I improvised this recipe last week and have been looooving it fresh and as leftovers!

You can make the sauce ahead of time and refrigerate or freeze to use as needed in different dishes. *Looks complicated -- is probably not, I just write long recipes.*

Tricolor Veg. Enchiladas w/ Tomatillo Sauce and Chipotle Black Beans

for the sauce:

- 4 cans tomatillos (or equivalent fresh), roughly chopped
- 1 med. onion, chopped (reserve half for enchiladas/beans)
- 1 large clove garlic, minced
- 1 jalapeno pepper, seeds and ribs removed, diced (if you wand some spice in the sauce)
- 1 T cilantro, chopped
- 1-2 T vegetable oil
- cumin, salt, and pepper, to taste

for the enchiladas:

- reserved quarter of chopped onion
- 1 large red bell pepper, cut into bite-sized strips (about 1" long)
- 1 Anaheim pepper, cut in half and into 1/4" wide strips
- 1 cup fresh cooked or frozen thawed sweet corn
- queso fresco or monterey jack cheese
- corn tortillas

for the beans:

- reserved quarter of chopped onion
- 1 can black beans, drained and well-rinsed
- 1 chipotle pepper in adobo sauce, diced (careful! very spicy!)
- additional adobo sauce (if desired, the chipotle will already make the beans very spicy)
- 1 C water or vegetable broth
- salt and pepper, to taste

Make the tomatillo sauce:

Saute onions in oil over med-high heat until nearly translucent. Add garlic and jalapeno (if using) and saute until soft. Add tomatillos (make sure the pan is still over med-high heat; a good sear on the tomatillos really brings out their flavor). Saute for a few minutes until the flavors combine and mixture is very fragrant, season mixture slightly. Stir in cilantro. If the mixture seems too thick, add vegetable broth, 1/4 C at a time, until you reach the desired thickness. Remove from heat, let cool slightly. Transfer to a blender and blend until smooth. Return to pan, simmer for about 10-15 minutes. Adjust seasonings as necessary.


Preheat oven to 350 degrees. Heat oil over med-high heat. Add onion, saute until nearly translucent. Add peppers, saute until barely softened (again, make sure the pan is hot enough to get a slight sear on the vegetables). Remove from heat, stir in corn.

Assemble enchiladas in a 9 x 9 pan. Cover bottom of pan in a layer of sauce, then assemble enchiladas traditionally by rolling individually, or layering like lasagna. Top with another layer of sauce, and sprinkle of cheese. Bake for about 20 minutes, or until sauce and cheese are bubbly.

While the enchiladas bake, make the beans:

Heat oil over medium heat in small saucepan. Saute onions until translucent. Add beans, cook until they begin to split. Add chipotle pepper and salt. Stir and cook for a few minutes more, but don't let the beans burn. Once thick, add water or broth, stir well, and cook until reduced to desired thickness.

Serve enchiladas with beans and your desired grain (i.e., brown rice or bulgar wheat) and an extra sprinkling of cheese. Enjoy!