Last summer I enjoyed a lovely visit to San Francisco –  one of my favorite cities!  This gorgeous city has a myriad of vibrant and amazing vegan restaurants.  My inspiration for this dish came from a wonderful vegan Mexican joint named Gracias Madre.  This fully plant-based and organic restaurant serves fresh and bold flavors that proves Mexican cuisine does not have to be cheese / dairy dependent.

These salsa verde enchiladas are a tasty twist on the classic enchiladas roja.  Green tomatillos are oven-roasted to bring out deep flavor and when combined with jalapeños, lime juice, onion and cilantro, the results are mouth-watering!  These baked enchiladas are topped off with a drizzle of cashew cream along with sliced radishes, cilantro, and avocado.  Every time I bite into this dish, I am transported to the creative culinary delights of SFO and Gracias Madre.



Prep time:

Servings: 4


Salsa Ingredients:

  • 9-10 tomatillos husked and washed

  • 1/4 cup red onion chopped

  • 1 jalapeno de-seeded and chopped

  • 1/2 cup cilantro roughly chopped with stems

  • 1 tbsp fresh lime juice

  • 1 tbsp olive oil 

  • Salt to taste

Filling Ingredients:

  • Organic corn tortillas

  • 1 red bell pepper diced

  • 1 cup shiitake mushrooms sliced

  • 2 medium potatoes boiled and diced

  • 2 garlic chopped

  • 1 cup baby kale

  • 2 tbsp cilantro chopped

  • 1 tbsp taco seasoning

  • Pinch of paprika

  • 1/4 tsp chipotle pepper

  • 1 tbsp olive oil

  • Salt


  • 3/4 radishes thinly sliced

  • 1 jalapeno sliced

  • Cashew sour cream

  • Cilantro

  • Micro greens

  • Avocado cubes



  • Place the washed tomatillos in a baking dish.  Toss them with a tablespoon on olive oil.  Bake them for 20 minutes on 350 degree F or until tender.

  • Once the tomatillos are cooked and cooled, transfer them to the blender

  • Add the red onion, lemon, cilantro, jalapeno, and sea salt then blend (leave somewhat chunky, not a puree)

  • Keep the salsa aside

Enchilada Filling:

  • Heat 1 tbsp olive oil in a non-stick pan  Add the garlic and give quick sauté. 

  • Add the red pepper and mushrooms.  Cook the vegetables for a minute, still keeping them crunchy.

  • Add boiled potatoes to the pan and lightly saute along with other contents

  • Add the baby kale and saute once more until kale starts wilting

  • Turn the heat to low and add the taco seasoning, paprika, chipotle pepper, salt, and cilantro.  Mix all contents well and keep aside.

  • To control the spice level of the enchiladas, adjust the amount of paprika used.  Note that jalapeños can vary in spice level.

Enchilada Assembly:

  • Dip each corn tortilla in the tomatillo sauce.

  • Place filling mixture in each of tortilla.  Roll them and place them in the baking dish folded side down.

  • Add tomatillo sauce on top.  Bake them for 10 minutes on 350 Degree F.

  • When the enchiladas are heated thoroughly, garnish them with radish slices, chopped jalapeno slices, cilantro, avocado cubes, and cashew sour cream.

  • Enjoy!