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Vegetarian Enchiladas with Easy Tomatillo Salsa
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Spicy veggie enchiladas with roasted corn, zucchini, poblano peppers, black beans, and Jack cheese, topped with tomatillo salsa. Simply bake and enjoy a flavorful dinner!
Ingredients:
  • For the tomatillo salsa
  • 1 pound tomatillos (about 8 total), husks and stems removed
  • 1/2 large yellow onion, cut in quarters
  • 2 large cloves garlic (not peeled)
  • 1 poblano pepper
  • 1/2 packed cup fresh cilantro (leaves and stems)
  • 1/2 teaspoon kosher salt
  • 1/2 cup water
  • For the enchiladas
  • 1 medium zucchini, diced
  • 1/2 large yellow onion, diced
  • 2 ears corn, shucked (or 2 cups defrosted frozen corn)
  • 2 poblano peppers, left whole
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons cumin
  • 1 (15-ounce) can black beans, drained, or 1 1/2 cups homemade
  • 10 ounces (about 3 cups) pepper Jack cheese, grated
  • 12 (6 inch) corn tortillas
  • For serving
  • Cilantro leaves and tender stems
  • Mexican hot sauce, such as Cholula, Tapatio, or Valentina
Instructions:
  • Preheat your oven to a toasty 400°F. Grab two baking sheets. Cover one large baking sheet with parchment paper or a silicone baking mat.
  • Prepare the tomatillo salsa vegetables by placing the tomatillos, onion, garlic, and poblano pepper on a large baking sheet without parchment paper. Roast them until the tomatillos are tender and juicy, and the pepper turns dark, which should take around 30 minutes.
  • Roast the vegetables for the filling by piling zucchini, onion, corn, and poblano peppers on a lined baking sheet. Drizzle with oil, sprinkle with cumin and salt, toss to coat, and roast for about 20 minutes until tender and slightly juicy. Chop the poblanos into a small to medium dice once cool and transfer all ingredients to a large bowl. Set aside.
  • Prepare the tomatillo salsa: Remove the pepper stem and peel the garlic. Place them in a blender along with the roasted onion, tomatillos, cilantro, salt, and water. Blend until smooth, making sure to scrape down the sides for an even consistency without any vegetable pieces visible.
  • Finish the enchilada filling by drizzling 1/3 cup of tomatillo salsa over the vegetables in a large bowl. Add the beans and 2 cups of cheese, then toss everything together.
  • Heat a skillet over high heat. Warm each tortilla on both sides in the skillet until soft, using tongs to flip it, for about 30 seconds each. Keep warm by wrapping in a dish towel and repeat with the rest of the tortillas.
  • Prepare the enchiladas: Coat the bottom of a 9 x 13-inch pan with 1/3 cup tomatillo salsa. Fill each tortilla with 1/2 cup of the vegetable mixture, roll it tightly, and place seam side down in the pan. Arrange all the filled tortillas tightly together. Pour the rest of the tomatillo salsa over the enchiladas and evenly spread it, then sprinkle 1 cup of cheese on top.
  • Bake the enchiladas until the sauce is bubbling and the cheese is melted, approximately 15 minutes. Top with a sprinkle of fresh cilantro for extra flavor. Serve with a side of Mexican hot sauce. Leftovers can be refrigerated for 3 to 4 days. Enjoy and don't forget to rate the recipe below!

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