March 8, 2012


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I didn't snap a very good picture of these, but don't let that deter you because these guys are GOOD. I created this recipe looking for something unique to fill enchiladas smothered in delicious salsa verde. Cannellini beans, edamame, corn, and onion make up the bulk of the filling.

1 can cannellini beans (white kidney), rinsed and drained
1 cup corn (fresh or frozen)
2 cups shelled edamame (fresh or frozen)
1 medium onion, diced
3-4 cloves garlic, minced
2 tsp. cumin
3 Tbsp diced green chiles (I use mild, fire roasted hatch chiles from Trader Joe's)
12 oz. jar Salsa Verde
8 whole wheat/corn tortillas, or tortilla of choice
Mexican shredded cheese
3-4 slices provolone or pepper jack cheese

Place skillet over medium heat. Saute onion 5-8 minutes.
Add cumin, garlic, green chiles and cook 1 minute, stirring.
Add corn, edamame. Saute for another couple minutes.
Add beans, salt/pepper to taste. Stir to combine and turn off stove.
Preheat oven to 325. Distribute the mixture evenly down the center of tortillas. Top with shredded cheese, then roll up tightly tucking in both ends.
Place enchiladas seam side down in a lightly sprayed 9x13 inch pan. Coat with salsa verde.
Place in oven for 15 minutes. Remove and place provolone or pepper jack strips on each enchilada.
Return to oven for 10 minutes.

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