White Bean Enchiladas Verdes with Roasted Corn and Zucchini
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Connoisseurus Veg · by Alissa★ 5.0 (2)

White Bean Enchiladas Verdes with Roasted Corn and Zucchini

NUTRITION · PER SERVING60M COOK
CAL 30%·PRO 50%
CARBS 100G66% OF CAL
24G FIBER0G ADDED13G INTRINSIC62G OTHER13G TOTAL SUGAR
FAT 15G23% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

White bean enchiladas smothered in zesty tomatillo sauce and served alongside roasted corn and zucchini. Creamy, flavorful, and satisfying without meat.

mainmexicantacobeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 pounds tomatillos, (husked and washed)
  • 1 medium onion, (very roughly chopped)
  • 6 garlic cloves
  • 1 tablespoon olive oil
  • 1/2 cup fresh cilantro (packed)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons ground cumin
  • 2 (15.5 ounce/439 gram) cans cannellini beans, (drained and rinsed)
  • 1/4 cup water
  • 1/2 teaspoon salt, (or to taste)
  • 12 corn tortillas
  • Olive oil, (for brushing)
  • 1 medium zucchini, (quartered and sliced)
  • 1 cup fresh corn kernels ((about 2 ears))
  • 2 teaspoons olive oil
  • Salt and pepper, (to taste)
  • Chopped fresh cilantro
PREP
20M
SODIUM
1129MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.