Vegetarian Enchiladas | Recipe Cart | Recipe Cart

Ingredients

• 1½ lb. tomatillos, husks removed, rinsed
• 1 medium onion, peeled, cut into 8 wedges
• 6–8 large poblano chiles (about 1½ lb. total)
• 2 serrano chiles
• 6 garlic cloves, unpeeled
• 3 Tbsp. extra-virgin olive oil, divided
• 1 tsp. kosher salt, plus more
• 1 cup cilantro leaves with tender stems
• ½ tsp. ground cumin
• 1 medium onion
• 2 Tbsp. plus ⅔ cup extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 bunch curly kale (about 9 oz.), stems removed, leaves finely chopped
• Kosher salt
• 1 15.5-oz. can pinto beans, drained, rinsed
• 4 oz. coarsely grated Monterey Jack cheese (about 1 cup), divided
• 12 5"–6" corn tortillas
• 2 oz. coarsely grated Cotija (about ½ cup)
• Cilantro leaves, lime wedges, sliced avocado, and hot sauce (for serving)