Vegan White Bean Enchiladas with Spinach! Smothered in a deliciously creamy avocado cilantro sauce. Super easy assembly for a healthy weeknight meal!
White Bean Enchiladas! This recipe is a happy, delicious marriage between two of my all-time favorite recipes: Black Bean Spinach Enchiladas and Creamy Cilantro-Lime Dressing. It’s common for enchiladas to be overflowing with cheese. So I wanted to create something that was flavorful and creamy enough, but you didn’t even notice the lack of cheese. I also wanted a quick, easy sauce. (I’m talking throw everything in a blender… blend… done.)
There were certainly no complaints from my husband as the kitchen overflowed with enchiladas throughout the week as I tried to get this recipe right. We really enjoyed them and I’m excited to have another enchilada recipe in our rotation! Hope you enjoy as well 🙂
Quick note: the Avocado Cilantro Sauce can also be used as a healthy condiment for a variety of Mexican recipes. Use it as dipping sauce for taquitos, or dolloped on tacos, nachos, burritos, etc. as a healthier alternative to sour cream!
Come join The Garden Grazer on Instagram and share a pic if you make these. I love seeing your beautiful recreations!
White Bean Spinach Enchiladas with Avocado Cilantro Sauce
- Two 15 oz. cans cannellini beans
- 6 oz. baby spinach
- 4 green onions
- 2 cups corn (I used frozen, thawed)
- 1 1/2 tsp. cumin
- 8 large tortillas (gluten-free if desired)
- Cilantro for garnish
For the avocado cilantro sauce:
- 2 avocados
- 1 cup loosely packed cilantro (stems removed)
- 1/2 cup onion or shallot (roughly chopped)
- 2 cloves garlic
- 2/3 cup vegetable broth (more as needed)
- Juice from 1 lime
- 2 tsp. white wine vinegar
- 1 tsp. cumin
- 1/8 tsp. salt
- Optional: add jalapeno, cayenne pepper, or ground chipotle for a kick
- Preheat oven to 350.
- Make the sauce: in a blender or food processor, puree all ingredients until smooth. Add a touch more broth or water if necessary to blend. Taste and adjust seasonings/flavors if desired.
- In a pan over medium heat on the stove, saute the spinach for 2-3 minutes or until just wilted.
- Slice green onions. In a medium bowl, combine green onions, white beans (rinsed and drained), corn, sauteed spinach, and cumin. Stir to combine.
- Distribute bean mixture evenly down the center of each tortilla.
- Coat the bottom of a 9×13 inch glass baking dish with a thin layer of the sauce.
- Roll up the tortillas, and place seam side down in the dish.
- Pour the remaining sauce over the top of the enchiladas.
- Bake for 25 minutes. Garnish with cilantro before serving.