Mexican Enchiladas Verdes
Ingredients
- 12 small Corn tortillas
- 2 cups cooked Black beans
- 1 lb Tomatillos Husked.
- 2 medium Jalapeño Seeded.
- 1 cup Fresh cilantro
- 1 large Yellow onion Divided.
- 4 cloves Fresh garlic
- 1 tsp Ground cumin
- 1/2 cup Cashew cream For topping.
- 2 tbsp Lime juice
- 2 tbsp Olive oil
Steps
- Preheat oven to 375°F (190°C).
- Roast tomatillos, half the onion, jalapeños, and garlic at 425°F for 15 minutes.
- Blend roasted vegetables with cilantro, lime juice, cumin, and salt to make salsa verde.
- Sauté remaining diced onion, then mix with black beans.
- Dip each tortilla in salsa verde to soften.
- Fill tortillas with bean mixture, roll, and place seam-down in baking dish.
- Pour remaining salsa verde over enchiladas.
- Bake for 20 minutes until bubbly.
- Drizzle with cashew cream and garnish with cilantro.
Nutrition Info (per serving)
| Calories | 315 kcal |
| Protein | 12 g |
| Carbohydrates | 48 g |
| Fat | 10 g |
| Fiber | g |
| Sugar | g |