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!
- 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).
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.
*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.
Calories: 325 kcal | Carbohydrates: 53 g | Protein: 13 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Potassium: 509 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 1133 IU | Vitamin C: 14 mg | Calcium: 143 mg | Iron: 5 mg