White Bean Enchiladas Recipe

Name: White Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tomatillos, husked; 13 (6-inch) corn tortillas, divided; 1 cup water; 1/2 cup plus 2 tablespoons canned vegetable broth, undiluted and divided; 1 cup coarsely chopped green leaf lettuce; 1/4 cup chopped fresh cilantro; 1/2 teaspoon cumin seeds; 2 (4 1/2-ounce) cans chopped green chiles; Vegetable cooking spray; 1 teaspoon vegetable oil; 1 cup chopped onion; 3 cloves garlic, minced; 1 (15-ounce) can cannellini beans, drained; 2 1/2 cups cooked brown rice (cooked without salt or fat); 1 cup (4 ounces) shredded part-skim mozzarella cheese; 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Servings: persons

6 tomatillos, husked
13 (6-inch) corn tortillas, divided
1 cup water
1/2 cup plus 2 tablespoons canned vegetable broth, undiluted and divided
1 cup coarsely chopped green leaf lettuce
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin seeds
2 (4 1/2-ounce) cans chopped green chiles
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 (15-ounce) can cannellini beans, drained
2 1/2 cups cooked brown rice (cooked without salt or fat)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

1
Place tomatillos on a large baking sheet; bake at 500u00b0 for 7 minutes.
2
Place 1 tortilla on a baking sheet; bake at 300u00b0 for 3 to 4 minutes or until crisp. Break into pieces.
3
Place tomatillos, tortilla pieces, 1 cup water, 1/2 cup broth, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan; cook over low heat until thoroughly heated. Remove from heat; set aside, and keep warm.
4
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add remaining 2 tablespoons vegetable broth and beans; cook 3 to 4 minutes or until thoroughly heated. Remove from heat, and mash beans; stir in brown rice and cheeses.
5
Dip 1 tortilla in tomatillo mixture; spoon 1/3 cup rice mixture down center of tortilla, and roll up. Place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Repeat procedure with remaining 11 tortillas, tomatillo mixture, and rice mixture. Spoon remaining tomatillo mixture over tortillas. Bake, uncovered, at 350u00b0 for 30 minutes.

911

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tomatillos, husked, 13 (6-inch) corn tortillas, divided, 1 cup water, 1/2 cup plus 2 tablespoons canned vegetable broth, undiluted and divided, and more.

Yes, White Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean Enchiladas

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