Vegetarian Enchiladas with Green Sauce: A Fresh Twist on Classic Mexican Recipe

These Vegetarian Enchiladas with Green Sauce are here to take your taste buds on a flavorful ride. Imagine tender corn tortillas filled with a mouthwatering blend of seasonal veggies, creamy beans, and a tangy homemade green sauce—all topped with gooey melted cheese.

Ingredients You’ll Need for These Delicious Vegetarian Enchiladas

For the Filling:

• 1 medium onion – Adds a sweet, savory base to the filling.
• 4 garlic cloves – A must for that rich, aromatic flavor that brings the whole dish together.
• 1 green bell pepper – Provides a crisp, refreshing crunch and a burst of color.
• 1 small zucchini (about 6 oz) – This tender vegetable adds a nice texture and balances out the spices.
• 2/3 cup sweet corn (about 3.5 oz) – Brings a natural sweetness that perfectly complements the savory elements.
• 1 3/4 cups cooked beans (black or pinto, about 14 oz) – Packed with protein, these beans make the filling hearty and satisfying.
• Olive oil – Essential for sautéing your veggies and bringing all the flavors to life.
• 1 tsp ground cumin – Adds a warm, earthy flavor that gives the enchiladas their depth.
• 1 tsp ground coriander – Perfectly complements the cumin with a slightly citrusy flavor.
• 1 tsp dried oregano – Brings a touch of herbal freshness to the filling.
• 1 tbsp all-purpose flour – Helps to thicken the mixture and bind the filling together.
• A splash of water – To loosen the filling and create a slightly saucy texture.
• Fresh cilantro (optional) – Adds a fresh, zesty touch that enhances the flavor.
• Salt – Brings all the flavors into harmony.

For the Green Sauce:

• 10 oz tomatillos (about 6 medium) – The key ingredient for a tangy and vibrant green sauce that’s full of flavor.
• 1 small serrano or jalapeño pepper (adjust to taste) – Adds a bit of heat, making the sauce just the right amount of spicy.
• 1/4 cup chopped onion – Adds an extra layer of flavor to the sauce, giving it a savory depth.
• 1 garlic clove – Balances out the acidity of the tomatillos with a rich, savory bite.
• 1/4 cup fresh cilantro – For that refreshing, fragrant lift that makes the sauce truly stand out.
• 1 tsp ground cumin – Enhances the warm, earthy flavors in the sauce.
• 1/4 tsp dried oregano – A little hint of herbal freshness in every bite.
• 1/4 cup water or vegetable broth – To help blend the sauce into the perfect consistency.
• 1 tsp salt – Balances the acidity of the tomatillos and brings all the flavors together.
• 1 tbsp olive oil – Adds richness and helps to smooth out the sauce.

Additional Ingredients:

• 8 small corn tortillas – These tortillas provide the perfect vessel to hold all the delicious filling and sauce.
• 2 cups shredded mozzarella cheese (about 9 oz) – The melty, gooey cheese that makes every bite indulgent.
• Sour cream (optional) – For a creamy, cooling contrast to the zesty sauce and spicy flavors.

With these ingredients, you’re ready to make an unforgettable dish that’s both flavorful and easy to prepare!

Step-by-Step Instructions for Making Vegetarian Enchiladas with Green Sauce

Vegetarian Filling:

• Heat olive oil in a skillet over medium heat, ensuring the oil is hot before adding the vegetables.
• Sauté the finely chopped onion until it becomes translucent, releasing its sweet aroma. This will form the base of your filling.
• Dice the zucchini and green bell pepper into small, uniform cubes. Add them to the skillet and cook until softened, allowing the flavors to meld together beautifully.
• Mince the garlic and stir it into the veggies, letting it cook for about 1-2 minutes. This step deepens the flavor and gives your filling an irresistible fragrance.
• Sprinkle the flour over the mixture and stir well. Allow it to toast slightly, which helps thicken the filling and gives it a smoother texture.
• Add the drained sweet corn, spices, and beans. Pour in a splash of water to create a light sauce that binds everything together. Stir to combine and allow the mixture to thicken slightly as the flavors meld.
• Season with salt to taste, and for an extra burst of flavor, mix in fresh cilantro if desired. Let the filling cool slightly while you prepare the green sauce.

Green Sauce:

• Husk and rinse the tomatillos thoroughly. Boil them with the serrano or jalapeño pepper in a pot of water for 5-7 minutes, or until they are soft and tender. Drain the water once they’re ready.
• Blend the tomatillos, pepper, onion, garlic, cilantro, cumin, oregano, water (or broth), and salt in a blender until smooth. This blend will form a tangy, aromatic green sauce that packs all the flavors you need.
• Heat olive oil in a skillet over medium heat and pour in the freshly blended green sauce. Let it simmer for 5 minutes, stirring occasionally to prevent burning and to let the flavors intensify. Taste and adjust the salt if necessary.

Assembling the Enchiladas:

• Preheat your oven to 375°F. Spread a thin layer of the green sauce on the bottom of a baking dish large enough to fit all eight enchiladas. This layer ensures the enchiladas don’t stick and adds flavor to every bite.
• Divide the filling evenly among the tortillas, placing about 2 tablespoons of shredded mozzarella cheese on top of each. Roll them up tightly, securing the filling inside, and place them seam-side down in the baking dish.
• Pour the remaining green sauce evenly over the enchiladas, covering them completely. Generously sprinkle the remaining shredded cheese on top, ensuring every enchilada gets a cheesy, gooey finish.
• Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 8-10 minutes, or until the cheese is fully melted, bubbly, and slightly golden.

Serving:

• Serve hot and top with a dollop of sour cream for added creaminess, if desired. These enchiladas are ready to delight your taste buds with their zesty green sauce and hearty filling. Enjoy! 🌮💚