Best Vegan Enchiladas Verdes
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 cilantro.
Equipment
- Casserole dish
- Cast iron pan
- Blender
- Sauce pan
Ingredients
Filling
- 2 cups refried beans, heated
- ½ - 1 cup shredded vegan cheese
Tortillas
Enchilada Sauce
- 1 pound tomatillos
- 3 poblano peppers
- 2 jalapeños
- 2 cloves garlic
- ½ medium white onion
- ⅓ cup cilantro
- ⅓ cup vegetable broth
- ½ tablespoon lime juice
- Salt to taste
For frying
- 6-7 tablespoons neutral vegetable oil
For serving
- Mexican crema
- Vegan cotija cheese
- Vegan queso fresco
- Diced white onions
- Cilantro
- Shredded lettuce
Instructions
Sauce
- If your tomatillos still have the husk on them, remove those first and give them a good rinse. Stem and seed the chiles, then bring the tomatillos, chiles, onions, and garlic to boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes until the veggies are soft.
- In the meantime, 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 add them to your blender as well.
- Blend on medium-high until all ingredients are mixed together to your preference, about 1 minute (more time for a smoother consistency, and less for a chunkier texture).
- Heat 1 tablespoon of oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15-20 minutes.
Assembly
- Preheat the oven to 350°F and heat 5-6 tablespoons of oil in a pan over medium-high. Fry each tortilla for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them.
- Transfer the tortillas to a paper towel-lined plate to get rid of the excess oil. On a flat surface, add a scoop of refried beans and a handful of shredded cheese to the middle of your tortilla.
- Using your hands, tightly roll it and transfer it to a casserole dish. Continue this process with the rest of the tortillas.
Serving
- The enchiladas can be served at this point, but you can bake them for 5-10 minutes at 350°F to melt the shredded cheese inside.
- Serve the enchiladas while warm with crumbled queso fresco or cotija cheese, Mexican crema, fresh onions, cilantro, or shredded lettuce on top. Happy eating!
Video
Notes
- Tortilla quality: Always opt for homemade or fresh, high-quality tortillas.
- Sauce consistency: You don’t want the salsa to be too thick or thin. Adjust it with vegetable broth or water.
- Melty cheese: Ensure the vegan cheese you choose melts well for the best results.
- Avoid soggy enchiladas: Don't oversoak tortillas in sauce to prevent soggy tortillas.
- Prevent sticking: Add a bit of sauce at the bottom of the baking dish to prevent sticking if you’re baking the enchiladas at the end.
- Fry the tortillas: Don’t skip frying the tortillas. This ensures they don’t break while rolling and adds a layer of protection against turning soggy.
- Source fresh ingredients: It’s best to use fresh ingredients over frozen if possible, especially when it comes to the sauce.
- Bean texture: We like to keep our beans a bit chunky to add more texture, but it’s ultimately a personal preference.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 19.9g | Protein: 3.7g | Fat: 3.6g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 283.3mg | Potassium: 176.5mg | Fiber: 4.4g | Sugar: 3.1g | Vitamin A: 198.6IU | Vitamin C: 23.9mg | Calcium: 42.1mg | Iron: 1mg
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