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White Bean Green Chili Enchiladas

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: green sauce enchiladas vegan, vegan enchiladas
Servings: 4
Calories: 502kcal

Ingredients

  • 1 yellow onion diced
  • 1 tbsp olive oil OPTIONAL
  • 2 cloves garlic minced
  • 1 4 oz can green chiles
  • 1 15 oz can cannellini beans rinsed and drained
  • 1 tbsp nutritional yeast
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 bunch cilantro cilantro, divided
  • 2 avocados
  • 1 lime juice of
  • 2 14 oz cans green enchilada sauce
  • 8 whole wheat flour tortillas or corn tortillas
  • 1 cup vegan shredded cheese
  • 4 roma tomatoes diced

Instructions

  • Preheat oven to 350ºF.
  • In a medium skillet over medium heat, saute chopped onion with oil or vegetable broth for 5 minutes until translucent. Add garlic and cook for 1 more minute.
  • Stir in green chiles, half of the cilantro, white beans, nutritional yeast, chili powder, cumin, salt and pepper, and 1/2 cup of the enchilada sauce. Cook until heated through, about 2 minutes.
  • In the bottom of a 9×13 baking dish, spread 1/2 cup of the enchilada sauce evenly.
  • Lay each tortilla flat. Spread about 1/4 cup of the filling into each tortilla. Roll up each tortilla and place into the baking pan, seam side down. Top evenly with enough of the green enchilada sauce to cover completely. Sprinkle with an optional 1/2 cup vegan shredded cheese. Place in the oven and bake for 20 minutes.
  • When serving, top with sliced avocados, tomatoes and the rest of the cilantro.

Nutrition

Calories: 502kcal | Carbohydrates: 55g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Sodium: 716mg | Potassium: 821mg | Fiber: 11g | Sugar: 6g | Vitamin A: 831IU | Vitamin C: 26mg | Calcium: 116mg | Iron: 4mg
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