Vegetable Enchiladas with Tomatillo Sauce

Source: Modified from a recipe at Vegetarian Times

Serving size: 2 enchiladas

Servings per recipe: 6

Vegetarian enchiladas filled with butternut squash, peppers, and pinto beans are a hearty lunch or dinner option for any weekday! Tomatillo sauce adds a rich and tangy flavor to this classic dish.

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Ingredients

Tomatillo Sauce

1 ½ pounds tomatillos, husks removed
2 jalapeño peppers, stemmed, seeded
1 cup chopped cilantro or parsley
2/3 cup low-sodium vegetable broth
½ medium white onion, chopped (about 1/3 cup)

Enchiladas

1 small butternut squash (about 1 ½ pounds), peeled, seeded and diced
2 medium green bell peppers, halved and cut into wedges
1 15 ounces can pinto beans, drained and rinsed
1 ½ medium white onions, cut into wedges
1 ½ tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon salt
4 cloves garlic, minced (about 1 ½ tablespoons)
12 6-inch corn tortillas
1 cup shredded Monterey Jack cheese

Materials

Cutting board and sharp knife, measuring cups and spoons, pot, blender, baking sheets (x2), small skillet pan

Instructions

Tomatillo Sauce:

  1. Add tomatillos to a pot and cover with water. Bring to a boil and cook for 3 to 4 minutes, or until soft (like a ripe plum). Drain and set aside.
  2. Purée jalapeños a blender. Add tomatillos, cilantro or parsley, broth, onion, and salt, and process until smooth. Set aside.

Enchiladas:

  1. Preheat oven to 400 degrees F. Coat two baking sheets and 9x13-inch baking dish with nonstick spray.
  2. Divide up squash, peppers, onion, oil, cumin, coriander and salt between two large baking sheets. Toss ingredients together.
  3. Bake for 50 minutes, stirring occasionally, or until browned. Stir in garlic and set trays aside.
  4. Reduce oven temperature to 350 degrees F.
  5. Warm up tortillas one by one in a small skillet over medium heat. Spoon 1/2 cup vegetables down center of each tortilla. Top with 1 tablespoon of cheese. Roll and set seam side down in baking dish.
  6. Pour 2 cups of sauce over the enchiladas. Bake for 15 minutes and remove from oven. Sprinkle with remaining cheese; bake for an additional 10 minutes.
  7. Warm up the remaining sauce in a pot over low heat (about 2-3 minutes).
  8. Place two enchiladas on each plate and drizzle with warm tomatillo sauce. Enjoy!

Notes

Prepare ahead and freeze in individual portions for weekly lunches.

For added flavor, try broiling your tomatillos in the oven or roasting on the stovetop!


More About Tomatillos

How to Select

Look for dry, hard tomatillos with tightly fitting husks that are dry and free of mold.

How to Store

Refrigerate tomatillos in a plastic bag with some air holes or in an open container in the crisper drawer for 2-3 weeks. Freeze: Slice or keep whole, pack in containers and freeze.

How to Prepare

Remove outer skin. Rinse in cold water. Roast, grill, bake, sauté, or stir-fry. Chop into small pieces and add raw to Mexican sauces. Blanch and add to salads. Cook with other vegetables or meat in Mexican dishes.