Vegan Green Enchiladas with White Beans
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
8 enchiladas
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Calories
325 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Vegan Green Enchiladas with White Beans
Description
The Vegan Green Enchiladas with White Beans start by sautéing diced onion in a small amount of water or vegetable broth for an oil-free approach, softening it before adding garlic, green chiles, and ground cumin. Shelled edamame and sweet corn are stirred in next, followed by rinsed cannellini beans and chopped baby spinach to provide protein, fiber, and color.
The mixture is portioned onto large gluten-free tortillas, optionally sprinkled with vegan shredded cheese or nutritional yeast, then rolled and placed seam-side down in a baking dish. Covered with salsa verde tomatillo sauce, the enchiladas bake until flavors meld and edges are heated through. Vegan pepper jack cheese slices can be added near the end of baking to melt on top.
This meal offers a flavorful, wholesome vegan option with the savory brightness of salsa verde balancing the creamy, mild bean filling. It is suitable for a family dinner or batch cooking. The recipe's flexibility allows substitution of corn tortillas for a gluten-free or oil-free variant and personalization with toppings like fresh cilantro or avocado slices at serving.
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 4 oz. diced green chiles (I use mild)
- 2 tsp. cumin ground
- 2 cups edamame 10 oz. frozen bag, shelled
- 1 cup sweet corn (frozen, canned, or freshly cooked)
- 15 oz. cannellini beans can
- 2 cups baby spinach
- 16 oz. salsa verde I use mild, tomatillo salsa
- 8 tortilla gluten-free if desired, large
Optional:
- vegan shredded cheese nutritional yeast and/or sliced vegan pepper jack cheese
- cilantro fresh, for serving
- avocado fresh, 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
- Use large burrito-sized tortillas or corn tortillas to suit dietary needs; corn tortillas work well for a gluten-free, oil-free option but may require more tortillas.
- Consider layering enchiladas in a casserole style for easier assembly when using smaller corn tortillas.
- For added spice, vegan pepper jack cheese slices can be placed on top during the last 10-15 minutes of baking to melt.
- Serve with fresh cilantro and avocado slices to add brightness and creaminess as garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Potassium | 509mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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