Last Updated on August 28, 2020 by Stephanie
These vegetarian verde enchiladas are packed full of vegetables. Sweet potato, black bean, and kale stuffed enchiladas with a homemade verde sauce over the top. This vegetarian enchilada recipe is a great twist on a Mexican favorite.
Unlike my classic shredded chicken enchiladas, I wanted to do a green (verde) sauce with these vegetarian enchiladas. All you need for this simple sauce is hatch chilies, jalapeños, yellow onion, garlic, vegetable broth, cumin, and dark chili powder. Hatch chile season is typically August-September, but don’t fret the canned variety works great (what I typically use).
I sauté the ingredients to give them an extra depth of flavor. If you don’t cook the onions, the sauce can be overpowered by raw onion taste. Transfer to a heat safe blender, add cilantro, and blend. The sauce on it’s own can taste very spicy, but once added with all the other ingredients, it mellows out. There ya go! Easy salsa verde.
Now time for the enchiladas! I peeled and diced 1 large sweet potato and roughly chopped kale. I sautéd the sweet potato first for 5 minutes till they began to soften. Then added the kale and black beans. Cook everything together 5 additional minutes. If stuffing is getting dry, add some more oil.
Assembly time! The best way to assemble the enchiladas, is to have a little assembly line. Have the sauce, tortillas, vegetables, and cheese all nearby. You will want to preheat the oven and grease your baking dish prior to rolling them up.
Spoon a little salsa verde and spread it on the tortilla, followed by 2-3 spoons of the vegetable filling, then top with shredded cheese. I used shredded Mexican cheese. Carefully roll the tortilla to secure the filling inside and place it flap side down in the baking dish. Repeat!
Once you have them all arranged in the baking dish, pour your delicious verde sauce over the top! I reserved a ½ cup of the sauce on the side to dip in after baking because who doesn’t love extra sauce. Sprinkle more cheese and into the oven.
After 25 minutes if the cheese isn’t brown and bubbly to your liking, broil for a minute. Keep an eye so they do not burn.
Remove from the oven and garnish with your favorite toppings! I garnished the top with crumbled cotija cheese, fresh cilantro, and diced avocado. On the side I served the extra sauce.
I hope you enjoy these vegetarian enchiladas!
Things you’ll need: Large sauté pan, heat safe blender or immersion blender, large rectangular baking dish, cheese grater, vegetable peeler, measuring cups/spoons.
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Vegetarian Verde Enchiladas with homemade salsa verde and stuffed with sweet potatoes, kale, and black beans.
- 2 tbsp avocado oil
- 7oz can Hatch chiles, chopped
- 2 jalapeños, de-seeded and roughly chopped (2 tbsp) [see note]
- 1 small yellow onion, chopped (1 cup)
- 3 cloves garlic, roughly chopped
- 1 ⅓ cup vegetable broth
- 2 tbsp all purpose flour or arrowroot (GF)
- handful of Cilantro (stems included)
- 1 tsp ground cumin
- 1 tsp dark chili powder
- ½ tsp kosher salt
- 1 large sweet potato, peeled and diced (2 cups)
- 5 oz pre-chopped kale (about 3 cups)
- 15oz can black beans, drained and rinsed
- 2 cloves garlic, minced
- 6 oz Mexican cheese, shredded
- 12 pack of flour or corn tortillas
- 2 tbsp avocado oil + 1 tbsp
- ½ tsp kosher salt
- fresh ground black pepper to taste
- Cooking spray
- Fresh Cilantro
- Cotija cheese, crumbled
- 1 avocado, diced
- In a large skillet over medium/high heat, add 2 tbsp avocado oil, diced yellow onion, and jalapeño. Sauté for 4-5 minutes or until onion becomes translucent. Add in the hatch chiles, garlic, cumin, chili powder, salt, and cook for an additional 2 minutes. Sprinkle the 2 tbsp flour over the top and mix to combine. Slowly pour in the vegetable broth, stirring to combine. Allow to come to a soft boil, then remove from heat.
- Carefully add the sauce to a heat proof blender, add the handful of cilantro, and blend until smooth. Taste and adjust seasoning if necessary. Set aside.
- Give the skillet a quick wipe and place back on stovetop over medium/high heat, add 2 tbsp avocado oil, diced sweet potatoes, and salt/pepper. Sauté for 5 minutes. Add in the kale and 1 tbsp avocado oil. Sauté together another 5 minutes, sweet potato should begin softening and kale wilting. Add in the minced garlic and black beans and sauté another 2 minutes to heat beans through. Taste for seasoning and remove from heat. (If stuffing gets dry, add more oil)
- Preheat oven to 350 degrees F and grease a large rectangular baking dish.
- Using an assembly line with all the ingredients, spread a spoon of verde sauce on the tortilla, followed by 2 spoons of vegetable mix, and sprinkle some jack cheese over the top. Carefully roll the tortilla tightly to keep filling in, and place tortilla flap side down into baking dish. Repeat until all enchiladas are made.
- Pour salsa verde sauce over the enchiladas (I reserve about a ½ cup for dipping purposes later). After pouring the sauce, sprinkle the Mexican cheese all over the top of the enchiladas.
- Place in the oven for 25 minutes and broil for 1-2 minutes until the cheese is browned and bubbling. Remove from oven and garnish with crumbled cotija cheese, fresh cilantro, and diced avocado. Enjoy!
- If you do not like spicy, use only 1 jalapeño
- If you do not have a heat proof blender you can use an immersion blender to puree the verde sauce
- Ensure your sweet potatoes are diced uniformly to ensure they cook evenly.
- If you do not have bagged pre-chopped washed kale, make sure to massage your kale while washing it prior to chopping and remove the large parts of the stems.
Keywords: enchiladas, vegetarian, salsa verde, verde enchiladas, vegetarian enchiladas