Vegan Roasted Tomatillo Enchiladas Recipes
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.
Provided by Dora Stone
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 719 kcal, Carbohydrate 105 g, Protein 24 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Sodium 1919 mg, Fiber 14 g, Sugar 22 g, UnsaturatedFat 16 g, ServingSize 1 serving
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