White Bean Enchiladas

These creamy White Bean Enchiladas are the ultimate cozy dinner. Packed with sweet potatoes, white beans, and warm spices, then baked in a rich coconut green chili sauce and topped with melty vegan cheese!

Ingredients

For the Filling:

• 1 tbsp olive oil

• 1/2 yellow onion, diced

• 2–3 cloves garlic, minced

• 2 medium sweet potatoes, peeled and small diced

• 1 bell pepper, diced

• ½ can green chilies

• 1 can white beans, drained and rinsed

• 1 cup vegetable broth

• ¼ can of coconut milk

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp onion powder

• Salt & pepper, to taste

  
  

For the Creamy Green Chili Sauce:

• Remaining coconut milk (about ¾ can)

• ½ cup vegetable broth

• ½ can green chilies

• ½ tsp cumin

• 1-2 cloves garlic, minced

• 1 tbsp cornstarch

• pinch of salt

  
  

For Assembling:

• 8–10 corn/flour small tortillas

• 1 cup vegan shredded cheese

• Salsa verde, for drizzling

  
  

Directions

1. Preheat your oven to 375°F.

2. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, sweet potatoes, and bell pepper. Sauté for 5–7 minutes until slightly softened.

3. Add the green chilies, white beans, chili powder, cumin, paprika, onion powder, salt, and pepper. Stir to combine.

4. Pour in the vegetable broth and coconut milk. Stir and let simmer for 10–14 minutes, or until the sweet potatoes are fork tender and the mixture has thickened slightly.

5. While the filling cooks, prepare the sauce by blending all sauce ingredients until smooth.

6. Warm the tortillas (if needed) until soft and pliable.

7. Spread a thin layer of sauce in the bottom of a baking dish. Fill each tortilla with the sweet potato mixture, roll, and place seam-side down.

8. Pour the remaining sauce over the enchiladas, then sprinkle evenly with vegan cheese.

9. Bake uncovered for 20–25 minutes, until hot, bubbly, and the cheese is melted.

10. Let rest for 5–10 minutes, then drizzle with salsa verde before serving.