Vegetarian Enchiladas Verde (With Green Sauce)
Ingredients
Vegetables to be Sautéed:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 medium-sized zucchini, quartered lengthwise and chopped into small pieces
- ½ yellow or red pepper, chopped
- ½ jalapeño pepper, finely chopped (remove seeds for less heat)
- 2 cloves garlic, minced
Corn:
- 1 cup cooked corn cut from 1 ear of corn or 1 cup cooked and drained frozen corn
Black Beans:
- One 15-ounce can of black beans, rinsed and drained
Sour Cream and Spice Mixture:
- ¼ cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh cilantro, chopped
Cheese:
- ½ cup grated cheddar cheese
- ½ cup grated Monterey jack cheese
Tortillas:
- 8-10 steamed corn tortillas (6 to 8-inches in diameter)
Toppings To Add Before Baking:
- 2 cups salsa verde.
- ½ of a 6-ounce can black olives, drained cut into small pieces (approximately ¾ cup of chopped olives)
- 16 to 18 tortilla chips (optional)
- ½ cup grated cheddar cheese
- ½ cup grated Monterey jack cheese
Toppings For Serving:
- 2 tomatoes, finely chopped
- 2 cups lettuce, finely chopped
- Avocado slices (optional)
- 1 cup sour cream (optional)
Instructions
-
Preheat oven to 350°.
- Prepare a recipe of Salsa Verde. Set aside 2 cups for the enchiladas and place remainder in a serving bowl.
- Grease the bottom of a 13x9x2-inch rectangular baking dish and set aside.
- Heat 1 tablespoon oil in a skillet.
- Add chopped onion, zucchini, yellow or red pepper, and garlic.
- Sauté vegetables on medium heat until soft and golden in color; 5 to 10 minutes.
- In a small bowl, mix sour cream, cumin, chili powder, cilantro, and salt and pepper.
- In a large bowl, mix together corn, black beans and sautéed vegetables.
- Stir sour cream and spice mixture into the vegetable mixture.
- Add ½ cup cheddar and ½ cup Monterey jack cheese to bean mixture; mix well.
- Steam the tortillas. For a slide show of this process see how to steam tortillas in the techniques section of my cookbook. Place the tortillas in a glass pie pan or a wide pasta bowl. Cover with a dinner plate. Place in the microwave. Microwave on high for 30 seconds. Check to see if tortillas are warm and pliable. If needed, put back in microwave and heat 10 seconds at a time until done.
- Place tortillas on a work surface.
- Spoon about ¼ cup of the corn, black bean, and cheese mixture in center of each tortilla.
- Roll edges of tortilla over filling.
- Place each finished tortilla in prepared baking dish.
- This is an optional step: I like to stand 2 tortilla chips up between each rolled enchilada. With the sauce and cheese over the chips it makes a nice crunchy surprise when you bite into an enchilada.
- Pour the 2 cups of salsa verde over the enchiladas.
- Combine ½ cup shredded cheddar cheese and ½ cup shredded Monterey jack cheese.
- Sprinkle the cheese over the tops of the enchiladas.
- Sprinkle chopped olives over the cheese.
- Bake for 30 to 40 minutes; until sauce is bubbling and tops of enchiladas are crispy light brown.
- Serve with chopped tomatoes, lettuce, optional sour cream, and optional avocado slices.
Comments
Serves 4 hungry adults.I always serve my enchiladas with a side of Mexican rice and refried beans.
Not in the mood for a traditional side? How about serving some spicy roasted hominy?
Do Ahead Tip: Mix the corn, black bean, vegetable, and sour cream mixture up to 24 hours in advance. Refrigerate and assemble enchiladas when you are ready to bake.
For a different tasting enchilada see my chicken enchiladas with pumpkin sauce recipe.
For a red salsa recipe try my vegetarian enchiladas rojas recipe.