Vegetarian Enchiladas Verdes

By: Stephanie

7 Comments

Posted: 05/04/21 Updated: 04/17/24

These vegetarian enchiladas verdes are packed full of vegetables – sweet potato, black bean, and kale, all with a homemade verde sauce over the top! This cheesy vegetarian enchilada recipe is a great twist on a Mexican favorite.

What are vegetarian enchiladas verdes?

Vegetarian enchiladas verdes are a classic Mexican dish, made traditionally with corn tortillas stuffed with beans and cheese. 

These tortillas are then rolled, placed in a baking dish, smothered with spicy green enchilada sauce, and topped with shredded cheese. 

The dish is baked to hot, bubbly perfection and served with fresh toppings like avocado, cilantro, and diced tomatoes. 

For filling additions, some recipes also include rice, quinoa, bell peppers, corn, onion, and more.

Salsa verde vs verde enchilada sauce

A difference between verde sauce for enchiladas and salsa verde is that one is cooked (verde sauce), and one is raw (salsa verde). 

Salsa verde is also made using tomatillos (which you could totally roast a couple and add to this recipe). 

Another notable difference is the addition of broth or stock to verde sauce versus just blending the roasted ingredients on their own for salsa verde. You can use salsa verde over enchiladas, but I enjoy the creaminess of the green enchilada sauce though.

Unlike my chicken enchiladas with red enchilada sauce, I wanted to do a green (verde) sauce with these vegetarian enchiladas. 

The base of the verde sauce is hatch green chiles. Hatch chile season is typically August-September, but they can still be hard to find, so I usually just use canned green chiles year-round.

Why this vegetarian enchiladas verdes recipe works

• Herbs and a tangy verde sauce give these enchiladas a fresh, vibrant flavor. 
• These vegetarian enchiladas are made with nutritious, whole ingredients that are equal parts healthy and comforting. 
• Cheesy and lightly spicy, this dish is loved by all ages. 
• Black beans provide plenty of protein to this vegetarian dish. 
• Suitable for a range of dietary restrictions – easily made gluten-free or vegan with a couple of small substitutions. 

Ingredients needed

Here’s everything you’ll need to make my vegetarian enchiladas verdes…

• Avocado oil
• Hatch green chiles
• Jalapenos
• Yellow onion
• Garlic
• Vegetable broth
• All-purpose flour (arrowroot powder for gluten-free)
• Sweet potato
• Kale
• Black beans
• Monterey jack cheese
• Flour or corn tortillas
• Cilantro
• Avocado
• Cumin
• Chili powder
• Kosher salt 
• Black pepper

How to make vegetarian enchiladas verdes

These vegetarian enchiladas are quick to make, great for meal prep, and satisfying every time. So, let’s get cooking!

Step 1: Make the green enchilada sauce

1. First, sauté 1 diced yellow onion and 2 de-seeded jalapeños until they begin to soften.
2. Next, add 3 cloves of garlic, 7 oz hatch chiles, 1 tsp dark chili powder, 1 tsp ground cumin, and ½ tsp kosher salt. Mix to combine.
3. To thicken our green enchilada sauce, add 2 tbsp all-purpose flour or arrowroot starch and mix to coat the ingredients.
4. Slowly whisk in 1 ⅓ cups vegetable broth and allow to come to a gentle boil. Lower the heat and allow the flavors to meld.
5. In a heat-safe blender, carefully add the cooked verde sauce.
6. Add a large handful of cilantro. Since we are going to blend the sauce, make sure to use the cilantro stems, too (they have great flavor).
7. Blend on high until smooth, taste, and adjust salt if necessary.
8. Set aside.

Can I use storebought verde sauce?

Pre-made verde sauce is great in a pinch. The flavor won’t be quite as fresh or complex, though it comes in handy for an extra quick meal.

Step 2: Dice the sweet potato

1. Peel the sweet potato and cut it down the middle. Working with shorter pieces makes it easier since sweet potatoes can be difficult to cut sometimes. 
2. Next, cut the two halves again to have quarters (you should have 4 pieces).
3. Grab one of the quarter pieces and place it flat-side down. Cut it vertically into 1/4 inch pieces.
4. You will now have wide pieces of sweet potato. Lay them on the longer flat piece facing down and cut them in half, into matchsticks.
5. Now, you can proceed to easily dice the sweet potato. Repeat with remaining sweet potatoes.

Can I pre-chop my sweet potatoes?

For easy cooking, you can chop your sweet potatoes ahead of time, storing them in cold water in the refrigerator for up to 24 hours.

Storing chopped potatoes in water is super important because without it, they’ll dry out fast, and their texture will be ruined.

