Savory Veggie Enchiladas with Zesty Tomatillo Sauce
Indulge in these Savory Veggie Enchiladas, a delightful and nutritious dish that showcases an array of fresh vegetables enveloped in soft corn tortillas. This recipe, inspired by the flavors of San Francisco, features a vibrant tomatillo sauce that adds a zesty kick to every bite. Each enchilada is generously filled with sautéed vegetables, black beans, and a touch of sour cream for creaminess, then topped with melted Monterey Jack cheese. The combination of spices and fresh cilantro elevates this dish, making it an ideal choice for a family dinner or a gathering with friends. Although they require a bit of time to prepare, these enchiladas are well worth the effort, offering a hearty way to enjoy your veggies that everyone will love!
10
Servings
N/A
Calories
24
Ingredients
Ingredients
water
1/2 cup (none)
red onion
1/2 large (thinly sliced)
salt
1/2 teaspoon (none)
cayenne pepper
1/4 teaspoon (to taste)
green bell pepper
1/2 large (seeded, deveined, and coarsely chopped)
tomatillos
1 lb (husked (or 1 lb canned))
serrano chili
1 (seeded and chopped)
sugar
1 pinch (optional)
olive oil
1 tablespoon (none)
red onion
1/2 (diced)
salt
1/8 teaspoon (none)
cayenne pepper
1/8 teaspoon (to taste)
garlic cloves
3 large (minced)
bell pepper
1/2 (seeded and chopped (yellow, red, or green))
zucchini
1/2 (diced)
ground cumin
1/2 teaspoon (none)
mushrooms
3-4 (sliced)
fresh corn kernels
1 cup (about 2 ears)
cooked black beans
1 cup (or drained and rinsed canned beans)
fresh cilantro
1 tablespoon (chopped)
corn tortillas
9-10 (none)
light sour cream
1/2 cup (none)
shredded Monterey Jack cheese
2 cups (none)
fresh cilantro
2 tablespoons (chopped)
Instructions
1
1. Prepare Tomatillo Sauce: In a large saucepan, combine the water, sliced red onion, salt, and cayenne pepper. Bring to a boil, then reduce the heat and let it simmer, covered, for about 5 minutes until the onion softens.
2
2. Add the coarsely chopped bell pepper, tomatillos (husked or canned), and chopped serrano chili to the pan. Cover and simmer until the tomatillos become tender and release their juices, approximately 10 to 15 minutes.
3
3. Once cooked, transfer the mixture to an immersion blender or food processor and puree until smooth. Taste the sauce and adjust the seasoning if necessary; you can add a pinch of sugar to balance any acidity.
4
4. Prepare Filling: Heat olive oil in a large skillet over medium-high heat. Add the diced red onion, salt, and cayenne pepper, and sauté for 8 minutes until the onion wilts.
5
5. Stir in minced garlic, chopped bell pepper, and diced zucchini, cooking for an additional 5 minutes until softened. Then add sliced mushrooms, corn kernels, and black beans, allowing to cook for another 5 minutes until the mushrooms are soft and the corn is crisp-tender.
6
6. Mix in the chopped fresh cilantro, remove from heat, and set aside.
7
7. Assemble Enchiladas: Preheat your oven to 400°F (200°C). Spread 1 cup of tomatillo sauce evenly at the bottom of a 9x9-inch baking pan.
8
8. Heat each corn tortilla on a comal or frying pan over medium-high heat until pliable. On a clean surface, spread 1 tablespoon of sour cream down the center of each tortilla, followed by 3 tablespoons of vegetable filling and a sprinkle of 2 tablespoons of shredded cheese.
9
9. Roll each tortilla tightly, placing it seam-side down in the baking pan. Repeat this process until all tortillas are filled and placed in the dish.
10
10. Once all enchiladas are assembled, ladle the remaining tomatillo sauce over the top and sprinkle with any leftover cheese.
