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Prep
Difficulty
Easy
Time
Estimate
45 mins
Make the green enchilada sauce. You can skip the roasted tomato sauce called for in the enchilada recipe if you like or have two sauces instead. Make the enchilada filling. Roll them up and bake. While they bake, simmer the black beans and chop the salsa.
Grab a bag of frozen peas and ripe avocados to stuff these tortillas with goodness. Your favorite jar of salsa works for the enchilada sauce or try blending up roasted tomatoes with a pinch of two of spices as the recipe calls for. Skip the cheese to make these vegan or dairy free.
Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.
Take a simple tomatillo based salsa (our favorite is White Girl Salsa) or a homemade variety and blend it with a puree of dark leafy greens to create a doctored up, flavorful, nutrient packed sauce perfect for topping enchiladas and more.
This tropical salsa truly works with any variation. Pineapple is easy to come by, but a small dice of mangoes, kiwis, papayas, or other tropical fruit. I prefer to use fresh, but a nice quality of canned or frozen pineapple can work too.
