Vegetarian Enchiladas | Recipe Cart

Name: Vegetarian Enchiladas | 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)

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Vegetarian enchiladas with charred tomatillos and poblanos, served with pinto beans and cotija cheese. Perfect for a flavorful Mexican casserole experience.

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