Vegan Enchilada Verde
Vegan Enchilada Verde is a flavorful recipe. Furthermore, it is made with green beans and corn cheese. In addition, the recipe is plant-based and free from gluten.
You may grill in your oven or over your barbecue if you don’t have a gas burner. (To save time, one may also just chop them and cook them in a tablespoon of oil before they get tender.)
Once they get black, cover them with aluminum foil and let them simmer for a further thirty seconds. Using your fingertips, rub the outermost layer of skin off before you rinse underneath the chilled water.
Vegan Enchilada Verde
Ingredients:
Onion: 1 cup.
Cumin: 1 tsp.
Olive oil: 1 tbsp.
Cilantro: 1/4 cup.
Grilled chicken: 2 cups.
Garlic clove: 4.
Pablano: 3
Corn: 1
Cilantro: 1/4 cup.
Pepper: 1 tsp.
Green enchilada sauce:
Water.
Coriander: 2 tsp.
Lime juice: 1 tsp.
Jalapeno: 1/2
White onion: 1 cup.
Sugar: 1 tsp.
Salt.
Sour cream: 1/2 cup.
Tomatillos: 1 pound.
Instructions:
Toast the three jalapeno chiles in the heated oven or sear them on each side over a gas flame.
After it’s suitably char or tender, put it in a bag made from paper or aluminum and heat it for a few minutes to make it soft.
Prepare the ingredient list.
Add the diced onion to a large skillet that is warm with a teaspoon of oil.
After stirring when the vegetables are soft, reduce the heat to moderate and stir with the cinnamon.
For two minutes at a time, sauté before aromatic. Add the maize, reduce the heat to the substrate, and simmer for another five minutes.
When the food is heated, add the chopped chicken or black beans, season with herbs and condiments, and simmer.
Switch away the heat.
After removing the jalapeno chiles from the foil, wash them under warm water using your fingertips to remove the burnt skin. Take off the seeds from the bulb and stem.
A quarter of the diced chilies should be added to the pie filling; the remaining half should be saved for the spinach tortilla sauce.
After adding the fresh cilantro to the filling, reserve.
Warm the microwave to 350°F.
Create a dip for green enchiladas. The remainder of roasted poblano, raw tomatillos, onion, garlic, jalapeño, water, coriander, lime juice, and salt can be added to a blender. Yes, this place serves raw tomatillos.
Grind till clean.
Place into a medium-sized saucepan and place it on the flame. Cook for five to six minutes.
Turn the heat off and add the diced cilantro. Stir into the contents of a quarter cup that has the green vinegar.
Pour just enough Verde sauce into a large nine-by-13 casserole to barely cover the bottom.
Arrange two to three tablespoons of cheese in the heart of an open tortilla. Place approximately half a cup of filler on top. Place the seam facing up in the baking pan directly over the tomato sauce and roll snugly.
Garnish with cuttings of fresh cilantro, spicy dressing, and a scoop of sour cream to finish.
Nutritional facts:
Saturated fat: 5.4 g.
Calories: 333 kcal.
Sugar: 6.5 kcal.
Sodium: 577.7 mg.
Fiber: 4.3 g.
Carbohydrates: 25.8
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Vegan Enchilada Verde: A Flavorful Plant-Based Delight
Vegan Enchilada Verde is a fresh, zesty twist on traditional Mexican enchiladas, packed with vibrant flavors from green tomatillos, roasted poblano peppers, and cilantro. This dish is entirely plant-based, gluten-free, and features the delightful combination of grilled vegetables, corn, and a variety of aromatic herbs and spices. Perfect for weeknight dinners or a weekend gathering, this vegan enchilada recipe provides a savory, satisfying meal that everyone can enjoy.
By using plant-based ingredients like corn and green beans, as well as dairy-free cheese, this dish is a great way to enjoy the rich flavors of enchiladas without compromising your dietary preferences. Whether you’re vegan, gluten-free, or simply looking for a healthier version of your favorite Mexican food, these enchiladas are the ideal choice.
This recipe also allows for flexibility—whether you’re grilling the vegetables over an open flame for that smoky char or quickly sautéing them for a more efficient cooking process, you’ll still get the same rich, flavorful result. Follow the detailed steps below to create this delicious dish, and enjoy the comforting taste of enchiladas in a healthier, plant-based form!
