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White Bean Enchiladas Verde with Roasted Corn and Zucchini

Alissa
  • 60 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs. tomatillos (husked and washed)

1

small onion (or 1/2 large onion, quartered)

3

garlic cloves

1

jalapeno pepper (seeded)

1/2 cup

fresh cilantro (packed)

1 1/2 tbsp

lime juice

1 1/2 tsp

agave or maple syrup

1/2 tsp

salt

1/4 tsp

pepper

2 oz

cans cannellini beans (drained and rinsed)

1

small onion (or 1/2 large onion, quartered)

2

garlic cloves

1 tbsp

lime juice

2 tsp

ground cumin

1/4 tsp

salt

12

corn tortillas

about 2 teaspoons olive oil

2

medium zucchini (chopped)

1 cup

fresh corn kernels (about 2 ears)

2 tsp

olive oil

salt and pepper