Turn Mother’s Day dinner into an enjoyable activity the whole family can participate in. Our veggie enchiladas are a simple dish that even the children can help prepare. Creamy, and so very easy—these comforting veggie enchiladas are covered in a medley of flavourful sauces, namely salsa verde, pico gallo sauce, vegan queso, and are the perfect dinner choice for this wonderful occasion.
For The Filling
|Onion, quartered and thinly sliced||1|
|Olive oil||2 tablespoons|
|Garlic cloves, minced||2|
|Medium yellow squash, cut into ¼-inch-thick (6 mm) half-moons, drizzled with oil and grilled||2|
|Medium bell peppers, cut in chunks, drizzled with oil and grilled||2|
|Ground cumin||2 teaspoons|
|Salt||½ teaspoon or as required|
|Cooked brown lentils, (boiled till done and drained)||2 cups|
For The Vegan Queso Sauce
|Whole unroasted cashews||1 cup (120 g)|
|Ground cumin||1 teaspoon|
For the Salsa Verde
|Garlic cloves, minced||3|
|Jalapeños, thinly sliced||2|
|Olive oil||2 tablespoons|
|Tomatillos, husked and diced||2 pounds (910 g)|
|Vegetable broth||3 cups (720 ml)|
|Loosely packed fresh cilantro||1 cup (40 g)|
|Fresh lime juice||1 tablespoon|
- Heat a medium saucepan over medium-low heat. Sauté the garlic and jalapeños in the oil for about 3 minutes.
- Add the tomatillos and salt, raise the heat to medium-high, and sauté until the tomatillos begin to soften and release moisture, about 5 minutes.
- Pour in the vegetable broth, bring to a slow boil, and continue to boil for about 20 minutes, stirring occasionally.
- Remove from the heat, let cool until the salsa stops steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth.
For The Pico Gallo
|Small-diced tomato||1 cup (180 g)|
|Finely chopped red onion||1/3 cup (40 g)|
|Jalapeño, seeded and finely diced||1|
|Finely chopped fresh cilantro||½ cup (20 g)|
|Fresh lime juice||2 tablespoons|
- Mix all the ingredients (tomato, red onion, jalapeño, cilantro, lime juice, and salt) together in a mixing bowl.
|Salsa Verde||1 recipe|
|Pico de Gallo||1 cup (240 ml)|
|Chopped fresh cilantro leaves||½ cup (20 g)|
|18 (8-inch/20 cm)|
- For the filling: Preheat a large pan over medium heat. Sauté the onion in the oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic and sauté just until fragrant, 30 seconds or so. Mix in the grilled squash, and bell peppers, add in the cumin, salt and mix. Finally add in the lentils and mix until heated through, 2 minutes or so.
- For the queso: Add all the ingredients plus ¾ cup (180 ml) water to a blender and puree until completely smooth. The sauce is rather thick, so scrape the sides with a rubber spatula often to make sure you get everything.
- Preheat the oven to ]175°C and lightly grease a 9 by 13-inch (23 by 33 cm) casserole dish.
- To assemble the casserole: ladle a thin layer of salsa verde to cover the bottom of the pan, then add 6 of the tortillas. Ladle in another layer of salsa verde (about 1 cup/240 ml) and flip each tortilla to smother them in the sauce. Arrange the tortillas so they’re slightly overlapping and covering the bottom of the pan.
- Add half the filling and pour ½ cup (120 ml) of the salsa on top. Layer in 6 more tortillas and repeat the process of smothering each of them in a cup of salsa. Cover with the remaining filling. Pour ½ cup (120 ml) of salsa verde over the filling and add the final layer of tortillas. Smother those in the remaining salsa verde.
- Spoon the queso sauce in ribbons over the top.
- Bake the casserole for about 30 minutes. The topping should be lightly golden. Remove from the oven and top with pico de gallo and fresh cilantro leaves before serving.