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plate of Enchilada Verde
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Vegetarian Enchiladas Verdes

These Vegetarian Enchiladas are rich and decadent. A great Vegetarian option for a holiday meal.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Vegetarian Entree
Cuisine: Mexican
Servings: 12 people
Calories: 311kcal

Ingredients

  • Filling Ingredients:
  • 1 cup pinto or cranberry beans soaked overnight
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 1 cup canned corn
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 tablespoons finely chopped cilantro
  • Enchilada Ingredients:
  • 16 corn tortillas
  • cooked beans from above
  • 3 1/4 cups salsa verde
  • 8 oz. grated cheddar cheese
  • 8 oz. grated pepper jack cheese
  • 1/3 cup chopped cilantro
  • crema Mexican sour cream, optional garnish
  • queso fresca optional garnish

Instructions

  • First make the beans.
  • In a pot, heat oil.
  • Add onion and garlic. Saute until softened.
  • Add beans, 4 cups water, cumin and salt. Bring to a boil. Reduce to a simmer and cook until beans are tender, about 45 minutes.
  • Add corn and cilantro. Stir to combine.
  • Raise heat to high and cook for 10 minutes until most of the liquid has evaporated.
  • Leave to cool for at least 15 minutes so the beans can thicken as they cool.
  • Now let's assemble the enchiladas.
  • Preheat oven to 350 F.
  • In a 9x12 baking dish, pour 3/4 cup of the salsa verde and spread on the bottom.
  • In a bowl, combine the cheddar and pepper jack. Mix to combine.
  • If the corn tortillas were in the fridge, you will need to heat them in the microwave for 20 seconds to make them pliable.
  • Lay out a corn tortilla. Place 2 tablespoons of beans on top. Sprinkle a little of the grated cheese on top. Add a little cilantro and roll into a cylinder.
  • Lay in a 9x12 casserole dish. Repeat until all the filling/tortillas has been used up.
  • Sprinkle the remaining salsa verde on top. (about 2 1/2 cups)
  • Sprinkle remaining grated cheese on top (about 2 1/2 cups)
  • Bake for 30 minutes.
  • If desired, you can utilize optional garnishes.
  • Serve with more salsa verde.

Nutrition

Calories: 311kcal | Carbohydrates: 26g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 906mg | Potassium: 312mg | Fiber: 4g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 1mg
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