It’s good to make new friends in the produce department. Introduce yourself to tomatillos if you’ve never met. They are a staple in Mexico and the essential ingredient in the green salsas of Mexican cuisine. We always have plenty to choose from at D&W Fresh Market. They’re usually found close to the tomatoes in the produce department. These little fruits have a paper husk and a semi-sweet, citrusy flavor.
To pick the perfect tomatillo, look for a bright green pliable husk and a firm fruit. To prepare them, just peel back the husk, discard it and rinse off the sticky residue. Our family really enjoys this recipe and I hope yours does too. Your home smells delicious when it’s cooking!
Makes 7 enchiladas
1 T EVOO
1/2 Lb tomatillos, about 10 small to medium size
1 jalapeño chili
1 poblano chili
3 garlic cloves
1 1/2 c cilantro
1/2 c vegetable broth
1/2 white onion, medium size
1/4 t sea salt
1 package of corn tortillas
2 c spinach, fresh
1 15 oz can of black beans, drained
1 8 oz. package of tempeh, cut into long thin strips
1 avocado, cut into thin slices
1 c cilantro, chopped
1 7 oz. package of vegan cheese alternative shreds
1 container of vegan sour cream
1 T each of green onion and cilantro, chopped for garnish
Broil tomatillos & chilis
Preheat broiler, coat a large baking dish with EVOO and prepare the tomatillos and chills. Dehusk tomatillos, wash the sticky residue off, cut in half and lay them face down in the baking dish. Cut the chills in half, remove the seeds and stems and lay them face down in the baking dish with the tomatillos. Leave the seeds in the jalapeño chili if more heat is desired. Broil until tops are significantly charred, remove from the oven and cool. Pull charred areas off by hand, not under water as this will wash away the flavor. Reserve the liquid in the baking dish.
Make the salsa verdes
Once cooled enough to touch, pour the roasted vegetables and the liquid from the baking dish into a food processor fitted with a chopping blade. Add the garlic, cilantro, vegetable broth, white onion and sea salt and pulse until puréed into a chunky salsa.
Assemble the enchiladas
Steam the corn tortillas until they are pliable without breaking. Dip each tortilla into the salsa verdes to coat lightly. Fill each tortilla with 5 spinach leaves, 1 tablespoon of black beans, 1 strip of tempeh, 2 avocado slices, 1 tablespoon of cilantro and 1 tablespoon of vegan cheese alternative shreds. Roll it up with the seam side down and line each enchilada close to the other in the baking dish. Cover them with the remaining salsa and bake at 375 degrees for 20 minutes. Garnish with vegan sour cream, green onions and cilantro.
This recipe can be made ahead, refrigerated or frozen then baked when ready to serve.
The salsa verdes is great on it’s own as a delicious dip with corn chips.
All ingredients are available at D&W Fresh Market.