• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Enchilada

    Vegan Green Enchiladas with White Beans

    Jul 5, 2012 by Kaitlin

    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.)

    Pan of vegan green enchiladas topped with avocado and cilantro

    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.

    Onion, spinach, soybeans, and sweet corn cooking in a skillet with wooden spoon

    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.
    Open tortilla with filling of white beans and corn on top

    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.

    Vegan enchiladas verde on a white plate with avocado and fork

    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.

    Plate with vegan green enchilada topped with salsa verde

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

    Pan of vegan green enchiladas topped with avocado and cilantro

    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
    Print Recipe Pin Recipe Comment
    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

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

    « Pico de Gallo (Salsa Fresca)
    Chickpea Noodle Soup »

    Reader Interactions

    Comments

    1. Jenn

      January 28, 2022 at 12:47 pm

      5 stars
      Super tasty and so easy to make! We added vegan sour cream right before serving.

      Reply
      • Kaitlin

        January 28, 2022 at 1:03 pm

        Great to hear!

        Reply
    2. Lindsey

      July 05, 2012 at 4:55 pm

      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!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2022 The Garden Grazer