Cannellini Bean Enchiladas


3 garlic cloves

2/3 cup vegetable stock (plus a little more, if needed)

2 cans (15 oz. each) cannellini beans, rinsed and drained


1 large jar (16 oz.) of salsa verde

1 block of jalapeƱo pepper jack cheese, shredded

1 package of corn tortillas

Sour cream



Preheat oven to 350 F.

Pour a small amount of salsa verde into the bottom of a glass baking dish and spread evenly.

In a large pan over medium heat, heat a little EVOO and toss in the garlic. Stir until fragrant, about 2 minutes.

Add 1/3 cup of broth and beans. Turn up the heat to medium-high.

The beans will soften after about 5 minutes. Mash in the pan and add the rest of the broth and stir. If the mixture is too dry, add more broth. Don’t worry about perfectly mashing every bean.

In a non-stick pan over medium-high heat, heat 1/2 cup vegetable oil. Fry each tortilla 6-8 seconds per side. Transfer to a paper towel lined plate.

To assemble: Scoop a bit of the bean mixture into a tortilla and roll. Place seam side down in the baking dish. Top with salsa verde and then cheese.

Bake 25-30 minutes or until cheese is melted and bubbly. Serve with rice and sour cream.

*Optional: for a non-vegetarian dish, add shredded chicken to the bean mixture! Yum!