Vegetarian Enchiladas Verdes

Brighten up your dinner menu with these irresistible Vegetarian Enchiladas Verdes, a vibrant and wholesome twist on the classic Mexican dish. Packed with a medley of roasted tomatillos, poblano peppers, and jalapeño for a zesty homemade green sauce, these enchiladas are filled with a hearty mix of sautéed zucchini, red bell peppers, sweet corn, and black beans, seasoned to perfection with cumin. Nestled in warm corn tortillas, smothered in tangy verde sauce, and topped generously with melted Monterey Jack cheese, this dish is both comforting and packed with flavor. Perfect for weeknight dinners or gatherings, these enchiladas are baked to bubbly perfection and served with a dollop of creamy sour cream for an irresistible finishing touch. Ready in just over an hour and serving up to six, this crowd-pleaser is a must-try vegetarian recipe!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Roast in the oven for 15-20 minutes, or until the vegetables are charred and softened.

Step 4

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.

Step 5

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Dice the remaining half of the onion, zucchinis, and red bell peppers.

Step 6

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.

Step 7

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.

Step 8

Lightly oil a 9x13-inch baking dish. Pour a small amount of the tomatillo sauce into the bottom of the dish to prevent sticking.

Step 9

Warm up the corn tortillas in a microwave or dry skillet to make them pliable.

Step 10

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.

Step 11

Repeat with remaining tortillas and filling. Pour the remaining tomatillo sauce over the enchiladas, making sure they are well covered.

Step 12

Sprinkle the shredded Monterey Jack cheese evenly over the top.

Step 13

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 14

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 15

Serve hot with a dollop of sour cream on top of each serving.

Nutrition Facts

Serving size	(2962.0g)

Amount per serving	% Daily Value*
Calories	3652.1

Total Fat 159.6g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 17.1g
Cholesterol 292.3mg	0%
Sodium 8799.3mg	0%
Total Carbohydrate 467.8g	0%
Dietary Fiber 87.0g	0%
Total Sugars 79.8g
Protein 137.1g	0%

Vitamin D 0IU	0%
Calcium 2525.4mg	0%
Iron 22.0mg	0%
Potassium 4878.1mg	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: 37.3%

Protein: 14.2%

Carbs: 48.5%