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Plate of Three Enchiladas Verdes Topped with Green Salsa, Corn, Zucchini, and Jalapeno Slices
White Bean Enchiladas Verde with Roasted Corn and Zucchini
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Creamy white beans are blended up, stuffed into corn tortillas and smothered in spicy tomatillo sauce to make these vegan white bean enchiladas verdes.
Course: Entree
Servings: 4
Author: Alissa
Ingredients
For the Tomatillo Sauce
  • 1 ½ lbs. tomatillos husked and washed
  • 1 small onion or ½ large onion, quartered
  • 3 garlic cloves
  • 1 jalapeno pepper seeded
  • ½ cup fresh cilantro packed
  • 1 ½ tbsp. lime juice
  • 1 ½ tsp. agave or maple syrup
  • ½ tsp. salt
  • ¼ tsp. pepper
For the Filling
  • 2-14 oz. cans cannellini beans drained and rinsed
  • 1 small onion or ½ large onion, quartered
  • 2 garlic cloves
  • 1 tbsp. lime juice
  • 2 tsp. ground cumin
  • ¼ tsp. salt
For the Enchiladas
  • 12-16 corn tortillas
  • about 2 teaspoons olive oil
For the Roasted Corn and Zucchini
  • 2 medium zucchini chopped
  • 1 cup fresh corn kernels about 2 ears
  • 2 tsp. olive oil
  • salt and pepper to taste
Instructions
Make the Tomatillo Sauce
  1. Working in batches if needed, place all ingredients into food processor bowl and blend until all ingredients are very finely chopped.
  2. Transfer mixture to saucepan and place over medium heat. Bring to a simmer. Allow to cook at a low simmer until mixture thickens and excess liquid evaporates, about 15 minutes.
Make the Filing
  1. While sauce cooks, place all filling ingredients into food processor bowl and blend until smooth.
Make the Enchiladas
  1. Preheat oven to 350°. Ladle about half of the sauce into the bottom of a large baking dish or oven safe skillet.
  2. Working in batches of about 4, wrap tortillas in a moist paper towel and microwave for 20-30 seconds, just until softened. Place ¼ cup of bean mixture into the center of a tortilla and roll. Place into prepared baking dish or skillet, seam-side down. Repeat until all tortillas and sauce are used.
  3. Brush tops of enchiladas lightly with oil. Place into oven and bake until tops just begin to brown, about 7 minutes. Remove from oven, cover with remaining tomatillo sauce and return to oven. Bake 15 minutes more.
Make the Roasted Corn and Zucchini
  1. Toss corn and zucchini with oil and place in oven with enchiladas. Bake 20 minutes, until tender, flipping once or twice during baking.
Recipe Notes

The tortillas can also be softened by briefly placing in a warm skillet if you aren't into the microwave thing.