Get ready to tantalize your taste buds with a mouthwatering Mexican-inspired dish that will make you forget all about traditional meat-based enchiladas! These Vegan Roasted Tomatillo Enchiladas are about to revolutionize your plant-based cooking game, bringing together incredible roasted flavors, creamy black beans, and a zesty tomatillo sauce that will have everyone at the table begging for seconds. Whether you're a committed vegan or just looking to add some exciting plant-based meals to your repertoire, this recipe is guaranteed to become your new favorite comfort food.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 10 tomatillos, husked and halved
- 1 onion, quartered
- 2 cloves garlic
- 1 can black beans, drained and rinsed
- 8 corn tortillas
- 1 teaspoon cumin
- Salt to taste
- 1 avocado, sliced for topping
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your enchiladas cook evenly and get a nice roasted flavor.
- Prepare the tomatillos by husking them and cutting them in half. Place the halved tomatillos, quartered onion, and whole garlic cloves on a baking sheet.
- Drizzle the vegetables with a little olive oil and sprinkle with salt. Toss them gently to coat. Spread them out in a single layer on the baking sheet.
- Roast the tomatillos, onion, and garlic in the preheated oven for about 20 minutes, or until they are soft and slightly charred. This will enhance their flavors.
- While the vegetables are roasting, prepare the black beans. In a medium bowl, combine the drained and rinsed black beans with cumin and a pinch of salt. Mash them lightly with a fork, leaving some whole for texture.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Transfer the roasted tomatillos, onion, and garlic to a blender or food processor. Blend until smooth, creating a sauce. Taste and adjust the seasoning with salt if necessary.
- In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side. This will make them pliable and easier to roll.
- To assemble the enchiladas, spread a thin layer of the tomatillo sauce on the bottom of a baking dish. Take a warmed tortilla, spoon some of the black bean mixture in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish.
- Repeat this process with the remaining tortillas and filling, placing each rolled tortilla side by side in the baking dish.
- Once all the enchiladas are in the baking dish, pour the remaining tomatillo sauce over the top, ensuring they are well covered.
- Bake the enchiladas in the oven for an additional 10 minutes, allowing the flavors to meld and the sauce to bubble.
- After baking, remove the enchiladas from the oven and let them cool for a few minutes. Serve them topped with sliced avocado and fresh cilantro for garnish.
- Enjoy your delicious Vegan Roasted Tomatillo Enchiladas!
Tips
- Choose firm, bright green tomatillos with tight, intact husks for the best flavor and texture.
- Don't skip roasting the vegetables - this step is crucial for developing deep, complex flavors.
- Warm tortillas briefly before rolling to prevent cracking and make them more pliable.
- For extra creaminess, consider adding a vegan cheese alternative or a cashew cream drizzle.
- If you prefer a spicier sauce, add a roasted jalapeño or serrano pepper to the tomatillo blend.
- Make sure to use fresh cilantro for garnish - it adds a bright, fresh finish to the dish.
- These enchiladas can be prepared ahead of time and stored in the refrigerator before baking, making them perfect for meal prep.
- Serve with a side of Mexican-style rice or a fresh salad to complete the meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
