Name: Salsa Verde Enchiladas
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 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 avocado oil; 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

Cook Time:

105 Minutes

Serves Up To:

6 Servings

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

1/2 tablespoon garlic, minced

1 cup cilantro, washed and roughly chopped

1 tablespoon lime juice

1 tablespoon avocado oil

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 tablespoon avocado oil

12 large corn tortillas

1/2 cup cotija cheese

Roma tomatoes, diced

1/2 cup cilantro leaves, chopped

1/2 cup sour cream (optional)

Hot sauce (optional)

Turn the oven on to 450 degrees.

Line a baking sheet with parchment paper.

Place the tomatillos, Serrano and Anaheim peppers, and onions on the baking sheet. Sprinkle them with the avocado oil and 1/2 teaspoon of salt.

Place the baking sheet on the middle rack of the oven, and bake the vegetables for 10 minutes.

Turn the oven to broil on high, and place the baking sheet on the top rack closest to the broiler. (Make sure the paper does not touch the broiling unit.)

Broil the vegetables for 5 minutes. Remove from the oven and flip or stir them. Return to the oven and broil for an additional 5 minutes.

Remove from the oven and let cool. Remove the skin from the chili peppers and discard.

Place the vegetables in a blender or food processor. Add the almond milk, garlic, cilantro, lime juice and 1/2 teaspoon of salt. Process until the mixture is smooth. Set aside.

Place the oil in a cast-iron pan on medium-high heat. Stir in the cumin and chili powder and cook until fragrant, about 1 minute.

Add the onion, zucchini, and bell pepper. Saute, stirring, for about 5 minutes, or until the onions soften.

Add the corn, garlic, salt and pepper. Cook for another minute or two. Set aside.

In a medium bowl, combine the beans, cheese, and sour cream.

Turn the oven down to 400 degrees.

Pour some of the verde sauce into a pie dish or a plate with a lip.

Using a baking dish that is 13” x 9” or larger, add the avocado oil and 1/2 cup verde sauce to the bottom of the baking dish. Mix them together and coat the bottom of the dish.

Dip both sides of a tortilla in the verde sauce on the plate. Leaving the tortilla on the plate, spread the top with about 3 tablespoons of the beans and a scoop of the vegetables. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the rest of the tortillas.

Cover the tops of the tortillas with the remaining verde sauce, and cover the baking dish with foil.

Bake the enchiladas on the middle rack of the oven for 15 minutes. Top with the crumbled cotija cheese, and bake for another 10-15 minutes. Remove from the oven.

Garnish the enchiladas with the tomatoes, avocado, and cilantro leaves.

When serving, add a dollop of sour cream and/or hot sauce to each enchilada, as desired.