Easy Black Bean Vegetarian Enchiladas Verde Recipe

Easy vegetarian green enchiladas in a skillet with a spoon ready for sharing.

Easy Black Bean Vegetarian Enchiladas Verde Recipe

Easy Black Bean Enchiladas Verde is a weeknight stovetop dinner with veggies, like zucchini, corn and poblanos with black beans and green salsa verde. Full of flavor, texture and a bit of Monterey jack cheese, cooking in one pan makes clean-up a snap! This recipe is vegetarian and gluten free. [ see recipe VIDEO below ]

Course Dinner

Cuisine American, Mexican

Diet Vegetarian

Keyword Black Bean Enchiladas, Enchiladas Verde, Vegetarian Enchiladas Recipe

Total Time 40

Servings Generous Servings

Calories 403kcal

Author Traci York

Ingredients

2 1/2 tablespoons Vegetable Oil divided, like avocado or olive oil
10 (285 grams) 6 inch Corn Tortillas cut into 1 inch strips
1 cup (112 grams) White or Red Onion medium dice
1/2 cup (70 grams) Poblano Pepper diced medium, about one small / can sub green bell pepper
1 1/3 cups (160 grams) Corn Niblets fresh off the cob or frozen, about two ears of fresh corn
2 teaspoons Cumin ground
1 teaspoon Chili Powder
1 teaspoon Fine Sea Salt
2 cups (235 grams) Zucchini medium dice, about one medium zucchini
15 ounces (425 grams) Cooked Black Beans one can or homemade (about 1 3/4 cups) rinsed and drained
2 cups (500 grams) Roasted Tomatillo Salsa Verde
1/4 cup (60 grams) Water
1 1/2 cups (165 grams) Pepper Jack or Monterey Jack Cheese shredded, packed
Handful Black Olives sliced (optional)

Serve With (optional):

More tortilla strips, fresh or pickled jalapeños, sour cream, limes, avocado, cilantro, sliced tomatoes, salsa.

Instructions

In a 10" skillet add one tablespoon of oil. Heat on medium high heat until it shimmers. Add half the tortilla strips tossing and turning the strips until they are coated with oil. Fry for 3-4 minutes without flipping or stirring, then give them a toss.
Fry up to about 10 minutes or until the tortilla strips are a bit charred, and golden (they'll become more crisp as they cool). Remove from pan and place on a paper towel to catch excess grease. Sprinkle with a pinch of sea salt.
Repeat with remaining corn tortilla strips and one tablespoon of oil. Set aside.
Add the remaining 1/2 tablespoon of oil to the same pan set on medium high heat - heat until shimming. Add the onions and poblano allowing them to become a bit charred. Stir only occasionally for about four minutes.
Add the corn, stir and allow veggies to continue charring by only stirring a few times for another four minutes.
To the skillet add the cumin, chili powder and sea salt. Stir so that all the veggies are covered, about one minute. Add the zucchini, beans, salsa verde and water. The pan will be full so gently stir and turn the ingredients so that they're incorporated and nothing falls overboard!
Reserve a cup of tortilla strips and add the rest to the skillet, gently incorporating the tortilla strips into the rest of the ingredients. Bring to a simmer. Turn heat to low to medium-low and put a lid on the skillet. Cook for three minutes with the lid on to warm though or until bubbly.
Sprinkle the cheese over the top and sliced black olives if using. Put the lid on again for an additional two minutes or long enough to melt the cheese.
Remove from heat and serve. Garnish with the remaining tortilla strips and all the toppings you love.
To Store: Store leftovers in a lidded container in the refrigerator for up to three days or in the freezer for up two weeks. Thaw in the refrigerator for at least eight hours or overnight. Gently reheat, covered in a 350F (180C) oven.

Video

Notes

Here are some of my favorite condiment recipes for this recipe from the blog! Creamy Guacamole Recipe with Sour Cream, Avocado Cream Sauce, Mexican Chipotle Salsa, Pickled Jalapeno Peppers and Chili Lime Pepita Crema.

Nutrition