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Home » Recipes » Enchilada

Vegan Green Enchiladas with White Beans

Jul 5, 2012 by Kaitlin · 3 Comments

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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.)

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!

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.

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

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

Customizing

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.

Vegan enchiladas verde on a white plate with avocado and fork

Serving

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!

Plate with vegan green enchilada topped with salsa verde

For more inspiration, also 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 4 votes
Print Recipe Pin Recipe Comment
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 50 minutes 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 (180°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.

Sodium content: 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.

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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

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

More Vegan Enchilada Recipes

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    White Bean Zucchini Enchiladas (Vegan)
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    Vegetable Quinoa Enchiladas (Vegan)

Comments

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    Recipe Rating:




  1. Jenn says

    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 says

      January 28, 2022 at 1:03 pm

      Great to hear!

      Reply
  2. Lindsey says

    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

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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