5 from 12 votes
Vegan Green Enchiladas with White Beans
These Vegan Green Enchiladas feature a hearty filling of sautéed onions, garlic, green chiles, edamame, corn, cannellini beans, and spinach inside gluten-free tortillas. Covered with salsa verde and optionally topped with vegan cheese, they bake until heated through and melded. The dish combines creamy textures with mild spices and fresh elements in a comforting casserole-style meal.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
8
enchiladas
Calories:
325 kcal
Course:
Main Course
Cuisine:
Vegan, Mexican-American Fusion, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 enchiladas
Amount Per Serving
Calories 325
% 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.