Vegan Green Enchiladas with White Beans
Savory, protein-packed Vegan Green Enchiladas with salsa verde! A satisfying meal made with white beans, edamame, and sweet corn.
- 1 onion
- 3-4 cloves garlic
- 4 oz. diced green chiles (I use mild)
- 2 cups shelled edamame (10 oz. frozen bag, shelled)
- 1 cup sweet corn (frozen, canned, or freshly cooked)
- 15 oz. can cannellini beans
- 2 tsp. ground cumin
- 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.
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 translucent, add garlic, cumin, and green chiles. Stir and sauté 2 minutes.
Add corn and shelled edamame (can use frozen of each - no need to thaw first). Stir and sauté another 2 minutes.
Add white beans (rinsed and drained) and roughly chopped spinach. 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.
*I use large burrito-sized tortillas. Made gluten-free with your favorite GF tortillas.
Corn tortillas are also a delicious 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.
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: 328 kcalCarbohydrates: 53 gProtein: 13 gFat: 8 gSaturated Fat: 1 gPotassium: 522 mgFiber: 7 gSugar: 9 gVitamin A: 1142 IUVitamin C: 14 mgCalcium: 149 mgIron: 5 mg