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  • Writer's pictureSophie Zuckerman

Vegetarian Enchiladas

When I asked Eric what he wanted for dinner a few weeks ago he suggested vegetarian enchiladas. I originally was going to go down a sweet potato and sundried tomato route but Eric nudged me towards zucchini (brilliant, btw). Thus, this incredibly tasty and flavorful combination of zucchini, spinach, black beans, and mushrooms was born!


Enchilada Salsa Verde

  • 1 white onion

  • 4 tomatillos

  • 4 jalapeños, cut in half, seeds removed

  • 4 cloves of garlic

  • Olive oil

  • Salt & pepper

  • Cilantro - chopped


  • 2 tablespoons olive oil

  • 1/2 of a small yellow onion, diced

  • 2 zucchinis or yellow summer squash, cut into 1/2 inch cubes

  • 3 T taco seasoning, I like the Siete Foods Spicy Taco Seasoning

  • 1 cup of baby bella mushrooms, sliced

  • 1 can of black beans, drained and rinsed

  • 2 cloves of garlic, minced

  • 1/2 cup of cilantro, chopped, divided

  • 3 cups of baby spinach

  • 1 cup of cheddar cheese, divided

  • 1 lime

  • Salt & pepper

  • 8 tortillas


  1. Preheat the oven to 425 degrees

  2. For your salsa verde, chop the onion, tomatillos, and jalapeños into large chunks, coat the veggies with olive oil and sprinkle some salt and pepper. Spread them out evenly on a baking sheet, and roast in the oven on the top rack for 15 minutes until tender and slightly charred

  3. Put the roasted vegetables into a food processor with the garlic and blend until the sauce is smooth. Pour into a saucepan with 3 tablespoons of olive oil, mix until well combined, and add the fresh cilantro

  4. Turn your oven down to 400 degrees after roasting the salsa veggies

  5. Heat the olive oil in a medium-sized skillet. When the oil is hot, add the onions and a pinch of salt. Cook until softened, about 2-3 minutes. Add the zucchini and the taco seasoning, and cook until the zucchini softens, about 3 minutes.

  6. Add 1/2 cup of the enchilada salsa verde, mushrooms, black beans, garlic, and 1/4 cup of cilantro. Mix until everything is combined. Once the mushrooms have cooked down and browned a bit, add the spinach and stir it in until it is wilted. Add a tablespoon of lime juice, mix and then add in 3/4 cup of the cheddar cheese. Taste for seasoning and adjust if necessary.

  7. Pour 1/2 cup of the enchilada salsa verde into a 9 x 13-inch casserole dish and make sure it is spread across the bottom of the dish.

  8. Fill each tortilla with about 1/4-1/2 cup of filling. Then roll up the tortilla and place it in the casserole dish, seam side down.

  9. Once all the tortillas are rolled up and in the casserole dish, pour the remaining enchilada sauce all over the top, and top with the remaining 1/4-1/2 cup of cheese (measure with your heart).

  10. Cover with foil and bake for 25 minutes, then uncover and bake an additional 10-12 minutes, until the cheese is brown and bubbly.

  11. Remove from the oven and garnish with cilantro and watermelon radishes for an extra touch of fun. Enjoy!

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