Salsa Verde Enchiladas
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From Our Hearts to Your Hands

Salsa Verde Enchiladas

NUTRITION · PER SERVING105M COOK
CAL 29%·PRO 39%
CARBS 66G46% OF CAL
17G FIBER33G OTHER15G TOTAL SUGAR
FAT 28G44% OF CAL
9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian enchiladas filled with zucchini, peppers, beans, and corn, smothered in homemade salsa verde. A hearty, plant-based Mexican meal with creamy almond-milk sauce.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds tomatillos, husked and quartered
  • 3 serrano peppers, deseeded
  • 2 anaheim peppers, deseeded and halved lengthwise
  • 1 medium white onion, cut into eight wedges
  • 1 tablespoon avocado oil
  • 1 teaspoon sea salt, divided
  • 1/3 cup Almond Breeze Original Almondmilk
  • 1/2 tablespoon garlic, minced
  • 1 cup cilantro, washed and roughly chopped
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 medium yellow onion, julienned
  • 1 medium zucchini, cut into 1-inch chunks
  • 1 medium red bell pepper, julienned
  • 1 cup frozen corn, defrosted
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 16-oz. can vegetarian refried pinto beans
  • 1 cup extra sharp cheddar cheese, grated
  • 1/2 cup sour cream
  • Verde sauce
  • 1-2 tablespoon avocado oil
  • 12 large corn tortillas
  • Bean filling
  • Vegetable filling
  • 1/2 cup cotija cheese
  • Roma tomatoes, diced
  • 1 avocado, diced
  • 1/2 cup cilantro leaves, chopped
  • 1/2 cup sour cream (optional)
  • Hot sauce (optional)
PREP
—
SODIUM
1241MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.