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Pan of vegan green enchiladas topped with avocado and cilantro
5 from 3 votes

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.
AuthorKaitlin - The Garden Grazer
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Oil-Free Option, Vegan
Servings8 enchiladas

Ingredients

US Customary - Metric
  • 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)

Optional:

  • Vegan shredded cheese, nutritional yeast, and/or sliced vegan pepper jack cheese
  • Fresh cilantro, avocado for serving

Instructions

  • Preheat oven to 350.
  • 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 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.

Notes

*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.

Nutrition Per Serving (Estimate)

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