Carrot Greens Recipe: Easy Vegetarian Enchiladas

Have you ever wondered about eating carrot greens? Are you searching for a tasty carrot greens recipe? Give these yummy and easy-to-make vegetarian enchiladas a try!

Picture it: You’re trying to unlock the front door with your arms full of groceries, only to have a protruding bunch of carrot greens smacking you in the face as you fumble for your keys. Sound familiar?

“What is all this? Why the heck do they sell carrots with so much leafy fanfare on top?” you probably wondered in exasperation, brushing carrot leaves from your hair.

Listen, girlfriend, they include those carrots greens because they are a straight-up delicious bonus portion of veggies included in the price of the carrots!

Here are some quick facts to sell you on eating carrot greens: 

• Carrot tops contain significantly higher levels of vitamin C than the root.
• They also contain additional potassium, calcium, and protein.
• Carrot greens contain notable quantities of vitamin A. 
• Eating carrot greens may have a number of health benefits, including beneficial impacts on immunity, bone density, eye health, circulation, kidney function, blood pressure, and digestion.
• Eating the carrot leaves as well as the roots will substantially reduce your food waste while boosting your health!

So, what’s the best way to use carrot greens?

Carrot greens are fibrous and sometimes slightly bitter, much like kale, swiss chard, and other leafy greens. While you can absolutely eat them raw, they’re often enjoyed sauteed or blanched. If you do want to try them raw, I hold that you can substitute carrot greens for fresh parsley in a recipe in a pinch.

While carrot green pesto is the Internet’s most famed use for carrot greens, it’s not for me. (Seriously, who in their right mind thinks basil is replaceable?) I wanted to try something different, something where the greens were really adding to the dish from a nutritional and textural perspective… so why not give vegetarian enchiladas a go?!

I love enchiladas in all forms, but I’m also a little obsessive about getting my fruits and veggies in every day, so I wanted to make enchiladas packed with flavor and healthy ingredients. These tasty little tortillas are chock full of yummy, healthy vegetables, including a whopping two cups of carrot greens! 

Note: I tested this recipe on my parents, who think I’m absolutely out of my mind for eating carrot greens. The idea was equally shocking and horrifying to them… and they both happily ate seconds of these colorful, flavorful enchiladas.

Ingredients for Easy Vegetarian Enchiladas with Carrot Greens

• 10 8-inch flour tortillas (not the small ones)
• 1 15 oz. can of red enchilada sauce, divided
• 1 generous cup of shredded cheese, preferably chipotle or pepper jack, for extra flavor
• 3 cloves of garlic, minced
• Kernels from two ears of fresh corn
• 1 medium white onion, chopped
• 1 small red bell pepper, finely chopped
• 2 cups washed and chopped carrot greens
• 1 15 oz. can of black beans, rinsed and drained
• 1 large portabello mushroom cap, chopped
• 2 tablespoons mild pickled jalapenos, roughly chopped
• ¼ teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• Cooking spray
• Olive oil for sauteeing (approximately 1 tablespoon)
• Chopped fresh cilantro to finish cooked enchiladas
• Optional: extra pickled jalapeno, lime wedges, avocado, and sour cream

Instructions for Easy Vegetarian Enchiladas with Carrot Greens

1. Lightly grease a 9” x 13” pan with olive oil. Set aside.
2. Heat your olive oil over medium heat, then add the onion. Cook, occasionally stirring, until the onion is translucent, about 1-2 minutes.
3. Add the minced garlic and saute, stirring frequently, until fragrant, about 1 minute.
4. Add the red pepper and cook for 1-2 minutes, stirring occasionally. 
5. Add the salt, cinnamon, and cumin. Stir.
6. Then add the corn, mushrooms, and greens. Cook until the mushrooms and corn are cooked through, and the greens are bright green, about 2 minutes. Add the beans, and stir to mix. 
7. Remove the veggies from the heat, and transfer them to a large bowl. Stir in the pickled jalapenos and 2 tablespoons of the enchilada sauce. Let cool slightly, and then stir ¼ cup of the shredded cheese (this keeps the cheese from sticking to everything in the world.).
8. Preheat the oven to 400 degrees Fahrenheit, making sure the rack is in the middle of the oven.
9. While the oven preheats, pour ¼ cup of the enchilada sauce over the greased pan and tilt the pan until it’s evenly coated. 
10. Working one at a time, lay your tortillas on a clean, dry cutting board and spoon ½ cup of the veggie filling down the center of each tortilla. Then tightly wrap the tortilla and tuck it seam-side down (otherwise, they will explode with corn confetti) tightly against the short side of the pan. It may help to have an extra set of hands to hold the wrapped tortillas in place while you make the next enchilada, but it’s not necessary. Repeat with all the tortillas. 
11. Then evenly pour the remaining enchilada sauce over the tortillas, leaving the ends naked, so they don’t turn into soggy mush. Sprinkle the remaining shredded cheese across the top, and pop the dish into the oven.
12. Bake for about 20 minutes so the cheese is bubbly and delicious, and the sauce has cooked onto the tortillas. 
13. Remove the enchiladas from the oven, taking care to put the pan on a heat-proof surface, as they will be wildly hot. Let cool for 10-15 minutes, and enjoy! 
14. If desired, serve your enchiladas with extra pickled jalapeno, sour cream, lime wedges, and avocado. I love a make-it-your-own meal! 

All photos via Reese Moore Photography

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