fbpx

emilie eats main logo

White Bean Green Chili Enchiladas

This post is written in partnership with HERDEZ®. All opinions are my own!

Enchiladas don’t have to be complicated! Make these easy vegan White Bean Green Chili Enchiladas for your next dinner party to satisfy everyone, including your plant-based friends and family.

Green Chili Enchiladas

I have to admit: the only time I’ve ever made enchiladas at home was, like, 6 years ago. I don’t know why I’ve neglected to make a pan of delicious tortillas stuffed with delicious fillings topped with a delicious sauce. What could be better than that?

That all changes NOW. I vow to make vegan enchiladas as much as possible, because *news flash*: they’re actually pretty easy to make! And did I mention how delicious they are?

Green Chili Enchiladas with Tomato

We’re adding a little twist to traditional enchiladas in this White Bean Green Chili Enchiladas recipe. First off, we’re stuffing them with plant-based ingredients like white beans and vegan shredded cheese.

Next, we’re replacing traditional red enchilada sauce with HERDEZ® Guacamole Salsa! I know what you’re thinking… the two best things in life, guac and salsa, in one product?? Am I dreaming?!? Nope! This is real.

The HERDEZ® Guacamole Salsa is creamy, smooth, and tangy. It’s got a little bit of kick, but not too much! I love using it on these vegan enchiladas, for dipping chips, and as dressing on Mexican-style bowls.

You’ve probably seen the HERDEZ® label at your local grocery store. Fun fact: HERDEZ® Salsa is the #1 selling salsa brand in Mexico! That’s how you know it’s good stuff, people. HERDEZ® brings modern Mexican flavors to life and helps people connect with the delicious and authentic flavors of Mexico. In addition to the Guac Salsa they make a variety of other tasty salsas and sauces; you can head to the HERDEZ® website for more.

Green Chili Enchiladas with HERDEZ Salsa

HERDEZ Guacamole Salsa

How to Make Enchiladas

You need three components for enchiladas: corn tortillas, fillings, and sauce. See, enchiladas really are simple.

We’re stuffing these vegan enchiladas with white beans, green chiles, onion, and vegan shredded cheese (totally optional, but totally tasty). We already know that we are smothering the stuffed tortillas in the rich, smooth HERDEZ® Guacamole Salsa!

Get a tortilla, add some Guacamole Salsa, the white bean / green chili / onion mixture, and vegan cheese. Wrap it up and place it seam side down in a casserole dish so it doesn’t open. Repeat with all of your tortillas, or until your dish is full.

Then, (very) generously pour some Guacamole Salsa on top, and sprinkle with some vegan shredded cheese. Bake and get ready to eat!

Green Chili Enchiladas

You can totally freeze these and reheat for a quick weeknight meal. Casserole dishes like enchiladas are the best freezer-friendly meals!

Feel free to double the recipe if you’re feeding a crowd. This is a great recipe for summer entertaining and dinner parties! Your White Bean Green Chili Enchiladas will be the talk of the town.

Green Chili Enchiladas

Print
How to make:

White Bean Green Chili Enchiladas

Enchiladas don’t have to be complicated! Make these easy vegan White Bean Green Chili Enchiladas for your next dinner party to satisfy everyone, including your plant-based friends and family.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Author:
Emilie
Yield:
4 servings 1x

Ingredients

  • 1 tablespoon cooking oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 4-ounce can green chiles
  • 1 15-ounce can (1 1/2 cups) white beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 8 corn tortillas
  • 1 bottle HERDEZ® Guacamole Salsa
  • 1 cup vegan shredded cheese
  • Optional toppings: diced tomatoes, salsa, cilantro, avocado

Instructions

  1. Preheat oven to 350ºF.
  2. In a medium skillet over medium heat, add oil. When hot, add onion. Cook for 5 minutes, until translucent. Add garlic; cook for 1 more minute, until fragrant.
  3. Add green chiles, white beans, chili powder, cumin, and pepper; stir. Cook until heated through, about 2 minutes.
  4. In the bottom of a 9×13 baking dish, add 1/2 cup Guacamole Salsa; spread out evenly.
  5. Lay tortillas flat. Spread 1 tablespoon Guacamole Salsa onto each tortilla; scoop about 1/4 cup of bean filling into each tortilla. Add 1 tablespoon vegan shredded cheese on top. Roll up each tortilla and place into baking pan, seam side down; repeat with all tortillas. Top evenly with 1/4 cup Guacamole Salsa and 1/2 cup vegan shredded cheese.
  6. Bake for 20 minutes, until cheese is melted.
  7. Top with tomatoes, cilantro, or any other desired toppings.

Thanks to HERDEZ® for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!

join the community

Do you like plant-based recipes? Sustainable living tips? Being a part of a community? So do I! Sign up for the Emilie Eats newsletter to get all of this and more in your inbox. It's like joining a VIP club, but totally free.

I agree to the Privacy Policy and Terms of Service