Ingredients
For the Tortilla Strips
- 2 1/2 tablespoons Vegetable Oil (divided, like avocado or olive oil)
- 10 (285 grams) 6-inch Corn Tortillas (cut into 1 inch strips)
- Pinch of Fine Sea Salt (for sprinkling)
For the Vegetable Filling
- 1 cup (112 grams) White or Red Onion (medium dice)
- 1/2 cup (70 grams) Poblano Pepper (diced medium, about one small; can substitute green bell pepper)
- 1 1/3 cups (160 grams) Corn Niblets (fresh off the cob or thawed from frozen, about two ears of fresh corn)
- 2 teaspoons Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Fine Sea Salt
- 2 cups (235 grams) Zucchini (medium dice, about one medium zucchini)
- 15 ounces (425 grams) Cooked Black Beans (one can or homemade; about 1 3/4 cups, rinsed and drained)
- 2 cups (500 grams) Roasted Tomatillo Salsa Verde
- 1/4 cup (60 grams) Water
Toppings
- 1 1/2 cups (165 grams) Pepper Jack or Monterey Jack Cheese (shredded, packed)
- Handful Black Olives (sliced, optional)
- Extra tortilla strips (reserved for garnish)
- Optional garnishes: fresh or pickled jalapeños, sour cream, limes, avocado, cilantro, sliced tomatoes, salsa
Instructions
- Fry the Tortilla Strips: Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat until shimmering. Add half the tortilla strips and toss to coat with oil. Fry the strips for 3-4 minutes without stirring, then toss occasionally until they are golden and slightly charred, about 10 minutes total. Remove and drain on paper towels. Sprinkle lightly with sea salt. Repeat with remaining oil and tortilla strips. Set aside.
- Cook the Vegetables: In the same skillet, add the remaining 1/2 tablespoon oil and heat over medium-high until shimmering. Add onions and poblano peppers, cooking for about 4 minutes and stirring occasionally to develop a slight char. Add corn niblets, stir, and cook for another 4 minutes with occasional stirring to allow veggies to char lightly.
- Add Spices and Combine Filling: Sprinkle cumin, chili powder, and sea salt over the vegetables, stirring well for about 1 minute to coat everything evenly. Add diced zucchini, black beans, roasted tomatillo salsa verde, and water. Carefully stir to combine without spilling. Reserve 1 cup of tortilla strips and fold in the remaining tortilla strips into the mixture. Bring the mixture to a simmer. Lower heat to medium-low and cover the skillet with a lid. Cook for 3 minutes to warm through and let flavors meld.
- Finish with Cheese and Serve: Remove lid and evenly sprinkle shredded pepper jack or Monterey jack cheese over the top along with sliced black olives if using. Cover again and cook for an additional 2 minutes or until the cheese melts. Remove from heat. Garnish with the reserved crispy tortilla strips and your favorite toppings such as jalapeños, sour cream, lime wedges, avocado, cilantro, tomatoes, or extra salsa. Serve warm.
- To Store: Transfer leftovers to a lidded container and refrigerate for up to 3 days or freeze for up to 2 weeks. Thaw in the fridge overnight and gently reheat covered in a 350°F (180°C) oven until warmed through.
Notes
- Use fresh or frozen corn for best flavor and texture.
- For a milder flavor, substitute poblano pepper with green bell pepper.
- Adjust chili powder amount to taste for preferred spice level.
- Cheese can be substituted with a vegan option to make this dish dairy-free.
- The frying step for the tortilla strips adds essential crunch but can be skipped to reduce oil usage, though texture will be softer.
- Ensure to rinse canned black beans to reduce sodium content.
- Leftover enchiladas can be reheated in the oven to maintain texture and flavor better than microwave reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
