Enchiladas Verdes with Roasted Cauliflower & Pinto Beans
These Enchiladas Verdes have a zesty homemade green tomatillo sauce and a flavorful vegetarian filling of roasted cauliflower and creamy pinto beans. Topped with gooey, melty cheese and fresh garnishes, they're a delicious, family friendly dinner!
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
Make the sauce ahead of time to streamline dinner prep. It will keep well in an airtight container in the refrigerator for up to 4 days.
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.
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.