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.
Vegan Cheese Enchiladas with Salsa Verde
Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment.Print Pin Rate Email
Servings: 4 to 6
- 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.
Calories: 360kcal | Carbohydrates: 50g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 598mg | Potassium: 298mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- For lots more Southwestern-style recipes, go to A Southwestern Supper.
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