Name: Enchiladas Verdes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 pound tomatillos (husks removed and rinsed); 7 to 8 medium white onions (sliced into wedges); 2 pieces jalapeño peppers (stemmed and halved lengthwise); 1 clove garlic; 1 tablespoon avocado oil (plus more for drizzling); 1 teaspoon sea salt (plus more for sprinkling); 1 teaspoon onion powder; 1 cup fresh cilantro (chopped); 4 heaping cups small cauliflower florets; 1 cup cooked pinto beans (drained and rinsed); 1 teaspoon ground cumin; 1 teaspoon dried oregano; Freshly ground black pepper (to taste); 8 pieces tortillas (corn/flour blend recommended); 2 cups grated Mexican cheese blend; Sliced avocado (for serving); Thinly sliced radishes (for garnish); Crumble Cotija cheese (for topping); Fresh cilantro leaves (for garnish); Sour cream (for serving)

If you’re in the mood for something vibrant, delicious, and packed with fresh flavors, Enchiladas Verdes are the perfect dish to whip up. This traditional Mexican recipe is a wonderful way to showcase tomatillos, with their bright green hue and unique tartness, paired with soft tortillas and a flavorful filling. Whether you’re looking to impress guests or simply enjoy a cozy night in, this dish is sure to deliver comfort and satisfaction. Plus, the combination of ingredients makes it a healthy option that doesn’t skimp on taste!

What Sets This Recipe Apart

What makes these Enchiladas Verdes truly special is the balance of flavors and textures. The tartness of the tomatillos is complemented by the creaminess of avocado and the heartiness of pinto beans, all wrapped in soft tortillas and baked to perfection. The addition of fresh cilantro, Cotija cheese, and a drizzle of avocado oil not only enhances the presentation but also elevates the flavor profile. This recipe is a wonderful fusion of fresh ingredients, making it a delightful choice for any meal.

What You’ll Need

1 pound tomatillos, husked and rinsed
7 to 8 medium white onions, sliced into wedges
2 jalapeño peppers, stemmed and halved lengthwise
1 garlic clove
1 tablespoon avocado oil, plus more for drizzling
1 teaspoon sea salt, plus more for sprinkling
1 teaspoon onion powder
1 cup fresh cilantro, chopped
4 heaping cups small cauliflower florets
1 cup cooked pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
Freshly ground black pepper, to taste
8 tortillas (we recommend a corn/flour blend)
2 cups grated Mexican cheese blend
Sliced avocado, for serving
Thinly sliced radishes, for garnish
Crumble Cotija cheese, for topping
Fresh cilantro leaves, for garnish
Sour cream, for serving

Kitchen Gear Checklist

Blender or food processor for the sauce
Large skillet for sautéing
Oven-safe baking dish for assembling the enchiladas
Spatula for mixing and serving
Knife and cutting board for chopping ingredients

Directions: Enchiladas Verdes

Step 1: Prepare the Tomatillo Sauce

Start by preheating your oven to 400°F (200°C). In a roasting pan, combine the tomatillos, onion wedges, jalapeño peppers, and garlic. Drizzle with avocado oil and sprinkle with sea salt. Roast in the oven for about 20-25 minutes, or until everything is tender and slightly charred.

Step 2: Blend the Sauce

Once roasted, transfer the mixture to a blender or food processor. Add the chopped cilantro, onion powder, and a pinch of black pepper. Blend until smooth. Taste and adjust seasoning if necessary.

Step 3: Cook the Cauliflower

In a large skillet, heat 1 teaspoon of avocado oil over medium heat. Add the small cauliflower florets and sauté for about 5-7 minutes until they are tender. Stir in the cooked pinto beans, grated garlic, ground cumin, oregano, and additional sea salt. Cook for another 2 minutes, allowing the flavors to meld.

Step 4: Assemble the Enchiladas

Decrease the oven temperature to 350°F (175°C). Spread a thin layer of the tomatillo sauce on the bottom of a baking dish. Take a tortilla, fill it with the cauliflower and bean mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.

Step 5: Top with Sauce and Cheese

Pour the remaining tomatillo sauce over the rolled enchiladas, ensuring they are well coated. Sprinkle the grated Mexican cheese blend across the top.

Step 6: Bake

Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Serve

Once baked, allow the enchiladas to cool for a few minutes. Serve topped with sliced avocado, radishes, crumbled Cotija cheese, fresh cilantro leaves, and a dollop of sour cream. Enjoy your delicious homemade Enchiladas Verdes!

Season-by-Season Upgrades

Spring: Add fresh asparagus or peas to the filling for a seasonal crunch.
Summer: Incorporate grilled corn for a sweet and smoky flavor.
Fall: Use roasted butternut squash for a touch of sweetness.
Winter: Add leafy greens like kale or spinach for extra nutrition.

Steer Clear of These

Overcooking the tomatillos can make them mushy; roast until just tender.
Avoid using stale tortillas; fresh ones will yield the best texture.
Don’t skimp on seasoning; it enhances the overall flavor of the dish.

Store, Freeze & Reheat

Leftover Enchiladas Verdes can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual portions in foil and place them in a freezer-safe container. They can be kept for up to 3 months. To reheat, simply bake in a preheated oven at 350°F (175°C) until heated through, about 25-30 minutes from frozen, or 15-20 minutes if thawed.

Reader Questions

Can I use different beans in the filling?

Absolutely! While pinto beans are traditional, you can substitute with black beans, kidney beans, or even lentils for a different flavor and texture.

What if I don’t have tomatillos?

If you can’t find tomatillos, you can use green tomatoes or a mix of green bell peppers and lime juice to mimic the tangy flavor.

Can I make this recipe vegan?

Yes! Simply omit the cheese or use a vegan cheese alternative and skip the sour cream, or replace it with a plant-based sour cream.

How can I make the sauce spicier?

If you enjoy a kick, add more jalapeño peppers or a splash of hot sauce to the tomatillo sauce before blending.

Save & Share

If you enjoyed this recipe, don’t forget to save it for later and share it with your friends! There’s nothing better than gathering around the table with a delicious plate of Enchiladas Verdes and good company.