These vegan enchiladas feature fresh corn tortillas wrapped around creamy refried bayo beans and melty cheese. They’re smothered in tangy green salsa and topped with garnishes like crumbly cotija cheese, Mexican crema, and fresh cilantro.


If your tomatillos still have the husk on them, remove those and give them a good rinse. Stem and seed the chiles, then simmer the tomatillos, chiles, onions, and garlic in a large pot until they soften.


Roughly chop the cilantro and add it along with the vegetable broth and lime juice to a food processor or blender. Once the tomatillos, onions, chiles, and garlic are cooked, drain and blend everything until smooth. Heat some oil in a saucepan over medium-high. Slowly pour the salsa in and simmer it for about 15 minutes to deepen the flavors.


Fry each tortilla in a pan of hot oil for a few seconds. The tortillas shouldn't be too crispy since you still want to be able to roll them. Once they’re all fried, fill and roll your enchiladas for that perfect blend of crispy and creamy. You can also bake them in a casserole dish for a few minutes at this point to better melt the cheese. Once they’re ready, top them with your favorite garnishes before serving. Happy eating!


Find full recipe measurements, tips, variations, and more at the link down below!