Vegan Cheese Enchiladas with Salsa Verde
Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans (Frijoles Borrachos) and a big salad. Photos by Hannah Kaminsky.
- 12 corn tortillas
- 2 cups or so sautéed chopped mushrooms, green and/or red bell pepper, yellow summer squash, or a combination
- 2 cups grated vegan cheese
- Salsa Verde (homemade or store-bought)
- Shredded lettuce
- Chopped tomatoes
- Black olives
- Preheat the oven to 400º F.
- Briefly heat each tortilla on a medium-hot dry skillet until softened. If the tortillas seem inflexible, sprinkle each with a few drops of water before heating.
- Spoon a small amount of the sautéed vegetables down the center of each tortilla, followed by a light sprinkling of the cheese. Roll them up and place them seam side down in a lightly oiled large shallow baking pan. Repeat with the remaining tortillas. Spoon the sauce evenly over them and top with any remaining grated cheese.
- Bake for 10 to 12 minutes, or until the cheese is bubbly.
- Arrange 2 or 3 enchiladas on each plate and garnish with the lettuce, tomatoes, and olives. Serve at once.
- For lots more Southwestern-style recipes, go to A Southwestern Supper.