An easy vegan Green Enchiladas recipe (enchiladas verde) with white beans, edamame, and sweet corn! It's a savory and satisfying meal topped with tasty salsa verde. (Vegan with gluten-free and oil-free options.)
These Vegan Green Enchiladas are somewhat of an unconventional twist on enchiladas, but we find them to be so delicious!
Edamame, cannellini beans, and sweet corn join together. Then they're rolled up and topped with salsa verde before baking.
They're so satisfying and a great source of plant-based protein and fiber.
Plus easy to prepare for lunch or dinner.
Ingredients for White Bean Enchiladas
For this recipe you will combine then assemble in a baking dish:
- Yellow onion: Or you can use white onion or sweet onion if desired.
- Fresh 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. You will need two cups, which is about a 10-ounce bag.
- 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: Be sure to use gluten-free if desired. I try to find organic whole grain tortillas when possible. Or you can also make a "stacked" casserole-style version with corn tortillas!
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, vegan mozzarella, or Monterey jack cheese into the filling mixture. (Or other vegan cheeses of choice.) You can also sprinkle the enchiladas 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.
Enjoy as it is, or top with your favorite garnishes and flavors. A few ideas include:
- Avocado or guacamole
- Fresh cilantro
- Vegan sour cream
- A squeeze of fresh lime juice
- Hot sauce to taste
Pairing: These are great served with a side of Cilantro Lime Brown Rice!
Vegan Green Enchiladas with White Beans
- 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)
- Vegan shredded cheese, nutritional yeast, and/or sliced vegan pepper jack cheese
- Fresh cilantro, avocado for serving
- 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.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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