Matcha Tiramisu with 50/50

Matcha White Bean Green Chili Enchiladas

Creamy, cozy, and packed with flavor – a savory matcha twist!

Savory, creamy, and totally unexpected — a matcha twist on a comfort food classic! Plant-based & protein-rich, comforting yet light, a great source of fiber, mild heat with big flavor, and perfect for meal prep.

Ingredients

• 10 corn tortillas
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can white beans, rinsed and mashed
• 1 cup vegetable broth
• 1 tbsp matcha powder (ceremonial grade)
• 1/2 cup unsweetened cashew cream or coconut milk
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack or vegan cheese (optional)
• Fresh cilantro, for garnish

Instructions

1. Make the sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Add garlic and cook for 1 minute. Stir in green chilies, white beans, vegetable broth, matcha powder, cashew cream, cumin, salt, and pepper. Simmer for 5–7 minutes, then blend until smooth and creamy.
2. Assemble: Spoon a bit of sauce into the bottom of a baking dish. Fill each tortilla with a small spoonful of sauce and roll up. Place seam-side down in the dish.
3. Top & bake: Pour remaining sauce over enchiladas and sprinkle with cheese if using. Bake at 375°F (190°C) for 20 minutes, or until bubbly and lightly golden.
4. Garnish & serve: Top with fresh cilantro, sliced jalapeños, and a squeeze of lime. Serve warm with a side salad or rice.

Serves: 4–6 people

Dr. Kesha's Tip: Matcha adds depth and antioxidants without overpowering the green chili flavor. It’s a game-changer!