Salsa Verde Enchiladas
Vegetarian enchiladas are cooked with a homemade salsa verde made with tomatillos, creating a hearty Mexican-style meal everyone will love. Almond milk makes the salsa creamy without the dairy and is a great plant-based meal.
- Verde Sauce:
- 2 pounds tomatillos, husked and quartered
- 3 serrano peppers, deseeded
- 2 anaheim peppers, deseeded and halved lengthwise
- 1 medium white onion, cut into eight wedges
- 1 tablespoon avocado oil
- 1 teaspoon sea salt, divided
- 1/3 cup Almond Breeze Original Almondmilk
- 1/2 tablespoon garlic, minced
- 1 cup cilantro, washed and roughly chopped
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 medium yellow onion, julienned
- 1 medium zucchini, cut into 1-inch chunks
- 1 medium red bell pepper, julienned
- 1 cup frozen corn, defrosted
- 1 tablespoon garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 16-oz. can vegetarian refried pinto beans
- 1 cup extra sharp cheddar cheese, grated
- 1/2 cup sour cream
- Verde sauce
- 1-2 tablespoon avocado oil
- 12 large corn tortillas
- Bean filling
- Vegetable filling
- 1/2 cup cotija cheese
- Roma tomatoes, diced
- 1 avocado, diced
- 1/2 cup cilantro leaves, chopped
- 1/2 cup sour cream (optional)
- Hot sauce (optional)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
- Turn the oven on to 450 degrees.
- Line a baking sheet with parchment paper.
- Place the tomatillos, serrano and anaheim peppers, and onions on the baking sheet. Sprinkle them with the avocado oil and 1/2 teaspoon of salt.
- Place the baking sheet on the middle rack of the oven, and bake the vegetables for 10 minutes.
- Turn the oven to broil on high, and place the baking sheet on the top rack closest to the broiler. (Make sure the paper does not touch the broiling unit.)
- Broil the vegetables for 5 minutes. Remove from the oven and flip or stir them. Return to the oven and broil for an additional 5 minutes.
- Remove from the oven and let cool. Remove the skin from the chili peppers and discard.
- Place the vegetables in a blender or food processor. Add the almond milk, garlic, cilantro, lime juice and 1/2 teaspoon of salt. Process until the mixture is smooth. Set aside.
- Place the oil in a cast-iron pan on medium-high heat. Stir in the cumin and chili powder and cook until fragrant, about 1 minute.
- Add the onion, zucchini, and bell pepper. Saute, stirring, for about 5 minutes, or until the onions soften.
- Add the corn, garlic, salt and pepper. Cook for another minute or two. Set aside.
- In a medium bowl, combine the beans, cheese, and sour cream.
- Turn the oven down to 400 degrees.
- Pour some of the verde sauce into a pie dish or a plate with a lip.
- Using a baking dish that is 13” x 9” or larger, add the avocado oil and 1/2 cup verde sauce to the bottom of the baking dish. Mix them together and coat the bottom of the dish.
- Dip both sides of a tortilla in the verde sauce on the plate. Leaving the tortilla on the plate, spread the top with about 3 tablespoons of the beans and a scoop of the vegetables. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the rest of the tortillas.
- Cover the tops of the tortillas with the remaining verde sauce, and cover the baking dish with foil.
- Bake the enchiladas on the middle rack of the oven for 15 minutes. Top with the crumbled cotija cheese, and bake for another 10-15 minutes. Remove from the oven.
- Garnish the enchiladas with the tomatoes, avocado, and cilantro leaves.
- When serving, add a dollop of sour cream and/or hot sauce to each enchilada, as desired.