You know what the worst is? When it’s Sunday night and your kids are starving and you are exhausted and you order takeout and then it comes to your house after you waited for an hour and the order is all messed up. Right!? We ordered Pizza tonight- gluten free and no cheese and then it showed up with like, tons of extra cheese. It was everywhere and soaking the box with grease and the salad was covered in like a million buttered croutons. I had to count to 10 and slow talk myself that this was no way to teach my kids to behave when things didn’t work out the way you want, because I almost had a full blown temper tantrum. I wanted to have a kicking crying tantrum howling “noooooooooooo!!!” Instead I ordered again and we ate dinner at 8:30 at night. I am pretty sure I didn’t win any parental awards tonight!

 

Green Vegan Enchiladas

But I will make up for it Monday night when I make these Vegan Green Enchiladas! Meatless Mondays are something that I strive for, and these enchiladas that I made a few months ago are ready for a repeat performance- especially now that we are getting fresh corn in! The last time we had these I made a batch of these Green Enchiladas, and then I made Spiced Pulled Pork Enchiladas. Because both varieties had almond ricotta in them, nobody even realized that they were cheese free (like our pizza!) They were just over the top delicious.

Green Vegan Enchiladas

With Cinco De Mayo this week, I had to share this vegan option with you. And even if you are not vegan these are absolutely delicious and will leave you shoveling more and more onto your plate! It’s all about that salsa verde- I recommend considering a double batch just so you have extra for dipping. Enjoy!

Green Vegan Enchiladas

Vegan Green Enchiladas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Salsa Verde
  • 6 Tomatillos, peeled and chopped
  • 2 Green onion, chopped
  • White onion, roughly chopped
  • 1 bunch Cilantro
  • 3 cloves Garlic
  • 1-2 Serrano chili’s, roughly chopped (depending on how hot you like it)
  • kosher salt
  • Cilantro Almond Ricotta:
  • 1 cup Almond Ricotta
  • ½ cup Cilantro, finely chopped
  • Kosher salt
  • Vegetable Filling:
  • 2 tablespoons olive oil
  • 1 Red onion, thinly sliced
  • 1 Red Bell pepper, thinly sliced
  • 3 cups of fresh corn kernels
  • 2 teaspoons Chili powder
  • kosher salt
  • 12 Corn tortillas
  • For Serving:
  • Avocado slices
  • Red onion slices
  • Chopped fresh cilantro
Instructions
  1. For the Salsa: Combine all of the ingredients in the jar of a blender and puree until smooth and completely combined. Season with salt.
  2. For the Cilantro Almond Ricotta:
  3. In a medium bowl stir together the ricotta and cilantro and then season to taste with kosher salt. Transfer the contents to a Ziploc bag and set aside.
  4. For the Veggie Filling:
  5. In a large sauté pan over medium-high heat add the olive oil. Add the onion and pepper slices and sauté for 2 minutes, add the corn and cook for 1 more until the corn is starting to soften. Add the chili powder and cook for 1-2 more minutes until the corn is tender. Season to taste with kosher salt.
  6. Preheat the oven to 400 degrees.
  7. Dip each tortilla in the green salsa and then snip the corner off the Ziploc and squeeze a line of ricotta down the center of the tortilla. Add some veggies and then roll it up and place it in a skillet or baking dish. Repeat with the remaining tortillas and filling. There should still be ⅔ of the salsa left. Spread ⅔ of the remaning salsa of it over the top of all the tortillas in the pan, reserving the rest.
  8. Bake the enchiladas at 400 degrees for 15-20 minutes and when you remove the pan, spoon the remaining salsa over the top of the dish. I like to garnish with chopped avocado, cilantro and red onion.

 

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Categorized: Dinner, Recipe Index, Tacos, Vegan
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You know what the worst is? When it’s Sunday night and your kids are starving and you are exhausted and you order takeout and then it comes to your house after you waited for an hour and the order is all messed up. Right!? We ordered Pizza tonight- gluten free and no cheese and then it showed up with like, tons of extra cheese. It was everywhere and soaking the box with grease and the salad was covered in like a million buttered croutons. I had to count to 10 and slow talk myself that this was no way to teach my kids to behave when things didn’t work out the way you want, because I almost had a full blown temper tantrum. I wanted to have a kicking crying tantrum howling “noooooooooooo!!!” Instead I ordered again and we ate dinner at 8:30 at night. I am pretty sure I didn’t win any parental awards tonight!

 

Green Vegan Enchiladas

But I will make up for it Monday night when I make these Vegan Green Enchiladas! Meatless Mondays are something that I strive for, and these enchiladas that I made a few months ago are ready for a repeat performance- especially now that we are getting fresh corn in! The last time we had these I made a batch of these Green Enchiladas, and then I made Spiced Pulled Pork Enchiladas. Because both varieties had almond ricotta in them, nobody even realized that they were cheese free (like our pizza!) They were just over the top delicious.

Green Vegan Enchiladas

With Cinco De Mayo this week, I had to share this vegan option with you. And even if you are not vegan these are absolutely delicious and will leave you shoveling more and more onto your plate! It’s all about that salsa verde- I recommend considering a double batch just so you have extra for dipping. Enjoy!

Green Vegan Enchiladas

Vegan Green Enchiladas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Salsa Verde
  • 6 Tomatillos, peeled and chopped
  • 2 Green onion, chopped
  • White onion, roughly chopped
  • 1 bunch Cilantro
  • 3 cloves Garlic
  • 1-2 Serrano chili’s, roughly chopped (depending on how hot you like it)
  • kosher salt
  • Cilantro Almond Ricotta:
  • 1 cup Almond Ricotta
  • ½ cup Cilantro, finely chopped
  • Kosher salt
  • Vegetable Filling:
  • 2 tablespoons olive oil
  • 1 Red onion, thinly sliced
  • 1 Red Bell pepper, thinly sliced
  • 3 cups of fresh corn kernels
  • 2 teaspoons Chili powder
  • kosher salt
  • 12 Corn tortillas
  • For Serving:
  • Avocado slices
  • Red onion slices
  • Chopped fresh cilantro
Instructions
  1. For the Salsa: Combine all of the ingredients in the jar of a blender and puree until smooth and completely combined. Season with salt.
  2. For the Cilantro Almond Ricotta:
  3. In a medium bowl stir together the ricotta and cilantro and then season to taste with kosher salt. Transfer the contents to a Ziploc bag and set aside.
  4. For the Veggie Filling:
  5. In a large sauté pan over medium-high heat add the olive oil. Add the onion and pepper slices and sauté for 2 minutes, add the corn and cook for 1 more until the corn is starting to soften. Add the chili powder and cook for 1-2 more minutes until the corn is tender. Season to taste with kosher salt.
  6. Preheat the oven to 400 degrees.
  7. Dip each tortilla in the green salsa and then snip the corner off the Ziploc and squeeze a line of ricotta down the center of the tortilla. Add some veggies and then roll it up and place it in a skillet or baking dish. Repeat with the remaining tortillas and filling. There should still be ⅔ of the salsa left. Spread ⅔ of the remaning salsa of it over the top of all the tortillas in the pan, reserving the rest.
  8. Bake the enchiladas at 400 degrees for 15-20 minutes and when you remove the pan, spoon the remaining salsa over the top of the dish. I like to garnish with chopped avocado, cilantro and red onion.

 

Recipe by Heather Christo (http://heatherchristo.com)