Step 3: Saute the enchilada verdes filling 

1. Since the sweet potato is diced small, it cooks fast. Sauté in avocado oil for 5 minutes till it begins to soften.
2. Add in 2 cloves of minced garlic and 5 oz roughly chopped kale. Sauté till the kale begins to soften. If the mixture becomes dry, add more oil.
3. Once the kale has cooked down, add in 15 oz drained and rinsed black beans.
4. Combine the mixture and allow the flavors to meld for 2-3 minutes. Set aside.

Step 4: Assemble your enchiladas

1. I always set up an assembly line when making enchiladas, which makes it faster and easier to have everything right in front of you. Have a rectangular baking dish, tortillas (I lightly toast mine), sweet potato black bean filling, grated cheese, and your green enchilada sauce ready. 
2. Spread a thin layer of verde sauce on the bottom of the baking dish.
3. Lay down your tortilla and spread a heaping spoon of verde sauce inside. 
4. Spoon a line of sweet potato black bean filling and sprinkle some cheese. 
5. Carefully but tightly, wrap the tortilla and place it with the seam facing down in the baking dish (so it doesn’t unravel itself). 
6. Repeat steps with the remaining tortillas. 
7. Pour the rest of the green enchilada sauce over top of the rolled tortillas, followed by the rest of the shredded cheese.

Cheese Tip:

Opt for freshly grated cheese when possible.

As I mentioned in my chicken enchiladas post, freshly grated cheese melts the best. Most types of pre-shredded cheese use anti-caking agents, so they don’t melt as well. 

You can use pre-shredded cheese if you have it on hand, though it likely won’t get as melty and bubbly.

Can I make these vegetarian enchiladas verdes vegan?

This recipe is nearly vegan as is. Simply swap the Monterey jack cheese for your favorite dairy-free blend. Some of my favorites include Violife Just Like Cheddar Shreds and Daiya Dairy-Free Mexican Blend Shreds.

Step 5: Bake and serve

1. Place in the oven at 350F for 25 minutes. 
2. For the last two minutes, you can broil if you want your cheese more browned (keep a close eye!).
3. Remove from the oven and top with fresh cilantro and diced avocado! 
4. To serve, use two spatulas to help transfer the vegetarian enchiladas to a plate (this helps keep the stuffing from falling out).

How to serve vegetarian enchiladas verdes

Serve your enchiladas warm from the oven with your favorite toppings, including fresh cilantro, avocado, diced tomatoes, sour cream, chives, and pickled jalapenos. 

While this dish is already packed with vegetables, I like to serve it with a side salad, like my Mexican garden chicken salad or grilled corn halloumi salad. 

Other yummy pairings include my roasted tomatillo chicken soup, stuffed poblano peppers, or corn tortilla chips with oven-roasted salsa and homemade guacamole.

Can I meal prep vegetarian enchiladas verdes?

You can assemble the enchiladas ahead of time and place them in the refrigerator prior to baking. 

Make sure to fully seal the enchiladas in the baking dish to keep them fresh and add an additional 10 minutes to bake time.

How to store vegetarian enchiladas verdes

To refrigerate the enchiladas, let them cool completely before storing them in an airtight container. They will last for up to 3 days in the refrigerator. 

When you’re ready to eat, pop them into a preheated oven and bake for 15-20 minutes at 350 F or until warm through. 

To freeze the enchiladas, I recommend using a disposable pan. Do all the steps except for adding the cheese on top prior to baking, cover tightly with plastic wrap so they are fully sealed, and freeze for up to 3 months.

Defrost in the fridge overnight, then bake.

Love comforting vegetarian meals? Try out these other recipes:

• Spinach Ricotta Gnudi
• Lentil Bolognese
• Healthier Gobi Manchurian
• Fiddlehead Ramp Cheese Tart
• Fried Goat Cheese and Roasted Beet

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4.73 from 11 votes

Vegetarian Verde Enchiladas

These vegetarian enchiladas verdes are packed full of vegetables. Sweet potato, black bean, and kale stuffed enchiladas with a homemade green enchilada sauce over the top. This vegetarian enchilada recipe is a great meatless twist, on a Mexican favorite.