11
11. Cover the pan with foil and bake for 20 minutes, or until the sauce is bubbling. Remove the foil and continue baking for an additional 5 to 7 minutes until the cheese is golden brown.
12
12. Finish by sprinkling with fresh cilantro before serving. Enjoy your delicious vegetable enchiladas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Veggie Enchiladas?
Savory Veggie Enchiladas are a nutritious dish featuring fresh vegetables, black beans, and Monterey Jack cheese wrapped in corn tortillas and topped with a zesty tomatillo sauce.
How many servings does this recipe make?
This recipe makes approximately 10 servings.
What is the main ingredient in the zesty sauce?
The main ingredient in the zesty sauce is tomatillos, which can be fresh (husked) or canned.
Can I use canned tomatillos for the sauce?
Yes, you can use 1 lb of canned tomatillos as a substitute for fresh ones.
How do I make the tomatillo sauce smooth?
Transfer the cooked tomatillo mixture to an immersion blender or food processor and puree until smooth.
What vegetables are included in the filling?
The filling consists of red onion, bell pepper, zucchini, mushrooms, and corn kernels.
Is this enchilada recipe vegetarian?
Yes, this recipe is vegetarian as it uses a variety of vegetables, beans, and cheese without any meat.
How long should I sauté the onions for the filling?
The red onions should be sautéed for about 8 minutes until they wilt.
What is the recommended oven temperature?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How much cheese is required for this recipe?
You will need 2 cups of shredded Monterey Jack cheese.
Can I use a different type of cheese?
While Monterey Jack is recommended, you can use other melting cheeses like cheddar or a Mexican blend.
How do I make the corn tortillas pliable?
Heat each tortilla on a comal or frying pan over medium-high heat until they become soft and pliable.
Is this recipe gluten-free?
Yes, because it uses corn tortillas, it is a great gluten-free option if you ensure all other ingredients are certified gluten-free.
How many tortillas are needed?
This recipe requires 9 to 10 corn tortillas.
How do I prevent the enchiladas from sticking to the pan?
Spread 1 cup of the prepared tomatillo sauce evenly at the bottom of the 9x9-inch baking pan before placing the rolled tortillas.
What is the total baking time?
The enchiladas bake for 20 minutes covered with foil, and then another 5 to 7 minutes uncovered.
Why is sugar listed in the sauce ingredients?
A pinch of sugar is optional and can be used to balance the acidity of the tomatillos.
What kind of beans are used in the filling?
The recipe calls for 1 cup of cooked black beans or drained and rinsed canned beans.
Are these enchiladas spicy?
They have a zesty kick from the serrano chili and cayenne pepper, though you can adjust the amounts to your preference.
Can I use frozen corn kernels?
Yes, you can substitute fresh corn kernels with frozen ones if fresh corn is not available.
How much sour cream should I put in each tortilla?
Spread 1 tablespoon of light sour cream down the center of each tortilla before adding the filling.
How should the garlic be prepared?
The recipe calls for 3 large garlic cloves that should be minced.
Should the zucchini be diced?
Yes, half a zucchini should be diced before being added to the vegetable filling.
When is the fresh cilantro added?
One tablespoon of chopped cilantro is mixed into the filling, and another two tablespoons are used for garnishing before serving.
Can I make the tomatillo sauce in advance?
Yes, the sauce can be prepared ahead of time and stored until you are ready to assemble the enchiladas.
How do I roll the enchiladas?
Roll each tortilla tightly around the filling and place it seam-side down in the baking dish to keep it closed.
What size baking pan should I use?
A 9x9-inch baking pan is the recommended size for this recipe.
Do I need to cover the pan while baking?
Yes, cover the pan with foil for the first 20 minutes of baking, then remove it for the final few minutes to brown the cheese.
Can I use an immersion blender for the sauce?
Yes, an immersion blender is specifically suggested for pureeing the tomatillo mixture into a smooth sauce.
What provides the creaminess in these enchiladas?
The creaminess comes from the layer of sour cream inside each tortilla and the melted Monterey Jack cheese on top.