Vegan Enchiladas Verdes
Vegan Enchiladas Verdes are a delightful fusion of fresh tomatillos, savory black beans, and zesty spices. Wrapped in warm corn tortillas and topped with a luscious avocado cream, these enchiladas transform any meal into a celebration. Perfect for weeknight dinners or special gatherings, this recipe is both simple and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 6 fresh tomatillos (about 1 lb), husked and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño (optional), seeded and chopped
- 1 cup cilantro leaves, packed
- 2 tbsp lime juice
- 1 can (15 oz) black beans, drained and rinsed
- 10 corn tortillas
- 1 ripe avocado for cream topping
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a saucepan over medium heat, combine tomatillos, onion, garlic, and jalapeño. Cook until softened (about 10 minutes).
- Transfer the mixture to a blender with cilantro and lime juice. Blend until smooth, adjusting salt as needed.
- Warm corn tortillas on a skillet until pliable. Fill each tortilla with black beans and some sautéed vegetables; roll tightly.
- Place filled tortillas seam-side down in the greased dish and pour sauce over them.
- Cover with foil and bake for about 20 minutes; remove foil halfway through.
- Serve hot with drizzled avocado cream on top.
Nutrition
- Serving Size: 2 enchiladas (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Feel free to swap in your favorite veggies or add vegan cheese for extra creaminess. Store leftovers in an airtight container for up to five days.