Ingredients:
Salsa
- 5 tomatillos, husked, washed, and cut in half
- 2 poblano peppers, roughly chopped
- 1 yellow onion
- 4 cloves garlic
- 1 cup cilantro leaves and tender stems
- 3/4 cup pepitas
- 1 lime
- salt/black pepper
Filling
- 2 small zucchini, diced
- 1 green pepper, diced
- 1 can white beans, rinsed
- 1 cup fire-roasted frozen corn
- 2 tsp oregano
- 2 tsp coriander
- 2 tsp cumin
- Salt/black pepper
Enchiladas
- 12 corn tortillas
- 1 cup crumbled queso fresco
Preparation:
- Preheat your oven to 375 convection.
- Place the prepared tomatillos, onion, poblano, and garlic on a baking sheet and roast for 20 minutes.
- As they cook, prepare the zucchini and green pepper. In a mixing bowl, combine them with the corn, spices, and season with salt and pepper. Bake in the oven for 15 minutes. Add the beans to the mixture after cooking.
- Toast the pepitas in a pan over medium heat, stirring occasionally so they don't burn. Once they are toasted and aromatic, place them in a food processor with the cooked salsa verde ingredients, as well as the cilantro and lime. Pulse until you have a uniform mixture and then season with salt and pepper. Combine half of the salsa verde with the cooked enchilada filling.
- Fill each corn tortilla with a generous scoop of enchilada filling and arrange them in an oven-safe pyrex or baking dish.
- Combine remaining salsa verde with any leftover filling and spread it over the tortillas. Top with queso fresco and bake in the oven for about 20 minutes, or until the cheese is browned.
- Store in the fridge for 5 days or in the freezer for up to 2 months.
