Prep: 40 minutes Cook: 50 minutes
By Heather McDougall
I like to serve this with fresh greens, such as arugula or spinach, tossed with a little lime juice. Chopped onions, fresh salsa and avocado also go well with this dish. I put out a number of different toppings for my family. My boys tend to eat more if they get to play a part in choosing what is going to go with their meal.
- Enchilada Filling:
- 4 cups cooked cannellini beans
- 3 cloves garlic
- 1 white onion, roughly chopped
- 4 ounces mild diced green chilies
- 1 cup fresh or frozen corn
- soft corn tortillas
- White Sauce:
- 3 tbsp nutritional yeast
- 4 tbsp brown rice flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups non-dairy milk
- salt to taste
- Green Enchilada Sauce:
- 7 ounce can Mexican green sauce
- 1 1/2 cups water
- 2 tbsp cornstarch
- chopped fresh cilantro for garnish (optional)
Enchilada Filling: Puree white beans in a food processor with garlic, onion and green chilies. Stir in corn.
White Sauce: Pour the dry ingredients into a skillet and allow them to cook until they begin to toast. Add the non-dairy milk and whisk well until combined. Using a spoon, stir often until the sauce thickens.
Green Enchilada Sauce: Combine all of the ingredients except the cilantro. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Add the cilantro just before serving.
To Make the Enchiladas: Using a 9 x 9 baking dish, spread tortillas out in a layer then spread the pureed white beans over them.
Next spread a layer of White Sauce and repeat all of the layers until you run out of ingredients ending with a layer of Green Enchilada Sauce on top.
Bake in an oven preheated to 350 degrees for 20 to 30 minutes.