Vegan Salsa Verde Enchiladas

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I mowed my lawn with hedge trimmers this weekend.

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I suppose mow is the wrong verb. I ~freshened~ it up.

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Garrett was gone and the lawn was very lush and our HOA is on steroids so I got a little panicky. I had to do something!

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I spent about 22 hours weighing the pros and cons of starting the actual lawn mower. There were no pros, only cons. These include: amputating my own foot, losing control of it and it driving away from me, scalping the grass so badly I pull it all out and we have a bald yard, and running over Topanga, to name a few. I simply couldn’t do it. I made like 7 trips to the garage to will the mower to become less menacing, and I only successfully raised my BP. My original plan B was to use kitchen scissors, but I thought that could take a while. That’s when it happened – when I spotted the hedge trimmers! To town I went!

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The neighbors think I am certifiable.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-9 enchiladas

Ingredients:

  • 6 tomatillos, washed + tops + bottoms sliced
  • 1 serrano pepper, washed + seeded
  • 1 onion, 1/2 quartered + the other half diced
  • 4 tbsp. of garlic, minced
  • 1/2 cup of cilantro, + more for serving
  • 1 lime
  • Whole wheat tortillas
  • 1 package of soyrizo
  • 1 can of white beans, rinsed + drained
  • 1 ear of corn, husks removed
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Combine tomatillos + serrano pepper + the quartered halve of the onion + 2 tbsp. of garlic + 1/2 cup of cilantro + juice of 1/2 a lime + S+P in a food processor, pulse until no chunks
  • Place corn on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Roast for 15 minutes, turning once
  • Once cooled, remove kernels + set aside
  • Lower oven temp to 350
  • Meanwhile, heat salsa verde in a sauce pan over low-med heat
  • In a skillet, heat remaining olive oil over medium heat
  • Add soyrizo, cook for 4-5 minutes
  • Add onion, cook for another 1-2 minutes
  • Add white beans + corn, cook another 1-2 minutes
  • Spread half of the salsa verde on the bottom of a baking dish
  • To assemble, lay a tortilla flat + fill with soyrizo filling + arrange in dish, repeat
  • Spread a lil more of the salsa verde on top
  • Bake for 10 minutes
  • Remove from oven + top with remaining salsa
  • Bake another 15
  • Serve hot
  • Eat as many of these as it takes to become the new emoji with the goofy smily + drool coming out of his mouth

 

Idea from here!

http://www.connoisseurusveg.com/white-bean-enchiladas-verdes-with-roasted-corn-and-zucchini/

 

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26 thoughts on “Vegan Salsa Verde Enchiladas”

  4. Osyth says:
    Reply

    The man opposite and to the left of us in Massachusetts uses nail scissors in the dead of night. He watches the grass grow and then he rushes out and clips the offender dead in it’s tracks. The man next door to him and immediately opposite us finds dead mice and throws them in our driveway and then pretends he knows nothing about them. That they just roll over and die for no particular reason in the same place daily. God Bless America you are collectively certifiable 🇺🇸

    Liked by 1 person

  5. Hungry Breton (Franck) says:
    Reply

    It could be worth… You could have used the lawn mower to get the hedge, even if it is a bit more tricky… But it is known to have been done in our parts. I have said too much already. I haven’t had enchiladas in well, at least 20 years, yours sounds refreshingly delicious, I can certify that! 😉 😀

    Liked by 1 person

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