Salsa verde recipe from Bon Appetit.
I’ve given an example of a possible vegetable mix for the filling, but it’s easiest to just use whatever you have. Some possibilities include sweet potatoes, carrots, mushrooms, broccoli, spinach, etc! Just keep in mind that the vegetables you use may have different cooking times, so plan accordingly.
FOR THE SALSA VERDE
1 Tbsp vegetable oil
½ white onion, coarsely chopped
4 garlic cloves, crushed
3 small serrano chiles, halved lengthwise, seeds removed if desired
12 oz tomatillos (6–7), husks removed, rinsed, halved
1 cup cilantro leaves with tender stems
FOR THE FILLING
- 1/2 block of tofu, pressed, drained, frozen, thawed, and crumbled (can also use a whole block and 1 less can of beans or about 1 cup less vegetables)
- Adobo or seasoning blend of choice
- 2 cans black beans, rinsed and drained
- 1/2 cup olive oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- 1 small jalapeño, minced
- 4 dried bay leaves
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 4 – 5 cups fresh or frozen vegetables of choice (such as 2 cups sliced bell peppers, 1 cup sliced green beans, 1/2 cup diced roasted poblano peppers, 1/2 cup roasted corn kernels)
- 1/2 cup pickled jalapeños, sliced
- 1/2 tsp salt + more to taste
- juice of 2 limes (about 1/4 cup)
- 1/3 cup sour cream
- 8 8-inch whole wheat tortillas
- 2 Tbsp pepitas
- 3-4 oz monterey jack cheese, shredded
- optional: chopped cilantro, extra sour cream, and lime wedges
- MAKE THE SALSA VERDE. Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1½ cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
- MAKE THE ENCHILADA FILLING. Heat about 1 Tbsp olive oil in a large skillet over medium-high heat. Add the tofu crumbles and Adobo seasoning to taste. Leave undisturbed until golden brown, then shake the pan to allow more browning. Repeat until tofu crumbles are crispy, 10-30 minutes. When finished, place in a large bowl with the black beans.
- Meanwhile, or after the tofu is ready, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the bay leaves, cumin, oregano, and chili powder, and any firm, raw vegetables that you might be using (such as carrots, potatoes, etc.). Cook, stirring occasionally, about 10 minutes or until vegetables are nearly done.
- Add softer vegetables, like green beans, peppers, and corn, as well as the pickled jalapeños, and increase heat to high. Cook, stirring often, until mixture appears dry, about 5 minutes. Remove bay leaves and season with salt and lime juice. Combine vegetable mixture with the tofu and beans, and mix in the sour cream.
- ASSEMBLE THE ENCHILADAS. Preheat the oven to 400F. Spread about 1/2 cup of salsa verde across the bottom of a 9×13 baking dish. For each enchilada, heat both sides of a tortilla over an open flame until starting to char. Place 1/2 cup of filling in the middle of the tortilla and roll up, then place in the baking dish. Once 8 enchiladas have been placed in the dish, top with cheese and the remaining salsa verde, leaving the tips of the enchiladas bare. Sprinkle pepitas over the top.
- Bake, uncovered, for 20 minutes on the middle rack, then move the tray to the top rack and continue to bake until the top is starting to brown, 3-6 minutes.
- Remove the enchiladas from the oven and allow to cool for 10 minutes. Top with extra sour cream and cilantro, and serve with lime wedges.