Vegan Enchiladas Verdes

Savor the vibrant flavors of Vegan Enchiladas Verdes, a plant-based twist on a Mexican classic! These enchiladas are packed with a hearty filling of sautéed zucchini, red bell pepper, black beans, and sweet corn, seasoned with aromatic cumin and coriander. They’re rolled in warm corn tortillas and smothered in a zesty, homemade salsa verde made from roasted tomatillos, jalapeño, and fresh cilantro, then topped with melty vegan cheese. Perfectly baked for a satisfying finish and garnished with creamy avocado slices, this dish is a celebration of bold, wholesome, and authentic flavors. Ready in under an hour, these enchiladas are ideal for weeknight dinners or festive gatherings, offering a delicious and healthy meal everyone will love!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the black beans, corn kernels, cumin, ground coriander, and salt to the skillet. Stir to combine and cook for an additional 5 minutes.

Step 6

Pour 1/2 cup of the homemade salsa verde mixture into a baking dish to cover the bottom.

Step 7

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.

Step 8

Pour the remaining salsa verde over the top of the filled tortillas, making sure they're completely covered.

Step 9

Sprinkle the vegan cheese evenly over the enchiladas.

Step 10

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

Step 11

Let cool slightly, then garnish with avocado slices before serving.

Nutrition Facts

Serving size	(2504.6g)

Amount per serving	% Daily Value*
Calories	2462.3

Total Fat 81.5g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 25.8g
Cholesterol 0mg	0%
Sodium 9672.7mg	0%
Total Carbohydrate 384.6g	0%
Dietary Fiber 75.1g	0%
Total Sugars 73.5g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 630.6mg	0%
Iron 18.8mg	0%
Potassium 4248.7mg	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: 29.0%

Protein: 10.2%

Carbs: 60.8%