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.

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Yield 4 Servings



  • 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


  • 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


  • 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
    • Flip tomatillos, peppers, onion, and garlic over and continue to char for 10 more minutes.
    • Remove ingredients from griddle and set aside.
    • 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.
    • 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.
    • Season to taste.
    • Preheat oven to 350F.
  • 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.
  • 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.
  • To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
  • 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.
  • 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.
  • 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.
  • Garnish with onion slices and chopped cilantro.

Recipe from Dora’s Table, 2016

Separate link to the salsa recipe here