Key Ingredients for Vegan Enchilada Verde
To make Vegan Enchilada Verde, you’ll need the following ingredients:
For the Filling:
- 1 cup onion, finely diced
- 1 tsp cumin (ground)
- 1 tbsp olive oil
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 2 cups grilled chicken or black beans (choose plant-based chicken or beans for a vegan version)
- 4 cloves garlic, minced
- 3 poblano peppers, roasted
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp black pepper
- 1 cup green enchilada sauce (store-bought or homemade)
- 1/4 cup sour cream (use a plant-based alternative for vegan)
- 1 tsp lime juice
For the Green Enchilada Sauce:
- 1 lb tomatillos, husked and rinsed
- 1/2 jalapeno pepper, seeds removed (optional, for spice)
- 1/2 white onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tsp ground coriander
- 1 tsp salt
- 1 cup water
- 1 tsp sugar (optional, to balance acidity)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
How to Prepare Vegan Enchilada Verde
Step 1: Roasting the Poblano Peppers
Start by roasting the poblano peppers to bring out their smoky, earthy flavor. To do this, place the peppers on a grill or under a broiler. If using a gas stove, you can directly char the peppers over the flame for about 1-2 minutes on each side, until they are blackened and blistered. If you do not have a gas burner, you can grill them in your oven.
Once the peppers are charred, remove them from the heat and place them in a paper bag or wrap them in aluminum foil. Let them sit for a few minutes to steam and soften. This will make it easier to peel off the charred skin. After a few minutes, use your fingers to gently rub off the blackened skin under cold water. Slice the peppers open, remove the seeds, and chop the flesh into small pieces.
Step 2: Preparing the Filling
While the poblano peppers are cooling, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the cumin, black pepper, and corn, and continue to cook for another 5 minutes, stirring occasionally.
If you are using grilled chicken, add it to the skillet now. Alternatively, for a fully vegan version, add black beans instead of chicken. Continue to cook for an additional 5-7 minutes until everything is heated through. Stir in 1/4 cup of chopped fresh cilantro, then remove from heat. Set the mixture aside to cool slightly while you prepare the sauce.
Step 3: Making the Green Enchilada Sauce
In a blender or food processor, combine the roasted tomatillos, half of the roasted poblano peppers, chopped onion, garlic cloves, coriander, jalapeno (if using), lime juice, and water. Blend until smooth. Taste the sauce and adjust seasoning with salt and a bit of sugar to balance out the acidity of the tomatillos.
Pour the green sauce into a medium-sized saucepan and bring to a simmer over medium heat. Let the sauce cook for 5-6 minutes, allowing the flavors to meld together. Once done, stir in the remaining chopped cilantro and remove the saucepan from the heat.
Step 4: Assembling the Enchiladas
Preheat your oven to 350°F (175°C). To assemble the enchiladas, spread a thin layer of the green enchilada sauce in the bottom of a 9×13-inch baking dish.
Take a tortilla (corn tortillas work well here) and place it flat on a clean surface. Spoon 2-3 tablespoons of your prepared filling in the center of the tortilla. Roll it up tightly, folding in the sides to contain the filling. Place the rolled enchilada seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling. Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top, making sure to cover each enchilada. Sprinkle with your favorite dairy-free cheese or vegan cheese blend.
Step 5: Baking the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the enchiladas are heated through. For an extra golden, crispy top, remove the foil during the last 5 minutes of baking.
Step 6: Serving
Once baked, remove the enchiladas from the oven and allow them to cool for a few minutes. Serve with a dollop of plant-based sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. For an extra touch, you can add a side of guacamole or fresh salsa.
Tips for Success:
- Tortilla Tip: To prevent the tortillas from breaking while rolling, lightly warm them in the microwave or on a hot pan for a few seconds before filling them. This makes them more pliable and easier to work with.
- Flavor Boost: If you love spice, feel free to add extra jalapeno to the sauce or sprinkle some chili flakes on top of the enchiladas before baking.
- Roast Vegetables for Extra Flavor: Roasting vegetables like the tomatillos and poblano peppers enhances their flavor and adds a smoky depth to the dish.
- Substitute Beans for Protein: If you prefer not to use grilled chicken, black beans or other legumes like pinto or kidney beans make a great substitute. They provide ample protein and a satisfying texture.
- Make-ahead Option: These enchiladas can be prepared a day in advance and stored in the fridge. Simply assemble the dish, cover it tightly, and refrigerate until ready to bake. When you’re ready to cook, bake it as directed.
Nutritional Information (Per Serving)
Serving Size: 1 enchilada (based on 8 servings)
- Calories: 333 kcal
- Total Fat: 5.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 25.8 g
- Fiber: 4.3 g
- Sugars: 6.5 g
- Protein: 9.5 g
- Sodium: 577.7 mg
- Cholesterol: 0 mg
- Potassium: 396 mg
- Calcium: 120 mg
- Iron: 2.5 mg
Health Benefits:
- High in Fiber: The use of beans, corn, and tomatillos adds a significant amount of dietary fiber, which is great for digestion and keeping you full.
- Rich in Antioxidants: Tomatillos, poblano peppers, and cilantro are packed with antioxidants, vitamins, and minerals, contributing to your overall health.
- Gluten-Free & Vegan: This recipe is naturally gluten-free and vegan, making it suitable for a wide variety of dietary needs, including those avoiding gluten or animal products.