minutes, these vegetarian enchiladas are a dreamy weeknight dinner option that will leave everyone craving seconds. Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for an extra burst of flavor!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Corn tortillas
• 4 cups Spinach
• 2 medium-sized, diced Zucchini
• 1 medium-sized, diced Green bell pepper
• 1.5 cups Cooked black beans
• 2 cups Shredded Monterey Jack cheese
• 1 tablespoon Vegetable oil
• 0.5 cup Sour cream
• 0.5 cup (chopped) Cilantro
• 1 seeded and finely chopped Jalapeño pepper
• 3 minced Garlic cloves
• 2 tablespoons Lime juice
• 1 cup Vegetable broth
• 1 medium (peeled and pitted) Avocado
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.

Step 2

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 3

Stir in the zucchini, green bell pepper, and jalapeño, and cook for 5–7 minutes until the vegetables are tender. Add spinach and cook until wilted, about 2 minutes.

Step 4

Mix the cooked vegetables with the black beans and 1 cup of shredded Monterey Jack cheese in a bowl. Set aside.

Step 5

Prepare the green sauce: In a blender, combine cilantro, sour cream, avocado, lime juice, vegetable broth, and a pinch of salt and pepper. Blend until smooth.

Step 6

Slightly warm the tortillas in a dry skillet or the microwave to make them pliable.

Step 7

Fill each tortilla with about 1/4 cup of the vegetable and cheese mixture. Roll it up tightly and place seam-side down in the greased baking dish.

Step 8

Pour the blended green sauce evenly over the enchiladas, ensuring they're fully coated.

Step 9

Sprinkle the remaining 1 cup of Monterey Jack cheese on top.

Step 10

Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden.

Step 11

Remove from the oven and let cool for 5 minutes before serving.

Step 12

Garnish with additional cilantro, a squeeze of lime, or a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2354.4g)

Amount per serving	% Daily Value*
Calories	3479.5

Total Fat 158.5g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 13.8g
Cholesterol 257.5mg	0%
Sodium 6060.6mg	0%
Total Carbohydrate 412.9g	0%
Dietary Fiber 82.5g	0%
Total Sugars 51.6g
Protein 134.0g	0%

Vitamin D 48.0IU	0%
Calcium 2360.9mg	0%
Iron 19.7mg	0%
Potassium 5045.7mg	0%

*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.

Source of Calories

Fat: 39.5%

Protein: 14.8%

Carbs: 45.7%