Light, zingy and zangy…this enchilada recipe is a break from the norm and you wont be disappointed.
12 oz. (¾ lb) tomatillos, chopped
1 bunch (about 8) green onions, sliced
4 garlic cloves, minced
6 oz. can diced green chilies
1 jalapeno, seeded and minced
1 bunch cilantro, chopped
½ cup corn
2 15oz cans black beans
zest of 1 lemon (about 1 Tbsp)
½ tsp ground black pepper
12 6-inch corn tortillas
1 cup Monterrey Jack cheese, grated
plain yogurt for garnish
COMBINE: Combine the ingredients for the tomatillo salsa in a large bowl. In another bowl, combine the black beans, lemon zest, black pepper, and 2 cups of the prepared tomatillo salsa. This will be the filling for the enchiladas.
ASSEMBLE: Place as much filling as can comfortably fit into each tortilla, roll up, and place seam-side down in a 9×13 pan. Once the pan is filled, sprinkle with cheese.
BAKE: Cover in foil and bake at 400° F for 30-40 minutes or until warm inside and cheese is melted. During the last few minutes the foil can be removed to better melt the cheese without drying the enchiladas out too much.
FINISH: To serve, top each enchilada with a generous spoonful of tomatillo salsa and a dollop of plain yogurt.
Note: To prevent the tortillas from breaking during assembly, wrap the stack of 12 in a wet dish towel. Place in the microwave for 40-60 seconds or until warm and moist.
Find us at This Gal Cooks, Make ahead meals for busy moms, Say not Sweet Anne, Pint Sized Baker, Inside Brucrew life, Mandy’s recipe box, Nap-timecreations, Kitchen meets Girl, Gluten free homemaker, Buns in my oven, Fluster Buster, Chocolate Chocolate and More, Tidy Mom, WhipperberryLink Parties!