Most of us need to incorporate more vegetables into our diet. Why not wrap them in a corn tortilla and cover them with tomatillo salsa? I wanted to cook something fairly healthy to give to some friends who are busy with newborn triplets, so they could pop it into the oven for dinner and have extra to reheat during the week. I confess I’m a sucker for the ‘South of the Border’ flavors. The acid and heat of a balanced salsa verde gets me every time. Also, is there anyone that doesn’t love Chihuahua cheese? Bring on the enchiladas!
For the vegetables, I chose a poblano pepper, zucchini, red onion and a yellow bell pepper for color. I decided to add firm tofu for more protein and another texture. I put the tofu on a paper towel lined plate, put another paper towel on top, and placed my Lodge cast iron skillet directly on top of the tofu to press out the excess liquid. After an hour had passed, I removed the skillet and paper towels, then marinated the tofu in some Aji Amarillo paste. While all this was happening to the tofu, I cut the other vegetables, seasoned them with salt, pepper, ground cumin and ancho chili powder, and seared them.
Next, I made the tomatillo salsa. The recipe is quick, simple and delicious!
Salsa Verde
Yield: 3 1/2 cups
Active time: 15 minutes
Start to finish: 15 minutes
2 pounds tomatillos, husks removed, rinsed
1 small onion, quartered
1 small jalapeño, halved
3 cloves garlic, peeled
1/4 cup fresh cilantro, rough chopped
Salt to taste
1. Preheat the broiler to high.
2. Place the tomatillos, onion, jalapeño and garlic on a sheet tray and place it under the broiler, 4- to 6-inches from the burner.
3. Cook, turning the vegetables occasionally, until tender and slightly charred.
4. Place the vegetables in a blender and puree until smooth.
5. Stir in the cilantro and season with salt to taste.
Note: You can also char the vegetables on a hot grill. Watch our video demonstration of how to make a version of tomatillo sauce that requires no cooking.
The final cooking step was searing the tofu. I used a non-stick saute pan and fish spatula because the tofu is fairly delicate. I seared each side of the tofu until it was golden brown.
When you begin to assemble the enchiladas, be careful not to overstuff them (guilty!) because they won’t close completely. Then it becomes more of an enchilada casserole. Don’t fret if this happens. It’s still delicious, just not as pretty!
I’ve included a version of this vegetarian enchilada recipe that we teach in The Chopping Block's Vegetarian Boot Camp.
Enchiladas Verdes with Grilled Portobello, Zucchini, Black Bean and Tofu
Yield: 4-6 servings
Active time: 45 minutes
Start to finish: 1 hour, 5 minutes
For the filling:
1 tablespoon achiote paste
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
2 portobello mushrooms, stems removed
1 zucchini, cut lengthwise into 1/2-inch slices
1/2 red onion, sliced into rounds
Salt and pepper to taste
1/2 pound firm tofu, semi frozen and then grated
One 15-ounce can black beans, drained and rinsed
For the assembly:
Salsa Verde
1 dozen corn tortillas
3 cups Chihuahua or Monterey Jack cheese, grated
Sour cream, for garnish
1. In a small bowl whisk together the achiote paste, olive oil and lime juice until smooth and no lumps remain.
2. Place the mushrooms, zucchini and onions on a sheet tray. Brush the achiote marinade over the vegetables, and season with salt and pepper. You can let the vegetables marinate for up to 6 hours.
3. Heat a grill pan over medium heat and grill the vegetables, turning once, until they are softened and lightly caramelized. Set aside to cool. Once cool, cut the grilled vegetables into medium dice and combine with the grated tofu and black beans.
4. Preheat the oven to 400°.
5. To assemble the enchiladas, spread about one cup of Salsa Verde into a baking dish. Fill each tortilla with about 1/2 cup of the filling and 2 to 3 tablespoons of cheese. Roll the tortillas up and nestle them together in the baking dish. Pour the remaining salsa evenly over the enchiladas and top with the remaining cheese.
6. Bake until bubbly and golden brown, 20 to 25 minutes.
7. Allow the enchiladas to set for 5 minutes and then serve with a dollop of sour cream.
February's Vegetarian Boot Camp is already sold out, and there are only a few seats left in our March cooking class so sign up today!
