Name: Vegetarian Enchiladas
Yield: 4–6 servings
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; ½ tsp. ground cumin; 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)

Two rows of enchiladas topped with melted cheese and salsa verde in a roasting dish with a serving spoon.

Photo by Emma Fishman, Food Styling by Susie Theodorou

Giving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture (read: they won’t disintegrate into mush). This is especially important if you’re using slightly dry or very thin tortillas. If you’re using fresh, high-quality tortillas, you can skip the fry: Just warm up each one in a dry skillet.

Recipe notes

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