White Bean Enchiladas Verdes with Roasted Corn and Zucchini

Plate of White Bean Enchiladas Verdes topped with corn and zucchini.

5 from 2 votes

White Bean Enchiladas Verdes with Roasted Corn and Zucchini

My white bean enchiladas are hearty, satisfying, and loaded with flavor! Stuffed with a creamy white bean filling, smothered in zesty tomatillo sauce, and served with tender roasted zucchini and sweet summer corn, they’re the ultimate cozy, Mexican-inspired meal you’ll want to make again and again.

Prep Time20

Cook Time40

Total Time1

Course: Entree

Cuisine: American, Mexican

Servings:

Calories: 481kcal

Author: Alissa

Ingredients

For the Tomatillo Sauce

1 ½ pounds tomatillos, husked and washed
1 medium onion, very roughly chopped
6 garlic cloves
1 tablespoon olive oil
½ cup fresh cilantro packed
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon pepper

For the Filling

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
¼ cup water
2 tablespoons lime juice
½ teaspoon salt, or to taste

For the Enchiladas

12 corn tortillas
Olive oil, for brushing

For the Roasted Corn and Zucchini

1 medium zucchini, quartered and sliced
1 cup fresh corn kernels (about 2 ears)
2 teaspoons olive oil
Salt and pepper, to taste

For Serving

Chopped fresh cilantro

US Customary - Metric

Instructions

Make the Tomatillo Sauce

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Arrange the tomatillos, onion, and garlic cloves on the baking sheet. Drizzle them with a tablespoon of olive oil, then use your hands to distribute it evenly over the vegetables.
Place the baking sheet into the oven and roast the vegetables until the tomatillos are heavily blistered, and the garlic and onions are tender and browned in spots, 20 to 25 minutes. You can make the filling while the vegetables roast, if you'd like.
Place the roasted tomatillos, onion, garlic into a blender or the bowl of a food processor fitted with an s-blade. Add the cilantro, lime juice, and salt. Blend until smooth. Taste-test the sauce and add more salt if you'd like.

Make the Filling

Coat the bottom of a medium skillet with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the garlic and cumin. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
Stir in the beans and water. Raise the heat and bring the water to a boil, then lower the heat so that it's just cooking at a low simmer. Let the mixture simmer for about 5 minutes, stirring occasionally, until most of the water has evaporated.
Remove the skillet from heat. Use a fork or potato masher to mash about half of the beans. Stir in the lime juice, salt, and pepper. Taste-test the mixture and adjust any seasonings to your liking.

Make the Enchiladas

Preheat oven to 350°. Ladle about half of the sauce into the bottom of a large baking dish or oven-safe skillet.
Working in batches of about 4, wrap tortillas in a moist paper towel and microwave for 20 to 30 seconds, just until softened. Place ¼ cup of bean mixture into the center of a tortilla and roll. Place the enchilada into the prepared baking dish or skillet, seam-side down. Repeat until all tortillas and filling are used.
Brush the tops of the enchiladas lightly with a bit of olive oil. Place the dish into the oven and bake until tops just begin to brown, about 7 minutes. Remove the dish from oven, cover the enchiladas with the remaining tomatillo sauce, then return them to the oven. Bake 15 minutes more.

Make the Roasted Corn and Zucchini

Toss the corn and zucchini with the olive oil in a large oven-safe skillet or roasting pan and place it into the oven with the enchiladas. Bake 20 minutes, until the vegetables are tender, flipping once or twice during baking.

Serve

Let the enchiladas sit for 5 to 10 minutes before removing them from the pan. Divide them onto plates and top them with the roasted zucchini, corn, and cilantro. Serve.

Notes

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

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