Sicilia Vegetarian Enchiladas

Sicilia Vegetarian Enchiladas

Happy Cinco De Mayo Omnivores!

Recipe Created by Dara Mulligan


  • 10 to 12 tomatillos husked, rinsed and cut into half
  • 3 large poblano chilies
  • 5 tablespoons olive oil
  • 4 tsp Omnivore Salt
  • 3 Tablespoons Mexican crème, sour cream or crème fraiche
  • 3 garlic cloves, peeled and roughly chopped
  • 1 whole jalapeno
  • I bunch cilantro, reserve a few extra sprigs for garnish
  • 3-6 tablespoons Omnivore Sicilia Sauce
  • 1 large red onion, diced, set some aside for garnish
  • 1 small carton of mushrooms (button, oyster or shiitake are good), stemmed and sliced
  • 1 can drained black beans
  • 2 cups of grated jack cheese
  • 1 bunch of spinach
  • 8-10 corn tortillas
  • 1cup crumbled Mexican queso fresco or other fresh cheese like feta or goat cheese


  • Preheat Oven to 350
  • Husk, rinse and half the tomatillos, place in bowl and toss with (1) tbsp. of the olive oil and (1) tsp omnivore Salt, place cut side down on a roasting sheet
  • Slice poblanos in half, remove the seeds and devein. Place cut side down next to the tomatillos
  • Roast at 350 for 10- 15 minutes or until soft to touch, let cool and remove skin and stem from poblanos
  • Devein and remove seeds from Jalapeno, place in blender with garlic, cilantro, (1) tsp Omnivore Salt and 1 tbsp. of olive oil, puree till smooth and set aside
  • Place the cooled tomatillos, only (1) poblano, (2) tbsp. of crema and (3) tbsp. of Omnivore Sicilia Sauce in the blender and puree till smooth.
  • Set remaining poblanos aside for filling
  • In a large bowl, combine the cilantro puree, tomatillo puree, 1 tsp Omnivore Salt and 2 tbsp. of Omnivore Sicilia



  • In a heavy bottom pan over medium heat, heat 2 tbsp. of Olive oil
  • Finely dice onions and garlic, add to pan and sauté till translucent
  • Slice mushrooms, add to the pan with (1) Tsp Omnivore salt , cook over medium heat till soft
  • Pile the spinach on top of the mushroom mixture, turn to low and
  • cover with a lid, cook till spinach is wilted, mix well, remove from pan and strain
  • Mash the drained can of black beans with a potato masher
  • Chop remaining poblanos
  • In a large bowl combine Mushroom mixture, beans and Poblanos, set advise



  • Warm (2) tbsp. Oil, dip the tortillas on both sides into the oil one by one to soften, place in a damp tea towel to keep moist
  • Select a baking dish that is oven proof and that will snugly fit 8-10 enchiladas, cover the bottom of your baking dish with 4-5 tablespoons of sauce
  • Fill one tortilla with (2) tbsp. of the filling and (1) tbsp. Jack cheese and roll For an extra kick, drizzle on more Sicilia sauce, place tortilla seam side down in baking dish, make sure to pack them tightly in the baking dish so they stay folded


  • After you assemble all of the enchilada’s in the baking dish, sprinkle the remaining Jack cheese and sauce on top
  • Mix together (1) tbsp. of Omnivore Sicilia and the remaining (1) tbsp. of crema, and drizzle on top
  • Crumble the queso fresco on top and sprinkle the remaining (1) tsp Omnivore Salt
  • Bake uncovered for approx. 20 mins until browned and bubbly

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