Step 1

Preheat oven to 350°F (180°C).

Step 2

Dice onion.

Step 3

In a large skillet over medium-high heat, sauté onion 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more liquid as needed.)

Step 4

Meanwhile, mince garlic. When onions are soft, add garlic, green chiles, and cumin. Stir and sauté 2 minutes.

Step 5

Add shelled edamame and corn. (You can use frozen of each - no need to thaw first.) Stir and sauté another 2 minutes.

Step 6

Add white beans (rinsed and drained) and spinach (roughly chopped). Stir to combine and turn off stove.

Step 7

Distribute the bean mixture evenly down the center of each tortilla. Top with a sprinkle of vegan shredded cheese or nutritional yeast (optional). Then roll up tightly, tucking in both ends.

Step 8

Place enchiladas seam side down in a 9"×13" pan. Evenly coat the top with salsa verde.

Step 9

Place in oven and bake for 25 minutes. (If using vegan pepper jack cheese, place slices on top of enchiladas during last 10-15 minutes of cooking.) Add any desired toppings before serving.