White Bean Enchiladas

Elevate your weeknight dinner game with these creamy, zesty White Bean Enchiladas! This vegetarian-friendly recipe combines protein-packed white beans, aromatic spices like cumin and chili powder, and a bright pop of freshly squeezed lime juice for a satisfying and flavorful filling. Rolled into soft flour tortillas, smothered in a lush green enchilada sauce mixed with sour cream, and topped with gooey melted Monterey Jack cheese, these enchiladas bake to perfection in just 25 minutes. The dish is finished with fresh cilantro and optional jalapeño slices for a vibrant and slightly spicy garnish. Perfect for busy evenings, this easy and adaptable recipe will delight your taste buds and have everyone coming back for seconds.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 cups canned white beans (such as cannellini or great Northern beans), rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup fresh cilantro, chopped
• 2 tablespoons lime juice (freshly squeezed)
• 8 medium flour tortillas
• 2 cups green enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 medium jalapeño, sliced (optional, for garnish)
• 0.25 cup additional cilantro, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Step 3

Add the white beans, ground cumin, chili powder, and salt to the skillet. Cook for 3-4 minutes, stirring occasionally, until the mixture is warm and well-seasoned.

Step 4

Remove the skillet from heat and stir in the chopped cilantro and lime juice. Mash the white bean mixture slightly with a fork or potato masher for a creamier consistency.

Step 5

Spoon about 3 tablespoons of the white bean mixture into the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Step 6

In a medium bowl, mix the green enchilada sauce and sour cream until smooth. Pour the mixture evenly over the enchiladas in the baking dish.

Step 7

Top the enchiladas with the shredded Monterey Jack cheese, spreading it evenly across the top.

Step 8

Cover the baking dish with foil and bake at 375°F for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with sliced jalapeño and additional chopped cilantro, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2239.3g)

Amount per serving	% Daily Value*
Calories	3063.5

Total Fat 167.7g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 315mg	0%
Sodium 11149.5mg	0%
Total Carbohydrate 305.0g	0%
Dietary Fiber 52.7g	0%
Total Sugars 43.3g
Protein 128.0g	0%

Vitamin D 48.0IU	0%
Calcium 2856.5mg	0%
Iron 31.7mg	0%
Potassium 4030.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 15.8%

Carbs: 37.6%