Vegetarian Enchiladas Verdes

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1. Elomack October 4, 2021

   Vegetarian Enchiladas Verdes

   **Ingredients**

   **Sauce:**

   * 1/2 kg tomatillos

   * 2 jalapeños

   * 1 yellow onion

   * 3 cloves of garlic

   * A bunch of cilantro

   * 100g peanuts

   * 200ml veggie broth

   * Salt to taste

   **Filling:**

   * 1 yellow onion

   * 2 cloves of garlic

   * 2 long sweet peppers (or 1 large bell pepper)

   * 1 cob of corn

   * 250g cooked black beans

   * 1 tbsp chilli flakes

   * 1 tbsp black pepper

   * Salt to taste

   * Vegetable oil

   **Assembly and garnish:**

   * Corn tortillas

   * Sour cream

   * Red onion (I made a quick pickle with lime juice and salt)

   * Cotija cheese

   * Sliced avocado

   * Cilantro

   **Preparation**

   1. For the sauce: clean the tomatillos, remove the outer layer of the onion and the stems of the jalapeños, peel the garlic.
   2. Boil all until soft – the jalapeños should take around 10 minutes, the rest should take around 6 minutes. Don’t overcook the tomatillos, they might get bitter if you do. Also, only boil 2 cloves of garlic, you will need the 3rd one later.
   3. Strain, then add the broth, cilantro, peanuts, and 1 fresh garlic clove. Blend and reduce until thickened.
   4. For the filling: finely chop the onion, garlic and pepper. Remove the corn kernels from the cob.
   5. Cook the ingredients in some vegetable oil. First the onion and garlic, then the pepper. When the veggies are soft, add the chilli flakes, black pepper, corn and cooked black beans. Mash and reserve.
   6. Fill the corn tortillas, then fry until crispy on both sides.
   7. To plate, add a bit of your sauce at the bottom, place the tortillas, add some more sauce at the top. Garnish with sour cream, cheese, onion, cilantro. Add some slices of avocado on the side.

   Preparation video: https://youtube.com/shorts/BSz3u5GlL44?feature=share

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