We love eating these delicious and nutritious enchiladas verde at my house. This recipe, adapted from My Darling Vegan, is just so pleasantly straightforward and easy to assemble. I’ve made it several times this year and it’s a very reliable recipe. And it’s full of vegetables and tastes so good! You can’t go wrong with that.
The first few times I made these enchiladas, I used corn tortillas. I’m not sure if it’s the Florida humidity, or if the tortillas are too old when they hit the grocery store shelf, or what, but I cannot make corn tortillas work with this recipe! I tried everything – microwaving the corn tortillas in a damp cloth, microwaving them longer, microwaving shorter, making them the first day I bought the tortillas, etcetera. I even tried figuring out the “natural curve” of the corn tortillas so that I could fold “with the concave” to minimize cracking. Nothing worked. They would look good going into the oven, and look like something exploded when I pulled them out.
Finally, I made them with flour tortillas. Omg – so much easier. The flour tortillas are already pliable, then I microwave them to heat them a tiny bit and make them super easy to work with. They don’t crack before baking, during baking, or after baking. They brown up and are crisp on the top.
One issue I found when putting flour tortillas in the pan on a layer of salsa verde (used in the original recipe with corn tortillas) was that the enchiladas became soggy on the bottom. The easy solution is to omit the salsa verde from the bottom of the dish and just lightly oil the bottom instead. Once the enchiladas are baked, the salsa verde can be poured over the top of them in the dish, or served at the table with other toppers. No sogginess!
Be sure to read the ingredients on the package of tortillas in the store, to be sure they are vegan. Pro tip: Mission brand tortillas are always vegan. You can use corn or flour tortillas with this recipe. It’s up to you!
Here’s your laugh for the day – one of my attempts to make these with corn tortillas:
I meeeeeann, they tasted great! Corn tortillas hate me!
If you have time to make additional sauces, I recommend the homemade salsa verde (an ingredient in the enchiladas) and the cashew creme topping recipe to serve with it. You won’t regret it!
Enchiladas Verde with Flour Tortillas
These fresh, delicious enchiladas verde are full of nutrition - an easy and straightforward recipe you'll make time and time again.
Preheat the oven to 350F and line a baking sheet with parchment paper. Lightly oil the bottom of a 9 x 12-inch baking dish.
Slice all three zucchinis into 1/2-inch slices, then cut the slices in half crosswise.
Add the zucchini, onion, corn and garlic to the baking sheet. Drizzle with 1 tablespoon of the olive oil and toss to coat.
Roast in the oven for 20 minutes, turning once halfway through.
In a large skillet, saute the kale and the black beans in the rest of the olive oil (1 tablespoon) until the kale begins to wilt slightly.
Add the roasted vegetables to the kale and black bean mixture, along with half of the salsa verde (1/2 cup if homemade or one 7-ounce can). Add salt and pepper to taste.
Microwave the tortillas for about 20 seconds, just to warm and soften them a little.
Scoop about 1/2 cup of the filling mixture from the skillet onto each tortilla, one by one, and roll up. Place each tortilla in the baking dish, with the seam side down, as you go.
Once the dish is full of tortillas (you will be able to fit 8 to 10, depending on your tortilla size), bake for 45 minutes, or until the filling is bubbly.
Remove from the oven and let cool 10 minutes.
Serve with the remaining 1/2 cup of salsa verde (or the second 7 ounce can), jalapenos, cilantro, avocado slices or chopped green onions as toppers. The salsa verde can be poured over the center of the enchiladas while still in the baking dish, or served alongside the other toppings at the table.
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