Description
these easy enchiladas bring some of the best summer produce flavors to the forefront. covered in a bright and zippy tomatillo sauce, this is a lighter, brighter, more summer-appropriate version of a classic comfort food dish.
Ingredients
Scale
For the Sauce:
- 1 can tomatillos, drained (*see note)
- 1 onion, chopped fine
- 1/2 cup fresh cilantro leaves
- 1/2 cup low sodium vegetable broth
- 1/4 cup plain greek or skyr yogurt
- 1 tablespoon olive oil
- 2–3 garlic cloves
- Juice from 1 fresh lime
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
For the Enchiladas:
- 12 (6-inch) or 10 (8-inch) whole grain corn tortillas
- 1 15-ounce can low sodium black beans, drained & rinsed
- 1 onion, minced
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- 1 cup corn, fresh or frozen
- 1 medium zucchini, washed and diced
- ~2 cups shredded pepperjack cheese
- Olive oil
- Optional toppings: plain greek or skyr yogurt, freshly chopped cilantro, salsa, avocado, hot sauce
Instructions
For the Sauce:
- Combine all ingredients into a food processor and process until smooth. Set aside.
For the Enchiladas:
- Preheat oven to 400 degrees F
- Take half the beans and transfer them to a bowl and mash them using a potato masher (you can also gently process in the food processor or simply mash with a fork)
- In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat and add minced onion, cooking until just soft (5-7 minutes).
- Add minced garlic and spices cooking until just fragrant (about 2 minutes).
- Stir in mashed beans, remaining whole beans, corn and zucchini cooking until zucchini are just soft & the whole mixture is warmed through (about 2 minutes).
- Transfer entire mixture to a large mixing bowl and toss with 1 cup of the shredded cheese and 1/2 cup of the tomatillo sauce.
- Spread 1/2 cup of the tomatillo sauce onto the bottom of a 13×9 inch baking dish.
- Spread about 1/4 cup of the mixture into the center of each tortilla then roll it tightly placing it in a baking dish seam side down. Repeat until all the tortillas have been used.
- Pour the remaining sauce over the top of all the filled tortillas and sprinkle remaining cup of cheese evenly over the top of the sauce.
- Cover dish tightly with greased aluminum foil and bake for about 20-30 minutes (or until enchiladas are heated through).
- Allow enchiladas to cool for 5 minutes before serving.
Notes
- If you can’t find canned tomatillos, many reviewers had success subbing in canned tomatillo salsa
- Enchiladas will keep for up to 4 days in an airtight container in the fridge and up to 2 months in the freezer.
- If you don’t want to make your own sauce, you can buy a green salsa verde pre-made enchilada sauce from the store.
Keywords: dinner, enchiladas, vegetarian, kid-friendly
