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Export 12 ingredients for grocery delivery
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.
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