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Today we’re making some veggie-packed enchiladas with a kick-butt homemade salsa verde. But first . . .
Today I woke up with a pile of work to do for both home and business. Lately my schedule has been full of podcasts, more blog posts and exploring ways to expand my business! All exciting stuff, but it often leads to a racing mind, and productivity sometimes turns into distraction.
Today is one of those days, so I acknowledged that I need a change of scenery. So here I sit at my neighborhood coffee shop, drinking Earl Grey and eating coffee cake (yes, I indulge in regular ole baked goods sometimes, because flexibility and moderation are values that I embrace!) My work is really flowing organically now, and I am so grateful!
But now let’s talk food! And not just food, but dinner tonight! Meaning – these Garden Enchiladas Verdes are what you should cook tonight. Make a big pan of them, and have dinner for a few nights, because you will reallyyy want leftovers!
And let me just say, making homemade salsa is really empowering and worth the little bit of effort, in my opinion. The flavor is so vibrant, which is key when making something like enchiladas that rely on the sauce for flavor!
The veggie and tofu combination can be changed to your preference. I think sauteed mushrooms and roasted sweet potatoes would be an awesome filling! So many options!
Also, keep in mind that these are great for delivering to friends/family/neighbors. Just assemble without baking, and surprise someone with a big nourishing pan of garden enchiladas. A sure way to earn “Chef” status among your tribe. Plus, they will love you foreverrrr! Because yummy food = happiness <3
I promise 😉
So, ready to get your enchilada game on?
Garden Enchiladas Verdes – Serves 6
Salsa (Can be made 2 days ahead)
10 medium tomatillos, skins removed then halved
6 large scallions/green onions, dark green tops removed
6 cloves are garlic (in their skin)
1 jalapeño
Oil for roasting
1 bunch cilantro
3 tbsp fresh squeezed organic juice
1 tsp or more Himalayan sea salt
Filling
1 can organic black beans, drained and rinsed
2 zucchini, small diced
3 medium bell peppers, thinly sliced
12-16 oz organic extra firm tofu (or more beans/veg)
Chipotle seasoning or paste
Optional: 1/2 tsp turmeric
1 dozen non-GMO corn tortillas, such as El Milagro
For Serving: crema, avocado, additional salsa, cilantro
For the salsa, toss the tomatillos, scallions, garlic, and jalapeno on a baking sheet with 1 tbsp avocado oil and roast at 350 degrees for 25-30 minutes or until veggies are soft.
Squeeze the garlic from the cloves and add the garlic and veggies, along with the remaining salsa ingredients, to a high speed blender.
Blend for 30 seconds or until smooth. Alternately, you can pulse for a few seconds for a more textured salsa.
For the filling, toss the sliced peppers with a couple tsp avocado oil and roast on a sheet pan at 375 degrees for 40 minutes or until soft and slightly charred.
Meanwhile, saute the zucchini in 2 tsp avocado oil until al dente. Remove from the pan.
In the same pan, cook the tofu with the chipotle and turmeric until warm and saucy. Add to the bowl with the zucchini. Stir in the peppers and black beans.
Spread 1/3 of the salsa in the bottom of a 9×13 baking pan.
To assemble, warm the tortillas. Add 3 tbsp filling to each tortilla then roll it up. Repeat with all 12 tortillas. Then place them snuggly in the pan.
Pour the remaining salsa over the top in an even layer
Bake at 350 degrees for 30 minutes or until hot.
Serve immediately with crema, avocado, and any other favorite toppings.
