Vegan Green Enchiladas with White Beans
Savory, protein-packed Vegan Green Enchiladas with beautiful salsa verde! A super satisfying meal made with white cannellini beans, edamame, and sweet corn.
Servings: 8 enchiladas
- 15 oz. can cannellini beans
- 2 cups shelled edamame (fresh or frozen)
- 1 cup sweet corn (fresh or frozen)
- 1 onion
- 3-4 cloves garlic
- 2 tsp. cumin
- 4 oz. diced green chiles (I use mild, fire roasted hatch chiles)
- 12 oz. salsa verde
- 8 large tortillas (gluten-free if desired)
- Vegan shredded cheese to taste
- 3-4 slices vegan pepper jack cheese (optional)
Preheat oven to 325.
Dice onion and mince garlic.
In a skillet over medium-high heat, saute onion 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute method.)
Add minced garlic, cumin, and green chiles. Cook 1 minute, stirring.
Add corn and shelled edamame. Saute for another 2 minutes.
Add white beans (rinsed and drained). 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, then roll up tightly tucking in both ends.
Place enchiladas seam side down in a 9×13" pan (lightly sprayed if desired). Coat the top with salsa verde.
Place in oven for 15 minutes. Remove and place strips of vegan pepper jack cheese on each enchilada if desired.
Return to oven for 10 minutes.
Made gluten-free with your favorite GF tortillas. (If using smaller corn tortillas, you'll need 12-16 tortillas. They're lovely with this dish!) You may want to turn this into an enchilada casserole and stack the filling & tortillas instead for easier assembly with corn tortillas.
Calories: 319kcal | Carbohydrates: 52g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Potassium: 462mg | Fiber: 7g | Sugar: 8g | Vitamin A: 349IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 5mg