Spicy Vegan Enchiladas Verde
Servings: 4
These spicy vegan enchiladas don't need cheese or meat to pack a flavor punch!
Print Recipe
Ingredients
Salsa Verde
- 1 lb tomatillos, husk removed
- 1 medium white onion, roughly chopped in large pieces
- 3 cloves garlic
- 3 serranos peppers You can use fewer if you want a less spicy salsa
- 2 tbs canola oil (divided)
- 2 cups vegetable stock or broth
- 1/2 cup coconut cream You can sub another non-dairy milk of your choice or leave this out entirely for a thinner sauce
Enchilada Filling
- 2 medium yams or sweet potatoes, peeled and diced very finely
- 1 large red onion, diced
- 2 cups cremini mushrooms, cleaned and sliced
- 1 can black beans
Assembly and Garnish
- 12 medium tortillas Use your favorite - corn, flour and whole wheat are all fine
- 1 bunch cilantro
- 1 bunch green onions optional
- 1 avocado optional
- 1 lime optional
Instructions
- Set your oven to broil. While the oven is heating up, line a large baking sheet with foil. Place the tomatillos, onion, garlic and serranos and roast for 10 minutes, using tongs to flip the vegetables over halfway through cooking. They should start to darken. Remove from oven and set the temperature to 400 degrees.
- Let the vegetables cool slightly, and while still warm, and all of them to a blender and process until smooth. If your blender is struggling to puree the vegetables, add 1/2 cup of the veggie stock.
- Pour 1 tbs of the canola oil into a stovepot set over medium heat. Let it heat up then add the contents of the blender. Let the pureed vegetables cook for 2-3 minutes, then reduce the heat, add the vegetable stock and coconut cream or non-dairy milk if using. Let the sauce simmer for 20-30 minutes over a low heat.
- While the sauce is simmering, place the diced sweet potatoes, red onions and mushrooms in a large frying pan or wok with the remaining canola oil, season with salt and pepper, and saute until tender and soft. The onions should be translucent and the potatoes should be soft when pierced with a fork. Remove from the stove and set in a bowl for assembly.
- Drain and rinse the black beans, and roughly chop the cilantro. Set both aside for assembly. Finally, take your tortillas and brush each one with canola oil (or spray with a canola oil non-stick baking spray) and microwave between two paper towels for 20 seconds. This will prevent the tortillas from breaking when you roll them.
- Assemble your enchiladas in a 9x13" baking dish. First take 1/2 to 1 cup of your salsa verde and spread it over the bottom of the baking dish. Scoop about 2 tablespoons of the vegetables, a heaping tablespoon of black beans and a generous pinch of cilantro in each tortilla and roll it tightly. Place the tortillas in a row with the seam of the roll up down on the pan. Once you have wrapped all 12 enchiladas, pour the remaining sauce over the top. Try to cover all exposed tortillas otherwise they will burn. Sprinkle about half of the remaining cilantro over the top.
- Place the baking dish in the oven and cook at 400 degrees for 15 minutes, or until the sauce is bubbling and the top is just starting to brown. Remove from oven and garnish with remaining cilantro, chopped green onions, avocado and a lime wedge. Serve immediately.
