July 5, 2012

Green Enchiladas

Time for another recipe revisit. This is a unique twist on enchiladas, and it's oh so delicious. Edamame, cannellini beans, and corn join together inside the tortillas, coated with savory salsa verde. I absolutely had to post these again because the pictures on my previous post didn't do them nearly enough justice! (Although I still found them a bit tricky to photograph...)

Vegan (with dairy-free cheese)
Gluten-free (with gluten-free tortillas)

15 oz. can cannellini beans
2 cups shelled edamame, fresh or frozen
1 cup corn, fresh or frozen
1 medium onion
3-4 cloves garlic
2 tsp. cumin
4 oz. diced green chiles (I use mild, fire roasted hatch chiles from Trader Joe's)
12 oz. salsa verde
8 large tortillas (flour, corn, or whole wheat)
Mexican shredded cheese
3-4 slices provolone or pepper jack cheese

Dice onion, mince garlic. Rinse and drain beans.
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 strips of provolone or pepper jack on each enchilada.
Return to oven for 10 minutes.


  1. this is a lovely one. Thank you for sharing this nice recipe.

  2. What a nice, healthy version! I never thought of adding edamame to an enchilada before, but they have a great texture for it. Great thinking!