Vegan Roasted Tomatillo Enchiladas

The tortillas are filled with sautéed onions, garlic, poblano peppers, corn, and pinto beans. Then they are bathed in a savory roasted tomatillo sauce and drizzled in a smooth almond crema.

Course Main Course

Cuisine Mexican

Cook Time 35

Total Time 35

Servings servings

Calories 719kcal

Author Dora Stone

Ingredients

Filling

1 tbsp. Vegetable oil optional
½ Onion thinly sliced
2 cloves Garlic minced
1 cup Corn kernels
¼ cup Vegetable stock
2 Poblano peppers roasted, peeled, cut into strips
1 cup Pinto beans canned

Almond Crema

½ cup Almonds raw
¼ cup Soy milk unsweetened
1 clove Garlic
1 tsp. Lemon juice

Garnish

12 tortillas
3 cups Tomatillo salsa (see note)
½ Onion sliced into paper thin rings
1 tbsp. Cilantro chopped

Instructions

Preheat oven to 350F.
To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 - 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
Garnish with onion slices and chopped cilantro.

Notes

To make this a quick weeknight dinner you can buy the sauce already made and skip the roasting and peeling of the poblano peppers. You can find a recipe for a tomatillo salsa here.

Nutrition