There are few things more satisfying than a bubbling hot pan of enchiladas, and these Enchiladas Verdes are hands down one of my favorite dinners to make. They’re vibrant, comforting, and absolutely bursting with bright, zesty flavor. Whenever I spot enchiladas verdes on a restaurant menu, I’m tempted to order them, but the truth is, the homemade version is so much better; and surprisingly simple to pull off in your own kitchen.
The Star of the Show: Homemade Green Enchilada Sauce
The real star of this show is the from scratch green enchilada sauce. It starts with fresh tomatillos, onion, and fiery jalapeños that are roasted until they’re soft, “bursty,” and slightly charred in spots. This simple step adds an incredible depth of flavor that you just can’t get from a jar. Blending those roasted veggies with raw garlic and fresh cilantro creates a sauce that’s tangy, a little spicy, and wonderfully fresh. It’s so good you might be tempted to eat it with a spoon!
A Veggie Loaded Filling That Doesn’t Miss the Meat
Instead of the traditional shredded chicken, I fill these enchiladas with a hearty combination of roasted cauliflower and creamy, seasoned pinto beans. The cauliflower florets are roasted on a sheet pan alongside a few extra jalapeños until beautifully browned and caramelized, which brings out their subtle nuttiness. While that’s in the oven, I quickly mash the pinto beans with cumin, oregano, and grated garlic to create a creamy, flavorful base that acts almost like a refried bean layer. It adds plant based protein and a lovely texture that perfectly complements the tender roasted veggies. This is a vegetarian meal that feels completely indulgent and satisfying; my whole family devours it, and honestly, no one misses the meat.
Assembly is a Joyful Ritual
Once all your components are ready, assembling the enchiladas is a breeze. A thin layer of that vibrant green sauce goes on the bottom of a baking dish to prevent sticking. Then comes the slightly therapeutic task of filling and rolling the tortillas. A quick pro tip: corn tortillas, or a corn/flour blend like I use, have the best flavor, but they can crack easily if not warmed. Simply wrap them in a damp paper towel and microwave them for about 30 seconds to make them beautifully pliable and easy to roll. Spoon some of the seasoned beans and the roasted cauliflower jalapeño mixture into each tortilla, roll it up snugly, and place it seam side down in the dish. Instead of completely drowning the rolled tortillas, I like to pour the remaining sauce down the center, leaving the edges of the tortillas exposed. This way, they get those crave worthy crispy, golden edges that provide the perfect textural contrast to the soft, saucy interior.
The Grand Finale: Bubbly, Golden, and Fully Loaded
A generous blanket of shredded Mexican blend cheese goes over the top, and then the pan goes into the oven until the cheese is melted, bubbly, and just starting to turn golden in spots. The real fun begins once the enchiladas are out of the oven. Pile them high with all your favorite toppings! I’m a firm believer that half the enjoyment is in the garnishes. For me, that’s slices of creamy avocado, paper thin radish rounds for a peppery crunch, a sprinkling of salty Cotija cheese, and a flurry of fresh cilantro leaves. A dollop of sour cream or Mexican crema is the perfect cool, tangy finish. These enchiladas are phenomenal for a weeknight dinner, but they’re also impressive enough to serve to company. You can even make the sauce ahead of time to streamline the cooking process. Leftovers hold up wonderfully too, making for a lunch you’ll be genuinely excited about. I hope these zesty, veggie packed enchiladas become a new staple in your home!
Enchiladas Verdes with Roasted Cauliflower & Pinto Beans
Ingredients
Green Enchilada Sauce:
- 1 pound tomatillos about 7 to 8 medium, husked and rinsed
- ½ medium white onion sliced into wedges
- 2 jalapeño peppers stemmed and halved lengthwise, divided
- 1 garlic clove
- 1½ teaspoons avocado oil plus more for drizzling
- ½ teaspoon sea salt plus more for sprinkling
- ⅛ teaspoon onion powder
- ¼ cup fresh cilantro
For the Enchiladas:
- 4 heaping cups small cauliflower florets
- 2 jalapeño peppers stemmed and halved lengthwise
- 1½ cups cooked pinto beans drained and rinsed
- 1½ teaspoons avocado oil plus more for drizzling
- 1 garlic clove grated
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon sea salt plus more for sprinkling
- Freshly ground black pepper to taste
For Assembly & Topping:
- 8 tortillas a corn/flour blend works well
- 2 cups grated Mexican cheese blend
- Sliced avocado for serving
- Thinly sliced radishes for serving
- Crumbled Cotija cheese for serving
- Fresh cilantro leaves for serving
- Sour cream for serving
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Make the green enchilada sauce: On one baking sheet, place the tomatillos, onion wedges, and 1 of the jalapeños (halved). Drizzle with avocado oil and sprinkle with salt. Use your hands to toss and coat everything evenly. Roast for 25 to 35 minutes, or until the tomatillos are soft and bursting.
- Meanwhile, roast the enchilada filling: On the second baking sheet, place the cauliflower florets and the remaining 2 jalapeño peppers (halved). Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread into an even layer. Roast for 25 to 30 minutes, or until the cauliflower is tender and browned. When the jalapeños are cool enough to handle, roughly chop them.
- Blend the sauce: Transfer the roasted tomatillos, onion, and jalapeño to a blender. Add the remaining raw jalapeño, the garlic clove, 1½ teaspoons avocado oil, ½ teaspoon salt, and onion powder. Blend until smooth. Add the cilantro and blend again just to combine. Set aside.
- Prepare the bean filling: In a large bowl, combine the pinto beans, 1½ teaspoons avocado oil, grated garlic, cumin, oregano, ½ teaspoon salt, and several grinds of black pepper. Use a fork or potato masher to lightly mash the mixture together, keeping it somewhat chunky.
- Assemble the enchiladas: Reduce the oven temperature to 400°F. Lightly brush a 9x13 inch baking dish with avocado oil. Spread ½ cup of the enchilada sauce evenly across the bottom of the dish.
- To fill the tortillas, spoon a portion of the mashed beans down the center of a tortilla, then top with some roasted cauliflower and chopped roasted jalapeños. Roll the tortilla closed snugly and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining sauce down the center of the enchiladas, leaving the very edges of the tortillas exposed if you like crispier edges. Sprinkle the shredded Mexican cheese blend evenly over the top.
- Bake, uncovered, for 20 minutes, or until the cheese is fully melted, bubbly, and the edges of the tortillas are golden and crisp.
- Remove from the oven and let cool slightly. Top generously with sliced avocado, radish slices, crumbled Cotija cheese, fresh cilantro, and a dollop of sour cream before serving.
Notes
Warm the tortillas before rolling to prevent cracking. Wrap them in a clean, damp kitchen towel and microwave for 30 seconds to make them more pliable.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a 350°F oven, covered, until warmed through.
To freeze, assemble the enchiladas completely but do not bake. Cover tightly and freeze. Thaw overnight in the refrigerator before baking as directed. Alternatively, you can freeze baked enchiladas for up to 3 months.