Prep: 25 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 25 minutes mins

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8 -10 enchiladas

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Ingredients

Verde Sauce

• ▢ 2 tablespoons avocado oil
• ▢ 7 ounces chopped Hatch green chiles (1 can)
• ▢ 2 jalapeños (de-seeded and roughly chopped (2 tbsp) [see note])
• ▢ 1 small yellow onion (roughly chopped (1 cup))
• ▢ 3 cloves garlic (roughly chopped)
• ▢ 1 1/3 cups vegetable broth
• ▢ 2 tablespoons all purpose flour or arrowroot (GF)
• ▢ 1 1/2 cup fresh cilantro (large handful stems included)
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dark chili powder
• ▢ 1/2 teaspoon Kosher salt

Enchiladas

• ▢ 1 large sweet potato (peeled and diced (2 cups) see in post for how-to dice sweet potato)
• ▢ 5 ounces roughly chopped kale (about 3 cups)
• ▢ 15 ounces can black beans (drained and rinsed)
• ▢ 2 cloves garlic (minced)
• ▢ 8 ounces Monterey jack cheese (freshly grated (see note) (divided))
• ▢ 12 flour or corn tortillas (lightly toasted)
• ▢ 3 tablespoons avocado oil (divided)
• ▢ 1/2 teaspoon Kosher salt
• ▢ Fresh ground black pepper to taste

Garnish

• ▢ Fresh Cilantro
• ▢ 1 Avocado (diced)

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Equipment

• ▢
  Wüsthof Classic Chef’s Knife
• ▢
  Box Grater
• ▢
  Le Creuset Stoneware Rectangular Dish
• ▢
  Ninja Professional Countertop Blender 
• ▢
  Stainless 5-1/2-Quart Saute Pan

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Instructions

Verde Sauce

• In a large skillet over medium/high heat, add 2 tbsp avocado oil, diced yellow onion, and jalapeño. Sauté for 4-5 minutes until onion begins to soften. 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 coat all of the ingredients, this will help thicken the sauce. Slowly pour in the vegetable broth while stirring to combine.
• Allow the sauce to come to a soft boil, then remove from heat.
• Carefully add the sauce to a heat proof blender, add the cilantro, and blend on high until smooth. Taste and adjust seasoning if necessary. Set aside.

Enchilada Stuffing

• 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, then sauté for 5 minutes. Add in the kale, minced garlic, and 1 tbsp avocado oil. Sauté together till the kale begins to wilt (about 2-3 min). Add in the black beans and sauté another 2 minutes to heat beans through. Taste for seasoning and remove from heat.
• Preheat oven to 350F degrees.
• Spread a thin layer (about 1/3 cup) of verde sauce on the bottom of the baking dish. Using an assembly line with all the ingredients, spread a heaping spoon (about a tbsp) of verde sauce on the tortilla and spread around. Next add 2 spoons of the sweet potato black bean mixture and then 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 the green enchilada sauce over the rolled enchiladas. After pouring the sauce, sprinkle the remainder of the 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 (keep a close eye).
• Remove from oven and garnish with fresh cilantro and diced avocado. Enjoy!

Notes

Hatch Green Chiles

• Hatch chile season is typically August-September, but can be hard to find so I usually just use canned green chiles year round.
• If using fresh hatch green chiles, they will need more time to soften, so add them in the beginning with the onions.

Spice level

• If you do not like spicy, use only 1 jalapeño and remove the seeds. The spiciness of the sauce will mellow once combined with all the other ingredients.

Cheese

• I always prefer grating fresh cheese when I am going to be melting a lot of it. Pre-shredded cheese has anti-caking agents which don’t allow it to melt as well, but still can be used if that is what you have on hand.
• I grated 8oz of Monterey jack and divided in two. Half to be used inside and half on top of the enchiladas.

Blending

• If you do not have a heat proof blender, you can use an immersion blender to puree the verde sauce

Sweet Potatoes

• Ensure your sweet potatoes are diced uniformly to ensure they cook evenly.
• See in-post for how to dice sweet potatoes

Kale

• 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 thick parts of the stems.

Making ahead and freezing

• You can assemble the enchiladas ahead of time and place in the refrigerator prior to baking. Ensure to fully seal the enchiladas in the baking dish to keep them fresh and add an additional 10 minutes to bake time.

• To freeze the enchiladas, I recommend using a disposable pan. Do all the steps except for adding the cheese on top prior to baking, cover tightly with plastic wrap so they are fully sealed, and freeze for up to 3 months. Defrost in fridge overnight, then bake.

*See in-post for detailed steps with pictures*

Video

Nutrition Information

Calories: 424kcal (21%), Carbohydrates: 43g (14%), Protein: 15g (30%), Fat: 23g (35%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 25mg (8%), Sodium: 822mg (36%), Potassium: 670mg (19%), Fiber: 11g (46%), Sugar: 3g (3%), Vitamin A: 8406IU (168%), Vitamin C: 36mg (44%), Calcium: 343mg (34%), Iron: 3mg (17%)

© Author: Stephanie