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Vegetarian Enchiladas

I love Mexican food! I love everything from our famous tacos to soups, salads, sauces, and main dishes. It is definitely one of the things I miss the most from home, aside from my family and friends.
Now that I live in Mimi I try preparing a lot of Mexican dishes especially when we have friends over, since I know how they also love our national food. But honestly there is nothing like the salsa verde my grandmother makes.

We were craving some enchiladas the other day so I decided to make a twist on the traditional ones and make them vegetarian. Not to brag or anything but they were delicious!

Servings: 2


  • 4 corn tortilla
  • 12-16 dried tomatoes
  • ½ cup green beans
  • ¼ cup wilted spinach

  • for the sauce:
  • 2-4 green tomatoes
  • ¼ onion
  • ½ garlic clove chooped
  • 1-2 jalapenos seeded
  • 2 sprigs fresh cilantro


  • 1. For the sauce: Boil the tomatillos and jalapenos in salted water until just tender, about 10 minutes, then drain.
  • 2. Place in blender or food processor with cilantro, onion and garlic and blend until smooth.
  • 3. On a pan heat your tortillas. Once they are warm assemble each tortilla with 3-4 dried tomatoes, 3-4 green beans and spinach.

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