Vegetarian Enchiladas Verdes
User Reviews
5
Vegetarian Enchiladas Verdes
Description
Vegetarian Enchiladas Verdes combine sautéed vegetables including mushrooms, zucchini, and spinach with pinto beans for protein, cooked with onion, garlic, and diced jalapeño for a mild heat. The filling is combined with salsa verde for tangy flavor. Wrapped in warmed flour tortillas and layered with shredded Monterey jack cheese, the enchiladas bake to meld flavors and melt the cheese.
The texture balances tender cooked vegetables with creamy beans and gooey cheese. The green salsa imbues the dish with bright, tangy notes that complement the mild heat of jalapeño. This recipe is suitable for vegetarians as prepared and can be made vegan by substituting vegan cheese and using olive oil instead of butter for the sauté.
These enchiladas make a suitable main dish and can be prepared ahead, refrigerated for up to 3 days or frozen for up to 3 months. Covered baking times adjust accordingly. Gluten-free adaptations involve using corn tortillas, preferably toasted before assembling to hold up well.
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 zucchini quartered and sliced, medium
- 16 oz. spinach frozen, chopped
- 15 oz. pinto beans drained and rinsed (1.5 cups, canned
- 2 cups salsa verde store bought or homemade
- kosher salt to taste
- black pepper to taste
- 10-12 flour tortillas
- 16 oz. Monterey jack cheese shredded
- cilantro for serving, optional, chopped cilantro and red onion; diced avocado
- red onion
- avocado
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.
Notes
- Assemble and refrigerate enchiladas up to 3 days before baking or freeze up to 3 months.
- When baking from the fridge, bake covered for 30 minutes at 375°F then uncovered for 10 minutes; from frozen, bake covered for 45 minutes then uncovered for 10-15 minutes.
- Use vegan cheese and olive oil instead of butter to make the dish vegan and dairy-free.
- Substitute corn tortillas and toast them before assembling for a gluten-free version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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