Vegan enchiladas filled with sautéed veggie and topped with homemade tomatillo sauce

Vegan Enchiladas Suizas w/ Tomatillo Salsa Verde

Nutrition facts for veggie enchiladas suizas, showing 296 calories, 6g fat, 52g carbs, and 12g protein


While enchiladas suizas are traditionally filled with shredded chicken and topped with rich crema and lots of cheese, this healthy plant based version will still satisfy all of your savory cravings.

Pick up a jar of salsa verde at the grocery store or scroll down for a 5-ingredient easy DIY sauce starring fresh tomatillos!

This recipe is perfect for a quick, filling, and inexpensive family dinner and will have any picky eater asking for seconds.

Alternatively, it makes for a savory addition to your next weekend brunch since enchiladas suizas pair unbelievably well with a chilled mango mimosa. Don’t believe me? Try out this recipe for yourself and see!

Vegan enchiladas filled with sautéed veggies and topped with salsa verde

Create this yummy plant-based recipe and tag me in your photos on social!

Veggie Enchiladas Suizas

Vegan enchiladas transform into an unforgettable dish when topped with a traditional salsa verde made with fresh tomatillos!
Prep Time15 mins
Cook Time45 mins
Course: dinner, Main Course
Cuisine: Mexican, Plant Based, Vegan
Keyword: Enchiladas, Plant Based Mexican Recipes, Vegan Mexican
Servings: 6 Servings
Calories: 296kcal
Author: Maya Howard


  • 6 Whole Wheat Tortillas
  • 1 Cup Homemade Tomatillo Sauce See recipe below, alternatively, use pre-made salsa verde
  • 1 ½ Zucchini Diced
  • 1 Cup Mushrooms Roughly chopped
  • 1 Cup Roasted Corn Kernels
  • 1 Can Black Beans
  • ½ Cup Onions Sliced thin
  • 4 Cups Spinach Chopped
  • Garlic Powder
  • Sea Salt
  • Black Pepper

Homemade Tomatillo Sauce

  • Cups Tomatillos in Husk Approximately 18 count
  • 1 Small Jalapeno For less spice remove the seeds
  • 2 Cloves Garlic
  • ¼ Small Onion
  • Sea Salt

Optional for Topping

  • ¼ Cup Cilantro
  • ¼ Cup Avocado
  • ¼ Cup Tomato Chopped
  • ¼ Cup Vegan Shredded Cheese


For Homemade Tomatillo Sauce

  • Peel the husk off of each tomatillo and rinse them with hot water, making sure to wash the sticky residue off.
  • Drop the tomatillos into a pot filled with about 4 cups of boiling water. Bring the pot to a boil then reduce to a simmer, cooking uncovered for 10 minutes. (Make sure they don't overcook and burst.)
  • As the tomatillos soften, roast the jalapeno and onions over an open flame or oven-roast for a few minutes. You can also skip this and add them straight into the blender unroasted.
  • Gently scoop the tomatillos out with a spoon and add them into a blender with the jalapeno, garlic, onions, and two large grinds of salt. Blend into a puree then set aside until you are ready to assemble the enchiladas.

For Veggie Enchiladas Suizas

  • Preheat the oven to 350 degrees.
  • Lightly oil a large skillet and toss in the zucchini, onions, and mushrooms. Season with garlic powder and salt, then saute for a few minutes until they are cooked through. Turn off the heat and stir in the raw spinach and pre-cooked corn and black beans.
  • Cover the bottom of a large baking dish with a few spoonfuls of tomatillo sauce.
  • Assemble veggie enchiladas. Spread a few spoonfuls of the sauteed veggie mix onto a tortilla, roll it into a tight enchilada wrap, and place in the pan. Repeat with the remaining tortillas, saving some of the veggie mix for topping.
  • Pour the tomatillo sauce over the enchiladas then sprinkle them with a handful of vegan cheese. Bake covered with foil or uncovered in the oven for 10 minutes.
  • Remove enchiladas from the oven and top with the remaining veggie mix, tomatoes, cilantro, and avocado. Serve hot.
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