|50 min||12 min||6|
|6 cup||Mixed vegetable salad (such as butternut squash, zucchini, sweet bell pepper, red onion, mushrooms, asparagus, cut into ½-inch cubes)|
|1 tbsp||Olive Oil, Extra Virgin (for drizzling)|
|1 dash||Salt and pepper (to taste)|
|1 can (15oz)||Black beans, canned (drained & rinsed, or 1 1/2 cup cooked)|
|20 medium||Tomatillo (about 2 ¼ pounds, husked & washed, for sauce)|
|1 medium pepper(s)||Jalapeno pepper (stem removed, for sauce)|
|1/2 small||White onion (peeled & grated, or applesauce, wet ingredients, for sauce)|
|3 clove(s)||Garlic (for sauce)|
|10 sprig||Cilantro (coriander) (for sauce)|
|1 tbsp||Sea Salt (for sauce)|
|3 tbsp||Olive Oil, Extra Virgin (for sauce)|
|12 small tortilla(s)||Tortilla, corn|
|1/2 cup||Queso fresco cheese (crumbled, or grated Monterey Jack, optional)|
For casserole version, see "Notes" below.
Leftovers? Chop up the enchiladas and add to a pot of chicken broth. Heat and serve. Enchilada Soup!