Green Enchiladas

I rarely celebrate Cinco de Mayo (as is the case with most Mexicans), since Americans largely have turned it into a day to get drink tequila, and I don’t drink.  I thought I would jump on the bandwagon this year (not the drinking bandwagon of course), and post a recipe apropos to the day.  I have always liked enchiladas, and have always preferred the tang of a green sauce as opposed to the red sauce, which is how this recipe came to be.


Green Enchiladas
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  1. 2 tablespoons olive oil
  2. 3 poblano peppers
  3. 1 pound tomatillos, husks removed
  4. 2 jalapeño peppers
  5. 2 garlic cloves
  6. 1 small onion, quartered
  7. 1 teaspoon honey
  8. 1 teaspoon salt
  9. 1/2 bunch cilantro
  10. 1 lime, juiced
  11. 1 teaspoon cumin
  1. 2 cups of dried black beans, picked over, soaked for at least 4 hours, and drained
  2. 2 tablespoons oil
  3. 1 medium onion, diced
  4. 1 jalapeno, diced
  5. 2 garlic cloves
  6. 1 bay leaf
  7. Salt
  8. 1 cup grated dairy-free cheese, divided
  9. 12 corn tortillas
  1. Preheat oven to 425˚. Toss poblanos, tomatillos, jalapeños, garlic cloves, and onion with oil. Spread on baking sheet and cook for 15-20 minutes, flipping vegetables halfway through cooking. Take poblanos and put in a bowl and cover pool with lid or plastic wrap to cool (it makes it easier to peel the pepper). Remove stems from jalapeños (if you don't like heat, remove the seeds and ribs). Peel and remove stem and seeds of poblanos and place in food processor, along with the rest of the roasted veggies. Add lime juice, cumin, salt, honey, and cilantro. Pulse until combined, but still somewhat chunky. Set aside.
  1. In a pressure cooker or pot, heat pan with oil over medium heat. Cook onion, and jalapeños until softened, about 8 minutes. Add garlic and cook for 1 more minute. Add bay leaf, beans, 1/2 tablespoon of salt and cover with water by at least an inch. Close pressure cooker and cook at high pressure for 8-10 minutes. Let pressure come down naturally (alternatively on the stove cook beans in covered pot for 1 to 1-1/2 hours). Drain, and stir in 1/2 cup of sauce and 1/2 cup of cheese. Taste for seasoning, add additional salt if needed.
  1. Decrease oven 350˚. Place 3/4 cup of sauce on bottom of a 9x13 dish. Spray both sides of tortillas with cooking spray and put 6 tortillas on two separate cooking sheets. Put both sheets in the oven for 2-4 minutes to make the tortillas more pliable. Increase oven to 450˚. Take a tortilla and spread 1/3 cup of filling in the middle of the tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Top with remaining sauce and spread so each tortilla is covered. Top with remaining 1/2 cup of cheese and cover baking dish with foil.
  2. Bake until heated through and the sauce is bubbly, about 20 minutes.
  1. This actually freezes well.
One Fine Tomato
Green Enchiladas
I really wish casseroles would photograph better.

 Happy Cinco de Mayo!