Vegan Green Enchiladas with White Beans

Easy vegan Green Enchiladas (enchiladas verde) with white beans, edamame, and sweet corn! A savory and satisfying meal made topped with tasty salsa verde. (Gluten-free and oil-free option.)

These Vegan Green Enchiladas are somewhat of an unconventional twist on enchiladas, but we find them to be so delicious.

They are satisfying with lots of plant-based protein and fiber. Plus easy to prepare for lunch or dinner.

Edamame, cannellini beans, and sweet corn join together. Then they are rolled up and topped with salsa verde before baking.

Ingredients for Green Enchiladas

For this recipe you will need:

• Yellow onion
• Garlic cloves
• Diced green chiles: These usually come in a small 4 oz. can. Use mild or medium as desired.
• Shelled edamame: I use frozen.
• Sweet corn: Fresh, frozen corn kernels, canned, fire-roasted, etc.
• Cannellini beans: Or substitute another white bean like Great Northern. Pinto beans could also probably work, but I haven't tried this yet.
• Ground cumin
• Fresh baby spinach
• Salsa verde: Also known as tomatillo salsa verde sauce. I buy a store-bought mild version. But feel free to use a homemade green enchilada sauce if you have one.
• Large flour tortillas: Use gluten-free if desired. Or you can also make a stacked casserole-style version with corn tortillas.

Customize

Omit edamame: If you are not a fan of edamame (or can't find it) simply substitute with an additional can of white beans.

Make it cheesy: Add your favorite dairy-free cheese. Sprinkle cheddar shredded cheese, mozzarella, or monterey jack cheese into the filling mixture. (Or other vegan cheeses of choice.) You can also top the enchiladas in the baking dish with cheese during the last 10-15 minutes of oven baking time.

Spicy: I use mild green chiles and mild salsa verde. But you can spice it up by using medium or by adding vegan pepper jack cheese.

Stacked enchiladas: This recipe also works as an enchilada casserole. Simply layer and stack the filling and tortillas in a casserole dish for easier assembly. I recommend using corn tortillas for this method (which are a great gluten-free + oil-free option as well). You will need about 12-16 tortillas.

Serving

Enjoy as is, or top with your favorite garnishes and flavors before serving:

• Avocado or guacamole
• Fresh cilantro
• Vegan sour cream
• Fresh lime juice
• Hot sauce to taste

This is also great served with a side of Cilantro Lime Brown Rice.

For more inspiration, browse all white bean recipes or enchilada recipes.

Vegan Green Enchiladas with White Beans

A simple enchiladas verde recipe with white beans, edamame, and sweet corn. So savory and satisfying with plant-based protein and fiber!

5 from 3 votes

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Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free Option, Mexican-inspired, Oil-Free Option, Vegan

Servings: 8 enchiladas

US CustomaryMetric

Ingredients

• 1 yellow onion
• 3-4 cloves garlic
• 4 oz. diced green chiles (I use mild)
• 2 tsp. ground cumin
• 2 cups shelled edamame (10 oz. frozen bag, shelled)
• 1 cup sweet corn (frozen, canned, or freshly cooked)
• 15 oz. can cannellini beans
• 2 cups baby spinach
• 16 oz. salsa verde/tomatillo salsa (I use mild)
• 8 large tortillas* (gluten-free if desired)

Optional:

• Vegan shredded cheese, nutritional yeast, and/or sliced vegan pepper jack cheese
• Fresh cilantro, avocado for serving

Instructions

• Preheat oven to 350°F (176°C).
• Dice onion.
• In a large skillet over medium-high heat, sauté onion 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more liquid as needed.)
• Meanwhile, mince garlic. When onions are soft, add garlic, green chiles, and cumin. Stir and sauté 2 minutes.
• Add shelled edamame and corn. (You can use frozen of each - no need to thaw first.) Stir and sauté another 2 minutes.
• Add white beans (rinsed and drained) and spinach (roughly chopped). Stir to combine and turn off stove.
• Distribute the bean mixture evenly down the center of each tortilla. Top with a sprinkle of vegan shredded cheese or nutritional yeast (optional). Then roll up tightly, tucking in both ends.
• Place enchiladas seam side down in a 9"×13" pan. Evenly coat the top with salsa verde.
• Place in oven and bake for 25 minutes. (If using vegan pepper jack cheese, place slices on top of enchiladas during last 10-15 minutes of cooking.) Add any desired toppings before serving.

Notes

*Tortillas: I use large burrito-sized tortillas. Made gluten-free with your favorite GF tortillas.

Corn tortillas: These are a great GF/oil-free option. You'll need about 12-16 tortillas. However, you may want to turn it into an enchilada casserole and layer/stack the filling & tortillas for easier assembly.

Spicy cheese: Pepper jack cheese is also a tasty, spicy addition. (Follow Your Heart brand makes a great vegan one.) Simply place slices of it on top of the enchiladas during last 10-15 minutes of baking to melt.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Green Enchiladas with White Beans

Amount per Serving

Calories

325

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

3

g

Potassium

 

509

mg

15

%

Carbohydrates

 

53

g

18

%

Fiber

 

7

g

29

%

Sugar

 

9

g

10

%

Protein

 

13

g

26

%

Vitamin A

 

1133

IU

23

%

Vitamin C

 

14

mg

17

%

Calcium

 

143

mg

14

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying these vegan Green Enchiladas (verde) with edamame, also check out:

• Black Bean Spinach Enchiladas
• Protein Monster Vegan Enchiladas
• Homemade Enchilada Sauce
• Easy Vegan Bean Enchiladas

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