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5 from 4 votes

Vegan Enchilada Verdes

Vegan Enchilada Verdes aka green sauce enchiladas makes a delicious plant based Mexican meal for your entire family.
Prep Time20 mins
Cook Time25 mins
10 mins
Total Time45 mins
Course: lunch/ dinner
Cuisine: Mexican
Servings: 3 people
Calories: 461kcal
Author: Khushboo

Ingredients

  • 2 tablespoon cooking oil
  • 2 Portobello mushrooms or 12 small button mushrooms washed and cleaned.
  • 7 cups packed spinach leaves
  • ½ cup onions chopped
  • 6 cloves garlic or 1 heaped tablespoon of garlic paste
  • ¼ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Couple twists pepper
  • Salt to taste
  • 1 can Black Beans
  • 1 cup dairy free cheese optional
  • 1 can / 16oz / Homemade or store bought Roasted Tomatillo sauce / salsa verde mild
  • Six count medium size tortillas , gluten free or of choice *

Additional toppings (Optional)

  • Fresh salsa / Pico de Gallo
  • Fistful of cilantro chopped
  • Vegan sour cream
  • Sliced Jalapenos

Instructions

  • Heat oil in a wide pan. Once warm add in the onions and some salt.
  • Cook it until wilted and translucent . Approx 2 minutes.
  • Now add in chopped garlic or garlic paste.
  • Cook for 30 seconds.
  • Add in mushrooms and increase the heat to medium high for a minute.
  • Stir once or twice in between to avoid scorching at the bottom.
  • Add in all the spices and salt that are called for.
  • Now reduce the flame to medium low and continue cooking the mushrooms for 2-3 minutes until they are wilted and tender.
  • Add in the spinach in batches. Wait for the first half to wilt and then add another half.
  • Continue cooking for 1 minute.
  • Now add in the beans and cook for a minute more.
  • Give it a taste check and adjust spices if needed.
  • Let the mixture cool before proceeding with filling the enchiladas.
  • Prepare the rolling station as shown in the photos above.
  • Pre heat the oven to 375 deg F .
  • If tortillas are cold and not pliable warm them on a skillet 5-10 seconds each side or in a microwave for 10 seconds.
  • This will avoid breaking of the tortillas while rolling.
  • Cover a 7*11 baking dish with tomatillo sauce on the base and sides.
  • Now lightly spread some tomatillo sauce on a tortilla as shown in the photo.
  • Place the filling in the center. Add some cheese if desired. Do not over fill.
  • Now roll the tortilla to form a cylinder.
  • Place the prepared enchiladas in the baking dish seam side down .
  • Repeat this process for other tortillas until the baking dish is filled.
  • Now spread more sauce over the top covering the tortillas.
  • Cover with foil and bake in a pre-heated oven for 25 minutes.
  • If topping with cheese then after 25 minutes take out the foil and bake for additional 5 minutes until the cheese melts and bubbly.
  • Carefully take out the casserole with help of oven safe mittens .
  • Place it on a cooling rack or hot food safe coaster.
  • Enjoy with the toppings mentioned.

Notes

Recipe to enchiladas with homemade red enchilada sauce here.
Vegetarian Enchiladas with refried beans & vegetables recipe here.
You may use a can of Green Chile enchilada sauce instead of salsa verde.
This recipe can be doubled or halved easily. The filling can be customized with your choice of veggies like zucchini , yellow squash , bell peppers, eggplant to name a few.
You may add or skip cheese or use of your choice.
Make filling up to 3 days ahead of time .
I have used 7*11 pyrex glass pan to make these enchiladas. You will be left with some filling that I used to make quesadillas . If using 9*13 pan then you will be able to make 8 enchiladas in total.

Nutrition

Calories: 461kcal | Carbohydrates: 40g | Protein: 17g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 696mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5300IU | Vitamin C: 17.9mg | Calcium: 402mg | Iron: 4.2mg