Vegetarian Enchiladas Suizas

Vegetarian Enchiladas Suizas

So I know I just shared a recipe last week for //chicken enchiladas suizas//, but I loved it so much that I immediately wanted to come up with a vegetarian version, so here it is!

To me, there is just something about the combination of black beans, corn, and poblanos and that really sets my soul ablaze.  I know, I’m corny, but I really do love Mexican food so much.  I could wax poetic about it for hours; I could eat it every day, every meal of the week; I am positive I have Mexican in me somewhere in my blood line, or I was Mexican in a past life.

So, my vegetarian friends, here is a version for you!  (I’m not lying when I say I actually preferred this version!)  Note that it is most definitely not vegan with all the cheesy, creamy deliciousness, but it’s a splurge for my veg peeps fo’ sho’.

Give it a go and let me know how much you love it!!

Vegetarian Enchiladas Suizas
Serves 6

1 lb tomatillos, husks removed, washed
4 jalapenos
2 garlic cloves, peeled
1 medium white onion, sliced into quarters
Extra virgin olive oil
Salt & pepper
Handful of fresh cilantro
Juice of 1 lime
1/2 cup heavy cream

For the enchiladas:
1 can refried black beans
1 cup frozen corn kernels
2 poblano peppers, diced
10-12 flour tortillas
3 cups shredded Monterey Jack cheese
1/2 tub creme fraiche
1 cup crumbled queso fresco

1. Prepare the veggies: Empty the can of refried beans into a small saucepan and warm over medium heat. When thoroughly heated, reduce heat to low and keep warm until ready to assemble enchiladas. Add the corn and poblano to a dry nonstick skillet, and heat over medium heat. Saute until corn starts to brown, then turn off the heat and set aside until ready to assemble enchiladas.

2. Prepare the verde sauce: Place the tomatillos, jalapenos, garlic cloves, and onion quarters onto a large baking sheet and drizzle with olive oil. Season generously with salt and pepper. Broil under a high flame for about 7-10 minutes, rotating the baking sheet as needed to ensure all vegetables start to blacken. When they are nicely blistered, but not completely burnt, remove from the oven and scrape everything off the baking sheet into a blender. Be sure to secure the lid and vent if necessary, as you will be blending hot items. Holding the lid in place, blend until well mixed and combined. You should not have any large chunks, it should be the consistency of a smooth salsa. When finished, pour into a saucepan and keep warm over low heat. Add heavy cream, and whisk to combine. Keep warm.

3. Assemble enchiladas: Heat oven to 350 degrees F. Spoon a little bit of the verde sauce into the bottom of a greased baking dish, about 9×13 in size, and spread it around into a thin layer. Spread a little bit of refried beans down the center of a tortilla. Spoon some of the corn and poblano mixture on top. Top with some of the Monterey Jack cheese. I don’t measure this, I eyeball it; so just don’t overstuff your enchiladas so much that they won’t close when you roll them up. It’s trial and error, but you’ll figure it out, I promise. Place each rolled tortilla seam-side down on top of the sauce. When your baking dish is full or you are out of veggies, spread the creme fraiche on top of the enchiladas in an even layer. Top with remaining Monterey Jack cheese, if you have any left. Bake for 20 minutes, until the cheese has melted.

4. Prepare enchiladas for serving: When the enchiladas have finished baking, remove from the oven. Pour the verde sauce all over the top of the enchiladas. Let set for a minute or two. Top with crumbled queso fresco, if desired. Carefully remove from the baking pan and serve alongside Spanish rice or a fresh salad!

Please share!

#52NewEats :: Week 19 :: Black Bean and Green Chile Enchiladas

Black Bean and Green Chile Enchiladas

So here’s some news for ya – my husband and I are going VEGETARIAN for the entire month of May.  😱  *gasp*  😱  Yes!  We are!

Aaron adopted a project I did a few years ago, where instead of trying to abide by a few new year’s resolutions for an entire year, I tried to abide by a single one for an entire month – a different one every month – in the hopes of changing some bad habits and adopting a healthier lifestyle.  So far this year he has given up added salt (which was a MAJOR feat for him – as long as I’ve known him, he has salted EVERYTHING even before tasting it!), given up soda, attempted to do yoga or ROMWOD every day, and given up sugar.  I joined in with him during his yoga month and I definitely noticed a difference in how I felt!  Then we gave up sugar together – the month of Easter / Cadbury Crème Eggs – not quite sure what I was thinking there.  And this month we have decided to go vegetarian together.

In preparation for that I thought I’d try some vegetarian recipes so we had some new menu items to try this month.  This was the first one we tried and it was so good!  I’ll admit – it is hard to go wrong with enchiladas with me.  I love enchiladas.  The only thing that can really screw them up is the sauce (and I have made some questionable homemade enchilada sauces in my time).  But these were great and the BEST part about these?!  It gave me an excuse to make my daughter a cheese enchilada (there’s no way I’m getting black beans or green chilies in her at this time in her life), and she actually kinda sorta liked it!  She thought the sauce was too spicy (it was) but she liked it enough to ask me to make it again for her, but with a milder sauce.  WINNING.

So I did love these enchiladas but next time I would probably swap out manchego cheese for the topping with something a little more melty, like Monterey jack.  Or I could top with crumbled cotija cheese, another favorite.  She also mentions in her blog that she wasn’t a fan of the corn tortillas – I only had corn tortillas, but next time I would also make these with flour. This recipe is already on the Vegetarian Month menu for another round later this month!  Two thumbs up on this recipe – give it a try!  You can find the original recipe //here//.

Black Bean and Green Chile Enchiladas

12 small corn or flour tortillas* (she recommends flour and I would echo this)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas (I got two 15oz cans and only ended up using one)
1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/4 cup light sour cream or greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, lime wedges, etc.

1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.

2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Set aside.

3. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.

4. Transfer one tortilla at a time to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
Top enchiladas with a bit more enchilada sauce down the middle.

5. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.

6. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

Please share!