Vegetarian Enchiladas Verdes
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5.0
63 reviews
Excellent
Vegetarian Enchiladas Verdes
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These easy green vegetarian enchiladas verdes are packed with mushrooms, spinach, and zucchini, topped with cheese and store-bought roasted tomatillo salsa!
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Ingredients
- 1 tablespoon extra-virgin olive oil or butter
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 Jalapeno pepper ribs and seeds removed and finely diced
- 16 oz. mushrooms sliced (I used baby portobello)
- 2 medium zucchini quartered and sliced
- 16 oz. frozen chopped spinach
- 15 oz. canned pinto beans drained and rinsed (1.5 cups)
- 2 cups salsa verde store bought or homemade
- kosher salt and black pepper to taste
- 10-12 flour tortillas
- 16 oz. shredded Monterey jack cheese
- chopped cilantro and red onion and diced avocado for serving, optional
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Instructions
- Preheat oven to 375 degrees F.
- Heat the olive oil (1 tablespoon) in a large (12") skillet over medium-high heat. Add the diced onion and sauté until softened and starting to brown (about 3 minutes). Add the minced garlic (2 cloves) and sauté until fragrant (about 30 seconds).
- Add the mushrooms and diced jalapeño and some salt and pepper to the skillet. Sauté until softened and starting to brown, stirring only occasionally (about 5 minutes). Add the zucchini and sauté until softened (about 5 more minutes), again stirring only occasionally.
- Add the frozen spinach (no need to defrost) to the skillet and sauté until most of the liquid has evaporated from the skillet- push the veggies to the side and if you see liquid pooling at the bottom, sauté for a little longer (this can take about 10 minutes).
- Add the pinto beans and 1/2 cup of the salsa verde to the skillet and stir together. Taste and adjust seasoning if necessary.
- Warm up the flour tortillas by wrapping in a damp paper towel and placing in the microwave for about 30 seconds. Spread 1/2 cup of the salsa verde in the bottom of a 9x13 baking dish. Then, fill each tortilla with a generous amount of the veggie filling and place seam-side down in the prepared baking dish. If you have extra filling, just stuff it in-between the filled tortillas (or use for another purpose).
- Pour the rest of the salsa verde on top of the enchiladas and top with shredded cheese.
- Bake covered with foil for 20 minutes at 375 degrees, and for another 10 minutes uncovered, until cheese is melted and bubbly.
- Top with chopped cilantro and red onion and serve with diced avocado, if desired.
Equipments used:
Notes
- Make ahead/freezer instructions: assemble the enchiladas and refrigerate for up to 3 days or wrap tightly and freeze for up to 3 months. From the fridge, bake covered for 30 minutes at 375, then uncovered for another 10. Directly from the freezer, bake covered for 45 minutes then uncovered for another 10-15 minutes.
- Make it vegan/dairy-free: use a vegan cheese as a substitute for the Monterey jack, and olive oil instead of butter to sauté the veggies.
- Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before so they hold up better.
Nutrition Information
Show Details
Serving
1enchilada
Calories
363kcal
(18%)
Carbohydrates
31g
(10%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
40mg
(13%)
Sodium
927mg
(39%)
Potassium
711mg
(20%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
6029IU
(121%)
Vitamin C
13mg
(14%)
Calcium
460mg
(46%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 363kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 927mg | 39% |
| Potassium | 711mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 6029IU | 121% |
| Vitamin C | 13mg | 14% |
| Calcium | 460mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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