Chayote and White Bean Enchiladas with Roasted Tomatillo Sauce and Golden Cheese

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the tomatillos, jalapeño, half of the white onion, and 2 garlic cloves on a baking tray. Drizzle with 15 ml (1 tbsp) olive oil and sprinkle with 1 g (1/2 tsp) ground cumin, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 18 to 20 minutes, until the tomatillos are soft and lightly browned on the edges.

2. 2

   While the vegetables roast, heat a large skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook the remaining chopped white onion for 3 to 4 minutes. Add 1 minced garlic clove, the chayote, the remaining ground cumin, dried oregano, the rest of the salt, and black pepper. Sauté for 8 to 10 minutes, stirring, until the chayote is tender but still holds its shape.

3. 3

   Stir the cooked white beans into the skillet and cook for 2 more minutes, lightly mashing some of the beans to help bind the filling. Add the lime juice, mix well, and remove from the heat.

4. 4

   Transfer the roasted tomatillos, jalapeño, roasted onion, and 2 roasted garlic cloves to a blender. Blend until smooth. For a looser consistency, add 30 to 60 ml (2 to 4 tbsp) water if desired. Taste and adjust salt if needed.

5. 5

   Reduce the oven temperature to 190°C / 375°F. Spread a thin layer of tomatillo sauce over the bottom of a baking dish.

6. 6

   Warm the corn tortillas on a dry griddle or skillet for 20 to 30 seconds per side so they fold without breaking. Fill each tortilla with the chayote and white bean mixture, roll it up, and place seam-side down in the baking dish.

7. 7

   Spoon the remaining tomatillo sauce over the enchiladas and scatter the shredded Monterey Jack cheese on top. Bake for 12 to 15 minutes at 190°C / 375°F, until the cheese is melted and lightly golden.

8. 8

   Serve the enchiladas hot with chopped fresh cilantro and toasted pumpkin seeds on top.