After one bite of these guilt-free enchiladas, you'll be saying farewell to Taco Tuesday. Marcela Valladolid's spicy bites are vegetarian, but they still have a healthy dose of protein and fiber thanks to the pinto beans, making them a perfect dish for your meat-free friends. If you're struggling to husk the tomatillos, dunk them into a pot of boiling water for 10 to 15 seconds, then scoop them out with a slotted spoon and peel the skin in a cinch.
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- 9 tomatillos, husked and rinsed
- 1 white onion, cut in half for sauce, slice remaining half for garnish
- 1 serrano chile
- 1 jalapeño pepper
- 2 garlic cloves
- 1/4 bunch of fresh cilantro
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 (15 1/2 oz) cans pinto beans, drained and rinsed
- 1/3 cup vegetable broth
- 2 tsp garlic powder
- 1 cup shredded Oaxaca or mozzarella cheese
- olive oil, for brushing tortillas
- 12 corn tortillas
- avocado slices, for garnish
- cilantro leaves, for garnish
1. Preheat the oven to 350°F.
2. Put the tomatillos, half of the onion, chile, and jalapeño in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions, and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
3. In a medium heavy saucepan, add pinto beans, garlic powder, and vegetable broth. Bring to a boil. Using a round masher, mash beans until smooth. Add 1/2 cup of cheese to beans and allow for it to melt. Season with salt and pepper to taste. Set beans aside.
4. On a large baking sheet, place the tortillas and lightly brush with olive oil on both sides. Place in oven and warm for about 5 minutes.
5. Place the tortillas on a work surface. Divide bean mixture evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in one layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle with the remaining cheese.
6. Bake until the cheese is melted and starting to brown in spots, about 20-25 minutes. Garnish with avocado and onion slices. Serve immediately.