Veggie Enchiladas topped with Cinnamon Pistachio Verde Sauce

No photo for this one – I had a hard time getting one that was pretty. The green from the verde along with the monochromatic tortilla and cheese.. just believe me, I am sparing you from an unappealing image.

The recipe, on the other hand is outstanding. I love the trio of flavors: slight sweetness of the cinnamon, the crunch of the pistachio, and the spice and acidity from the salsa verde. I feel like cinnamon is underutilized in savory recipes and am trying to encourage its use!

Veggie Enchiladas topped with a Cinnamon Pistachio Verde Sauce

  • 1 jar of Salpica salsa verde
  • 1/3 c pistachios
  • ¼ tsp cinnamon
  • Olive oil
  • ½ onion diced
  • 1 zucchini , chopped
  • ½ c black beans
  • 1/3 c corn
  • ¼ tsp cumin
  • ½ tsp chili powder
  • Salt and pepper
  • 4-6 corn tortillas
  • 4 oz of cheddar jack cheese
  1. First, make the enchilada sauce. This is not your traditional enchilada sauce as you will be using premade salsa. Pulse the pistachios in a food processor. Add the jar of salsa verde and cinnamon. Pulse a few more times. Set aside
  2. Heat the olive oil in a skillet, add the onion and zucchini. After 5 minutes, add the cumin and chili powder. Sauté the veggies until they are tender. Add the corn and beans. Salt and pepper your filling mixture as needed
  3. Add a thin layer of verde sauce at the bottom of a 8×8 pan
  4. Important step in making enchiladas: heat the tortillas first, and then dip each tortilla in the verde sauce. Stuff the tortilla with the veggie mixture, roll, and place in the 9×9 pan
  5. Continue this process until you run out of tortillas or room in the pan
  6. Top the tortillas with the remaining verde sauce, then add the cheese
  7. Cook at 350 F for 20 minutes or until cheese is bubbling