Corn tortillas stuffed with beans and cheese, smothered in tangy green salsa
Veggie Enchiladas Verdes
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6
12 enchiladas
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Corn tortillas filled with black beans, sautéed peppers, and melted cheese, rolled and baked under a blanket of bright tomatillo salsa verde. A vibrant Mexican-inspired vegetarian dinner.
Cuisine: Mexican
Category: Main Course
Difficulty: Medium
Cost: $$
Dietary: Vegetarian
Quick Summary
45 min total time|6 servings|Medium difficulty
Corn tortillas filled with black beans, sautéed peppers, and melted cheese, rolled and baked under a blanket of bright tomatillo salsa verde. A vibrant Mexican-inspired vegetarian dinner.
MexicanVegetarian
Sarah Chen
(Updated )
Enchiladas verdes trade the usual red sauce for a bright, tangy tomatillo-based salsa verde that brings a completely different energy to the dish. The green sauce is slightly tart, herbaceous from cilantro, and gently spicy from serrano peppers — it makes these enchiladas taste remarkably fresh and light.
The filling is a satisfying combination of seasoned black beans, sautéed onions and peppers, and melted Monterey Jack cheese. Rolled in soft corn tortillas and baked until bubbly, these enchiladas are perfect for a crowd-pleasing weeknight dinner or a festive gathering.
Ingredients
- 12 corn tortillas
- 2 cans (15 oz each) black beans, drained
- 2 cups shredded Monterey Jack cheese
- 1 jar (16 oz) salsa verde or 6 roasted tomatillos blended
- 1 bell pepper, diced
- 1 medium onion, diced
- 1 teaspoon ground cumin
- Sour cream, cilantro, and lime for serving
Instructions
- 1
Preheat oven to 375°F. Heat a tablespoon of oil in a skillet and sauté diced onion and bell pepper for 5 minutes until softened.
- 2
Stir in black beans and cumin, cooking for 2 minutes. Lightly mash a portion of the beans for a creamier filling.
- 3
Warm corn tortillas briefly in a dry skillet or microwave until pliable. Fill each tortilla with bean mixture and a sprinkle of cheese, then roll tightly.
- 4
Spread a thin layer of salsa verde in the bottom of a 9x13 baking dish. Place rolled enchiladas seam-side down in a single layer.
- 5
Pour remaining salsa verde over the enchiladas and top with remaining shredded cheese.
- 6
Cover with foil and bake for 20 minutes. Remove foil and bake 5 more minutes until cheese is bubbly and golden.
- 7
Serve with dollops of sour cream, fresh cilantro, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Black beansPinto beans or refried beans
Both are traditional enchilada fillings.
Monterey JackOaxaca cheese or cheddar
Oaxaca is more authentic; cheddar adds sharper flavor.
Salsa verdeRed enchilada sauce
Creates enchiladas rojas — a completely different but equally delicious dish.
Tips & Storage
Pro Tips
Make your own salsa verde by roasting tomatillos, serrano peppers, garlic, and onion, then blending with cilantro.
Lightly frying tortillas in oil for a few seconds per side prevents them from cracking.
Add roasted sweet potato cubes to the filling for extra heartiness.
Storage
Cover tightly and refrigerate for up to 4 days. Freeze assembled but unbaked enchiladas for up to 2 months.
Reheating
Reheat covered in a 350°F oven for 15-20 minutes until heated through and bubbly.
Nutrition Facts
Per serving (2 enchiladas) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates44g
Fat14g
Fiber9g
Sugar3g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use flour tortillas instead?
- Yes, flour tortillas are easier to roll but corn tortillas are more traditional and have better flavor with green sauce.
- How do I make this vegan?
- Use vegan cheese and skip the sour cream, or use cashew cream instead.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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