Green Enchiladas
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.
Serves: 4-6
Prep Time: 40 min
Cook Time: 50 min
Ingredients
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)
Directions
1
Enchilada Filling: Puree white beans in a food processor with garlic, onion and green chilies. Stir in corn.
2
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.
3
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.
4
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.
5
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.
6
Bake in an oven preheated to 350 degrees for 20 to 30 minutes.
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