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Enchiladas Verdes

These Enchiladas Verdes are vibrant and delicious! Packed with tomatillos, creamy avocado, and hearty pinto beans, they're a must-try.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tomatillo Sauce:
  • 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

Equipment

  • Blender or food processor
  • Large skillet
  • Oven-safe baking dish
  • Spatula
  • Knife and cutting board

Method
 

Directions: Enchiladas Verdes
  1. Step 1: Prepare the Tomatillo Sauce: Preheat 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

  • For extra flavor, consider adding more spices to the filling.
  • These enchiladas can be made ahead of time and baked just before serving.
  • Feel free to substitute the pinto beans with black beans for a different taste.