Vegan Roasted Tomatillo Enchiladas
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yield 4 Servings
Ingredients
Filling
- 1 tbsp. Vegetable oil, optional
- 1/2 Onion, thinly sliced
- 2 cloves Garlic, minced
- 1 cup Corn, kernels
- 1/4 cup Vegetable stock
- 2 Poblano peppers, roasted, peeled, cut into strips
- 1 cup Pinto beans, canned
Almond Crema
- 1/2 cup Almonds raw
- 1/4 cup Soy milk unsweetened
- 1 clove Garlic
- 1 tsp. Lemon juice
Garnish
- 12 tortillas
- 1 quart Tomatillo salsa
- 1/2 Onion sliced into paper thin rings
- 1 tbsp. Cilantro chopped
For the Tomatillo Salsa
- 1 lb. (8 medium) Tomatillos, husks removed, washed
- ¼ Onion, white
- 3 Garlic, cloves
- 4 Serrano Peppers
- 1 tbsp. Cilantro, chopped
Instructions
- Make the salsa first:
- Heat a comal, cast-iron, or heavy bottomed pan to medium-high heat. Place the tomatillos, garlic, onion, and Serrano peppers directly on the hot pan. They will become soft and slightly blackened, about 7 – 10 min
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Flip tomatillos, peppers, onion, and garlic over and continue to char for 10 more minutes.
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Remove ingredients from griddle and set aside.
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Start grinding ingredients in molcajete one at a time. Once the desired consistency is reached, add the next ingredient and keep grinding. Season with salt and pepper and serve.
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If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached.
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Season to taste.
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Preheat oven to 350F.
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To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 – 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
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Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
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To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
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To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
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Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
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Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
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Garnish with onion slices and chopped cilantro.