Enchiladas Verdes
Serves 4
These green enchiladas have a zesty tomatillo sauce and flavorful veggie and bean filling. They're one of my favorite Mexican-inspired dinners, especially with toppings like cilantro, avocado, and Cotija cheese! Feel free to make the sauce ahead and store it in the fridge until you're ready to assemble the enchiladas. It keeps well for up to 4 days.
Ingredients
Green Enchilada Sauce
- 1 pound tomatillos, about 7 to 8 medium
- ½ medium white onion, sliced into wedges
- 2 jalapeño peppers, stemmed and halved lengthwise
- 1 garlic clove
- 1½ teaspoons avocado oil, plus more for drizzling
- ½ teaspoon sea salt, plus more for sprinkling
- ⅛ teaspoon onion powder
- ¼ cup fresh cilantro
For the Enchiladas
- 4 heaping cups small cauliflower florets
- 2 jalapeño peppers, stemmed and halved lengthwise
- 1½ cups cooked pinto beans, drained and rinsed
- 1½ teaspoons avocado oil, plus more for drizzling
- 1 garlic clove, grated
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
Serving and Topping Options
- 8 tortillas, we like a corn/flour blend
- 2 cups grated Mexican cheese blend
- Sliced avocado
- Thinly sliced radishes
- Crumbled Cotija cheese
- Fresh cilantro leaves
- Sour cream
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Make the enchilada sauce: Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on one of the baking sheets with the onion wedges and one of the jalapeños. Drizzle with avocado oil and sprinkle with salt. Rub with your hands to coat and spread evenly on the baking sheet. Roast for 25 to 35 minutes, or until the tomatillos are soft and bursty. (If you’re making the sauce and the enchiladas at the same time, skip to step 3 and roast the enchilada filling alongside the sauce ingredients.)
- Blend the sauce. Transfer the roasted tomatillos, onion, and jalapeño to a blender and add the remaining raw jalapeño, garlic, avocado oil, salt, and onion powder. Blend until smooth, then add the cilantro and blend again.
- Make the enchiladas: Place the cauliflower and jalapeños on the second baking sheet. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 25 to 30 minutes, or until browned. When the jalapeños are cool enough to handle, roughly chop.
- In a large bowl, mash the beans with the avocado oil, garlic, cumin, oregano, salt, and several grinds of pepper.
- Assemble the enchiladas. Reduce the oven temperature to 400°F. Brush a 9x13-inch baking dish with avocado oil and spread ½ cup of the enchilada sauce at the bottom.
- Fill a tortilla with some of the beans, some of the cauliflower, and some of the roasted jalapeños. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining sauce down the center of the enchiladas, leaving the edges bare, if desired. Top with the cheese and bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp.
- Remove from the oven and let cool slightly, then top with avocado, radishes, Cotija, and/or cilantro. Serve with sour cream, if desired.