After lots of futzing with flavors, I have finally perfected this enchilada recipe and she is ready for her world debut! Flavorful homemade tomatillo sauce pairs perfectly with the spicy bean filling. It’s almost impossible not to go back for seconds.
The key to keeping the tortillas from getting too soggy is to reserve some of the tomatillo sauce topping as a finishing element that you pour over after cooking. This ensures that the tortillas firm up in the oven without drying out.
If you’re really looking to kick it up a notch, serve these enchiladas with a side of my favorite spicy cauliflower dish: Chili and Lime Roasted Cauliflower.
Tomatillo and Black Bean Enchiladas
- Food processor
- 8 corn tortillas
- 1 tbsp olive oil
- 1 white onion, diced
- 4 oz mushrooms, chopped
- 4 garlic cloves, minced
- 3 large tomatillos, husked and cut into large pieces
- 1 jalapeno, cut into slices
- 1½ c veg stock
- 2 tsp cumin
- 1 tsp ancho pepper
- salt and pepper to taste
- ½ c fire roasted diced tomatoes from can (mostly tomato with little juice)
- 1 15 oz can black beans, rinsed
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- ½ tsp tajin
- shredded cheese
- greek yogurt of sour cream
- sprinkling of red pepper flakes
- Preheat oven to 375.
- Heat the olive oil over medium heat in a large skillet. After warmed through, add onion, mushroom and garlic. Sauté until onions begin to soften, about 5 minutes, stirring as needed.
- Add the remaining tomatillo sauce ingredients and stir to combine. Bring to a rolling simmer and cook for 10 minutes.
- Transfer the tomatillo mixture to a food processor, and process until smooth. Set aside.
- Combine all filling ingredients in a medium bowl and stir well.
Assemble the enchiladas
- Pour ½ cup of the tomatillo mixure in the bottom of a baking dish and spread evenly.
- Spoon 2-3 tbsp of the filling onto a tortilla and roll it up. Place the tortilla seam side down in the prepared baking dish. Assemble remaining encheladas and place in baking dish.
- Once finished, spoon about ⅔ – 1 cup of the tomatilla mixture on top and spread evenly over all enchiladas. You will have about 1½ cups of tomatillo mixture remaining. Save this and set aside.
- Cook for 25-30 minutes. If you like a crispier top, turn the broiler on high for the last two minutes of cooking
- Remove from oven and spoon desired amount of remaining tomatillo sauce over the enchiladas. Serve with your choice of toppings and enjoy!
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