Enchiladas verdes con frijoles blancos

For the tomatillo sauce:
4# tomatillos, husked, rinsed, halved, tossed in olive oil, roasted until soft and browning. Pour off excess water, but do not strain.
Juice of 3 limes
1/2 a large onion, chopped
2 tbsp minced garlic
1 large bunch of cilantro, chopped
Red pepper flakes to desired hotness
Salt and pepper to taste
Combine all ingredients in food processor and set aside in a separate dish (you’ll want your food processor next)

For the filling:
5 cans cannellini beans, drained and rinsed
1/2 a large onion, chopped
2-3 tbsp cumin
Juice of 2 limes
Salt to taste
3 packages of Aldi vegan shreds
Combine all ingredients except the vegan cheese shreds in a food processor

For the enchiladas:
36 corn tortillas
3-4 tbsp olive oil

For the topping:
1 12 oz bag frozen roasted corn combined with
9 green bell peppers, sliced, tossed in olive oil and roasted until soft and browning

Preheat oven to 350. Pour half of the tomatillo sauce into the bottom of three baking pans equally. Working four at a time, lightly steam tortillas to soften. Fill with 1 tbsp of shreds and approximately 1/4 cup white bean mixture. Roll gently and place, seam side down, into baking pan. Nestle them closely to fill the pans. Brush the tops of the tortillas with olive oil, and place in the oven to brown slightly, 7-9 minutes. Remove from oven. Ladle the remaining 1/2 of the sauce over the enchiladas, top with some shreds, and return to oven. Bake until sauce is bubbly and shreds are melted. Top with corn/pepper mixture, serve hot.