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enchiladas verdes with white bean crema
Kid-Approved Lunch & Dinner Savory

Enchiladas Verdes with White Bean Crema

These vegan enchiladas would make a super easy freezer option or potluck meal. Corn tortillas stuffed with steamed golden potatoes, cashew cheese, and my vegan ground beef. I topped them with green enchilada sauce, a nut free white bean crema, shredded napa cabbage, and a bit of paprika for color.

enchiladas verdes with white bean crema

Enchiladas Verdes with White Bean Crema

Course Main Course
Cuisine Mexican



  • 12 corn tortillas
  • neutral oil for frying
  • 1/2 can green enchilada sauce

White Bean Crema

  • 2 tsp lactic acid
  • 1/4 tsp salt
  • 1 tbsp nutritional yeast
  • 1 tbsp oil
  • 1/3 cup white beans, cooked
  • aquafaba to blend


  • 1/2 cup shredded potato, cooked
  • 1/2 cup vegan ground beef
  • 3/4 cup cashew cheese


  • 1 cup quinoa
  • 1 3/4 cup water
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp turmeric
  • 2 tbsp oil
  • 1 tsp paprika


  1. Lightly fry each tortilla, both sides, and set aside in a stack to cool slightly

  2. Create an assembly line of cashew cheese, potato, and vegan ground beef. Spread about a tablespoon of cheese onto the tortilla, then top with the potato and beef, roll, and place seam side down in a casserole dish. Repeat x12.

  3. Cover with half of a regular can of green enchilada sauce, or about a 1 1/4 cup.

  4. Bake at 350 for about 25-30 minutes, or until the edges begin to brown. While it's baking, make the crema.

White Bean Crema

  1. Combine all ingredients into a blender cup or similar, blend until smooth. Let sit to clear out any air bubbles.

Quinoa (instant pot method)

  1. Add all ingredients, cook either according to bag instructions if using stovetop method, or if using electric pressure cooker, cook for three minutes on high pressure, manual, with a natural pressure release. If you're in a hurry, you can manually release the pressure 10 minutes after the beep.

To Serve

  1. Top with shredded cabbage, white bean crema, and serve quinoa.

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