Vegetarian International Vegetarian Mexican Vegetarian Vegetarian Enchilada White Bean Enchilada Skillet 4.5 (14) 11 Reviews This skillet recipe takes inspiration from classic enchiladas, featuring veggies, tortillas, white beans and a cheesy topping. Instead of rolling up the filling, the tortillas are baked right into the skillet for the perfect weeknight dinner. We love tangy green enchilada sauce here, but feel free to swap it out for red sauce if you prefer. By Alex Loh Alex Loh Alex Loh is EatingWell's food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas. EatingWell's Editorial Guidelines Published on January 14, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley Active Time: 20 mins Total Time: 25 mins Servings: 6 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe This comforting vegetarian White Bean Enchilada Skillet is quick and easy, making it a weeknight go-to. Creamy fiber-rich white beans dance with a medley of perfectly seasoned corn, onions and smoky poblano peppers in a gorgeous green enchilada sauce, while corn tortilla strips soak up all the flavors of the sauce. Cheddar cheese brings it all together with its melty goodness, while tangy pickled jalapeños balance the fresh notes of cilantro and radishes. A dollop of sour cream is the perfect finishing touch to cut through the spiciness. Keep reading for our expert tips, including ingredient substitutions and optional additions. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Fresh poblano peppers are available year-round. Choose ones that are dark green, smooth and without soft spots or wrinkles.Folding in the tortilla strips may feel awkward, but don’t be afraid to get in there and mix them in. Try spreading them out or adding the strips in batches to get even sauce distribution. You can substitute the extra-sharp white Cheddar cheese with yellow Cheddar or pepper Jack cheese.This skillet dish would be delicious topped with sliced or cubed avocado or with dollops of guacamole. Nutrition Notes Cannellini beans fall under the white bean category. Like all beans, they provide plant-based protein, antioxidants and minerals—including potassium, magnesium and iron. The fiber in the beans will help keep things running smoothly through your gut, feed your gut’s beneficial bacteria and help stabilize blood sugar. Green enchilada sauce is made from several ingredients, including tomatillos, a cousin of tomatoes. While there is no one green enchilada sauce recipe, most also have onions and green peppers, including bell peppers and chiles. These ingredients bring antioxidants and nutrients, including more fiber, to this dish. The vitamin C from these ingredients will help your body better absorb the iron in the beans. Cheddar cheese adds some protein and calcium to these enchiladas. Eating cheese also adds beneficial bacteria (probiotics) to your gut. Those bacteria will feed on the fiber from the other ingredients. Corn tortillas are made with whole grains and add more fiber to this dish. Including more whole grains in your meals and snacks may help reduce heart disease risk. Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 2 poblano peppers, sliced (about 2 cups) 1 small yellow onion, chopped (about 1 cup) 1 cup fresh or thawed frozen corn kernels 4 cloves garlic, minced (1½ tablespoons) 1½ teaspoons smoked paprika ½ teaspoon ground coriander ¼ teaspoon ground cumin ¼ teaspoon salt 1 (15-ounce) can no-salt-added cannellini beans, rinsed 1 (15-ounce) can green enchilada sauce 6 (6-inch) yellow corn tortillas, cut into 1-inch-thick strips 1 cup shredded extra-sharp white Cheddar cheese 2 tablespoons thinly sliced radishes 2 tablespoons cilantro leaves 1 tablespoon pickled jalapeño slices (optional) ⅓ cup sour cream Directions Preheat oven to broil with rack 5 inches from heat source. Heat 2 tablespoons oil in a 10-inch broiler-safe skillet over medium heat. Add sliced poblano, chopped onion and 1 cup corn; cook, stirring occasionally, until softened, about 10 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat. Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley Stir in 1½ teaspoons smoked paprika, ½ teaspoon coriander, ¼ teaspoon each cumin and salt, the rinsed beans and 1 (15-ounce) can enchilada sauce. Fold in tortilla strips until evenly combined; sprinkle with 1 cup Cheddar. Broil until the cheese is melted, about 3 minutes. Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley Top with 2 tablespoons each radishes and cilantro and 1 tablespoon pickled jalapeños, if desired. Serve dolloped with ⅓ cup sour cream. Frequently Asked Questions How should I store and reheat leftovers? Transfer leftovers to an airtight container once they have completely cooled. They can be stored in the refrigerator for up to 1 day. While the texture may soften slightly, reheating them in the microwave can make this change almost unnoticeable. Can I substitute the cannellini beans with another bean? You can use any type of canned bean or a combination of different types—such as black beans, great northern beans, pinto beans or kidney beans. What should I serve with White Bean Enchilada Skillet? Any type of rice-like dish or leafy green salad would pair wonderfully; try our Easy Cilantro-Lime Rice, Cauliflower Rice Pilaf, Basic Green Salad with Vinaigrette or Herb & Arugula Salad with Balsamic Vinaigrette. Recipe developed by Marianne Williams EatingWell.com, January 2025 Save Rate Print Nutrition Facts (per serving) 348 Calories 16g Fat 41g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 generous cup Calories 348 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 8g 30% Total Sugars 7g Protein 14g 28% Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 28mg 9% Vitamin A 112µg Vitamin C 21mg 24% Vitamin D 0µg Vitamin E 2mg 14% Folate 67µg Vitamin K 21µg Sodium 672mg 29% Calcium 256mg 20% Iron 3mg 19% Magnesium 88mg 21% Potassium 725mg 15% Zinc 2mg 21% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines