Recipe + Photos by April Viar 

Savor the goodness of tomatillo salsa verde enchiladas, topped with cashew sour cream and pico de gallo. Plus, enjoy the convenience of having homemade salsa verde and cashew sour cream leftovers for more tasty dishes.

Servings: 6

INGREDIENTS

Tomatillo Salsa Verde

  • 20 tomatillos, husk removed and washed
  • 8 cloves garlic, 4 with skin on
  • 1 sweet white onion
  • 1 bunch of cilantro
  • 4 jalapeños, deseeded
  • 1 lime, juiced
  • 1 tsp salt

Enchilada Filling 

  • 1 15 oz can organic black beans
  • 1 15 oz can of organic pinto beans
  • 1 sweet white onion
  • 1 green pepper, diced
  • 1 cup potatoes, diced
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp cumin powder 
  • 1 tsp olive oil 
  • 1 pack 6-inch La Tapatia Certified Vegan Corn Tortillas 

Cashew Sour Cream 

  • 1 cup raw cashews, soaked overnight or boiled for 30 minutes and drained
  • 3 tbsp apple cider vinegar 
  • 1/2 cup + 2 tbsp of water 
  • 1 lemon, juiced
  • Pinch of salt 

Pico De Gallo

  • 1 cup roma tomatoes, deseeded and diced 
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced 

DIRECTIONS 

  • Preheat the oven to 410F. Line a sheet pan with aluminum foil. Place 2 jalapeños and 4 cloves of garlic with the skin on and 16 of the tomatillos on the pan. Slice onion in half, put one half to the side and roughly chop the other one, place on the sheet pan with the other ingredients. Roast for 20 – 25 minutes till brown spots appear. Let cool to room temperature. Once cooled, you can pull the skin off of the garlic cloves. Add the roasted veggies, 4 raw garlic cloves, 2 raw jalapeños, half of white onion and all of the remaining salsa verde ingredients to a food processor and blend for 2 to 3 minutes. It is normal for the salsa verde to thicken because of the higher amount of naturally occurring pectin. Just add a little water to thin out if desired. Set aside. 
  • In a large saute pan on medium low heat, add olive oil, potatoes, green peppers, spices and cook for 5 minutes. Add in both cans of beans, stir everything together. Simmer for 20 minutes till potatoes are tender and liquid has been absorbed. 
  • While the filling is cooking you can make the cashew sour cream and pico. 
  • Add all the ingredients for the cashew sour cream to a high powered blender and blend till you have a smooth consistency. 
  • In a medium bowl, combine all of the ingredients for the pico de gallo and mix well. 
  • Preheat the oven to 350F. Pour 1 cup of salsa verde in the bottom of a large casserole dish, making sure to spread it out evenly. Assemblethe enchiladas by taking the corn tortillas and slightly heating them up in a pan so they become pliable. Fill the tortilla up with the bean and potato mixture in the middle and roll them like a burrito. Place them folded face down in the casserole dish, repeat till you have filled up the available space. Generously cover the enchiladas with another cup of salsa verde, ensuring that every inch is covered. Place in the oven and bake for 15 to 20 minutes, till the sauce is bubbly.  
  • To serve, top the enchiladas with cashew sour cream, tomatillo salsa verde and fresh pico de gallo. Enjoy! 
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