Alright guys. I've done a couple of Enchilada recipes for you before, but never a green sauce enchilada! Vegetarian Enchiladas Verdes smothered in cheese? I think so.
Total tangent but I forgot to tell you in Wednesday's Autumn Apple Blackberry Pie post, but I found THE dress!!! My wedding dress that is. Can't say much but I will tell you, it was totally not what I thought I wanted. Who knew right?? I feel like it's finally happening now :-D. We've been engaged since June but hadn't done much till this past week: venue, caterer, DRESS all figured out in 2 days. Things are rolling and I could not be more excited!
SO tangent aside, these Vegetarian Enchiladas Verdes. I used the same homemade Mexican spice blend as the Red Chicken Enchiladas recipe I did during the spring to add some of that great flavor to the beans and corn veggie filling.
Once again, make sure to pour some enchilada sauce on the bottom of the pan before placing the enchiladas, dunk the tortillas in the sauce, and then topping the enchiladas with MORE sauce. No one likes a dry enchilada. Gross.
Vegetarian Enchiladas Verdes
- Total Time: 30 mins
- Yield: 4-6 1x
Ingredients
For the Enchiladas
- 1 ½ cups green enchilada sauce
- 30 ounces canned black beans, rinsed and drained
- 1 ½ cups sweet yellow corn kernels, cooked
- 2 cups cheddar and monterey jack cheeses, shredded
- 12 6-inch corn tortillas
- Cilantro leaves, thinly sliced chives, cotija cheese crumbles and radish slices for garnish
For the Homemade Mexican Spice Blend
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- ½ teaspoon Mexican oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Get Recipe Ingredients
Instructions
- Preheat oven to 350˚F. Grease a 9X13 baking dish.
- In a small bowl, combine all ingredients for Mexican spice blend. Set aside.
- In a medium mixing bowl, combine black beans, corn, 1 cup of the shredded cheeses and the Mexican spice blend. Stir until completely combined.
- Spread ½ cup of the green enchilada sauce on the bottom of the baking dish. Pour about ½ cup into a shallow bowl.
- Warm the corn tortillas on the stove or in the microwave (30 seconds).
- Assemble the enchiladas: Dip tortillas into the sauce in the shallow bowl and shake gently to remove excess. Spoon about ¼ cup of the black bean and corn mixture onto each tortilla. Gently roll up each tortilla and place in the baking dish. Top with remaining enchilada sauce and cheese.
- Cook for 15 minutes, until cheese has melted and sauce is slightly bubbling around the edges.
- Garnish with cilantro leaves, chives, cotija cheese crumbles, and radish slices if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
Donald Horstman says
Incredible but next time I make this I'm going to use a little more filo. I'm going to make the black bean enchilada recipe next with green sauce.
Dan says
Mmmmmmhhhmm, I concur with the chef. I was expecting meat, but this dish stands alone without it.
-From the true carnivore
Sally says
Help!!! My daughter is a vegetarian and she won't eat most cheeses cause it has rennet in it. Only cheese she will eat it fresh Mozzarella, how did u get vegetarian Cheeses!?
Aberdeen says
Hi Sally! For the most part I use Tillamook cheeses, and almost all of their cheeses use vegetarian rennet. You can check out which ones specifically do on their FAQ section at tillamook.com (their vintage cheeses used to use regular rennet but they have since transitioned into only vegetarian rennet). Hope that helps!
Kim says
Sally, most of the Market Pantry brand cheese at Target is vegetarian.