with Salsa Verde
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- 8 soft corn tortillas
- 1 package vegan Chipotle Chorizo
- 1 white onion
- 1 cup cilantro
- 4 garlic cloves, peeled
- 1 lime
- 1 poblano pepper
- 1 lb tomatillos
- 3 tablespoons olive oil, divided*
- 3/4 teaspoon salt*
- *not included
- 1/4 teaspoon pepper*
- 1 package Daiya pepperjack cheese
- 1 can pinto beans
Peel and discard the papery husks of the tomatillos. Wash and dry the produce. Roughly chop cilantro. Dice chorizo, discarding the outside casing. Peel and cut onion into thin slices. Preheat oven to 375 F.
Sauté sliced onion and chorizo in a medium skillet with 2 tablespoons olive oil over medium-high heat until brown and fragrant, about 3-5 minutes. Add pinto beans, toss lightly, then turn off heat.
Place poblano, tomatillos and garlic on baking sheet and coat with 1T olive oil and ½ t salt. Set under the broiler until they begin to blister, about 5 minutes. The vegetables should be soft and blackened in spots after removing from oven. Do not turn oven off.
Allow the tomatillos, garlic, and poblano to cool slightly and then roughly chop, removing seeds from the poblano. Place everything into the blender and season with ¼ t salt, ¼ t pepper and the juice of 1 lime- watch out for seeds! Blend until smooth.
Line the baking dish with 1 cup of the tomatillo sauce. Heat in the corn tortillas in the microwave to soften. To fill the tortillas, place chorizo filling in the center and roll carefully. Place the enchiladas in baking dish seam side down, nesting against each other to keep from opening. When all 8 are in the baking dish, cover with remainder of tomatillo sauce. Top with vegan cheese.
Cover with foil and place in the oven for 10-15 minutes or until bubbly. Garnish with chopped cilantro. Enjoy!