5.0 from 12 votes
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!
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. 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)
Optional:
- Vegan shredded cheese, nutritional yeast, and/or sliced vegan pepper jack cheese
- Fresh cilantro, avocado 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
- *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.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
53g
(18%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Potassium
509mg
(15%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
1133IU
(23%)
Vitamin C
14mg
(16%)
Calcium
143mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8enchiladas
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.