Weeknight Enchiladas Verde Recipe

Name: Weeknight Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 8 inch tortillas any kind. I like the flour/corn blended ones; 1 24 ounce jar salsa verde; 1 can black beans drained and rinsed; 1/2 red onion chopped; 1 each red bell pepper and pasilla chilli, seeded and roughly chopped; 1 bunch spinach, washed and chopped; 1 Mexican squash (or 2 zucchini) 1/4 inch dice; 2 cloves garlic minced; 10 slices pepper jack cheese (or 1.5 cups mexican blend for a more mellow flavor); 1/4 cup Mexican cheese shreads; 1 tablespoon ground cumin; 1 teaspoon each ground paprika and ground corriander; 1/2 teaspoon ground allspice; to taste salt and pepper

Servings: persons

12 8 inch tortillas any kind. I like the flour/corn blended ones
1 24 ounce jar salsa verde
1 can black beans drained and rinsed
1/2 red onion chopped
1 each red bell pepper and pasilla chilli, seeded and roughly chopped
1 bunch spinach, washed and chopped
1 Mexican squash (or 2 zucchini) 1/4 inch dice
2 cloves garlic minced
10 slices pepper jack cheese (or 1.5 cups mexican blend for a more mellow flavor)
1/4 cup Mexican cheese shreads
1 tablespoon ground cumin
1 teaspoon each ground paprika and ground corriander
1/2 teaspoon ground allspice
to taste salt and pepper

1
heat the oven to 350
2
in a largish pan cook the onion on medium heat until it starts to soften, 3-5 minutes. add the chilli and the bell pepper and cook another 2-3 minutes. add the squash and cook until it starts to get soft, 3-5 minutes. add the garlic and cook until fragrant, 1-2 minutes. this part shouldn't take more than about 15 minutes.
3
add the cumin, coriander, paprika, and allspice salt and pepper. cook for a minute or so to toast the spices.
4
add the beans and spinach and cook about 5-8 minutes until the spinach is cooked down, has released its water and that water is starting to evaporate. the mixture should look slightly saucy at this stage. (throw in the juice of 1 lime and you have the most delicious vegan taco filling. nom!)
5
pour about 1/2 cup salsa in the bottom of a 9x11 (or 9x9 or 9x13 whatever you have really) baking dish. now, if you're feeling fancy, you can fill each tortilla with some veggies and 1/2 a slice of cheese. i don't have an abuela to yell at me, so i make mine like lasagne.
6
lay a layer of tortillas down in the sauce. top with slices of pepper jack cheese, 1/3 the veggie mix and some salsa. repeat until you use up all the tortillas and veggies. finish with the remaining salsa and top with the shredded cheese.
7
bake 20-30 minutes, until bubbly and brown on top. if you let it rest for a few minutes the cheese will set back up and it will be easier to dish out. but really, who can wait? it's dinner time!

1592

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 8 inch tortillas any kind. I like the flour/corn blended ones, 1 24 ounce jar salsa verde, 1 can black beans drained and rinsed, 1/2 red onion chopped, and more.

Yes, Weeknight Enchiladas Verde falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Weeknight Enchiladas Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions