Smoky Black Bean Enchiladas with Homemade Salsa Verde
30min
45min
3
520
Chef's Note
For a time-saving option, you can prepare the salsa verde a day ahead and refrigerate it. The flavors will actually develop more overnight. If you prefer less spice, remove all the jalapeño seeds and membranes, or substitute with a milder pepper like poblano.
Tags
Ingredients
1 pound tomatillos
1 medium jalapeño
1/2 medium white onion
3 cloves garlic cloves
1/2 cup cilantro
1 whole lime
1 teaspoon cumin
1 teaspoon salt
2 15-oz cans black beans
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
9 6-inch corn tortillas
3 tablespoons vegetable oil
1 medium red bell pepper
1 medium zucchini
1 ripe avocado
1 cup dairy-free cheese shreds
3 stalks green onions
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Remove husks from tomatillos and rinse under warm water to remove stickiness. Cut in half and place cut-side down on a baking sheet along with the jalapeño (stem removed and halved).
- 3
Place 1/2 of the white onion (cut into quarters) and 3 garlic cloves (unpeeled) on the same baking sheet. Broil for 5-7 minutes until slightly charred.
- 4
Let the roasted vegetables cool slightly. Peel garlic and remove seeds from jalapeño (for less heat). Transfer all roasted vegetables to a blender.
- 5
Add 1/2 cup cilantro, juice from 1/2 lime, 1/2 teaspoon cumin, and 1/2 teaspoon salt to the blender. Blend until smooth to make the salsa verde.
- 6
Drain and rinse 2 cans of black beans. In a large bowl, mash about half the beans with a fork, leaving the rest whole for texture.
- 7
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add diced red bell pepper and cook for 3-4 minutes until softened.
- 8
Add diced zucchini to the skillet and cook for another 3 minutes until tender but still firm.
- 9
Add the bean mixture to the skillet along with 1 teaspoon smoked paprika, 1/2 teaspoon chipotle powder, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Stir to combine and cook for 2-3 minutes. Remove from heat.
- 10
Heat 2 tablespoons oil in a small skillet. Briefly dip each corn tortilla in the hot oil for about 3-5 seconds per side to soften (this prevents cracking when rolling). Transfer to paper towels to drain excess oil.
- 11
Spread 1/3 cup of salsa verde on the bottom of a 9x13 baking dish.
- 12
Fill each tortilla with about 1/3 cup of the bean mixture, roll up, and place seam-side down in the baking dish.
- 13
Pour the remaining salsa verde over the enchiladas and sprinkle with 1 cup dairy-free cheese shreds.
- 14
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is melted and edges are slightly crispy.
- 15
While enchiladas bake, dice the avocado and slice the green onions.
- 16
Serve enchiladas topped with diced avocado, sliced green onions, and a squeeze of the remaining lime half.
Nutrition Information (per serving)
520
18g
65g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!