Vegetarian Enchiladas Verdes
These easy green vegetarian enchiladas verdes are packed with mushrooms, spinach, and zucchini, topped with cheese and store-bought roasted tomatillo salsa!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 10 servings
- 1 tablespoon extra-virgin olive oil or butter
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 jalapeño pepper ribs and seeds removed and finely diced
- 16 oz. mushrooms sliced (I used baby portobello)
- 2 medium zucchini quartered and sliced
- 16 oz. frozen chopped spinach
- 15 oz. canned pinto beans drained and rinsed (1.5 cups)
- 2 cups salsa verde store bought or homemade
- kosher salt and black pepper to taste
- 10-12 flour tortillas
- 16 oz. shredded Monterey jack cheese
- chopped cilantro and red onion and diced avocado for serving, optional
Preheat oven to 375 degrees F.
Heat the olive oil (1 tablespoon) in a large (12") skillet over medium-high heat. Add the diced onion and sauté until softened and starting to brown (about 3 minutes). Add the minced garlic (2 cloves) and sauté until fragrant (about 30 seconds).
Add the mushrooms and diced jalapeño and some salt and pepper to the skillet. Sauté until softened and starting to brown, stirring only occasionally (about 5 minutes). Add the zucchini and sauté until softened (about 5 more minutes), again stirring only occasionally.
Add the frozen spinach (no need to defrost) to the skillet and sauté until most of the liquid has evaporated from the skillet- push the veggies to the side and if you see liquid pooling at the bottom, sauté for a little longer (this can take about 10 minutes).
Add the pinto beans and 1/2 cup of the salsa verde to the skillet and stir together. Taste and adjust seasoning if necessary.
Warm up the flour tortillas by wrapping in a damp paper towel and placing in the microwave for about 30 seconds. Spread 1/2 cup of the salsa verde in the bottom of a 9x13 baking dish. Then, fill each tortilla with a generous amount of the veggie filling and place seam-side down in the prepared baking dish. If you have extra filling, just stuff it in-between the filled tortillas (or use for another purpose).
Pour the rest of the salsa verde on top of the enchiladas and top with shredded cheese.
Bake covered with foil for 20 minutes at 375 degrees, and for another 10 minutes uncovered, until cheese is melted and bubbly.
Top with chopped cilantro and red onion and serve with diced avocado, if desired.
- Make ahead/freezer instructions: assemble the enchiladas and refrigerate for up to 3 days or wrap tightly and freeze for up to 3 months. From the fridge, bake covered for 30 minutes at 375, then uncovered for another 10. Directly from the freezer, bake covered for 45 minutes then uncovered for another 10-15 minutes.
- Make it vegan/dairy-free: use a vegan cheese as a substitute for the Monterey jack, and olive oil instead of butter to sauté the veggies.
- Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before so they hold up better.
Serving: 1enchilada | Calories: 363kcal | Carbohydrates: 31g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 927mg | Potassium: 711mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6029IU | Vitamin C: 13mg | Calcium: 460mg | Iron: 3mg