White Bean Zucchini Enchiladas (Vegan)

These easy vegan White Bean Zucchini Enchiladas are packed with fresh garden vegetables like spinach, tomato, and sweet corn! Then smothered in delicious salsa verde. (Vegan with gluten-free & oil-free options)

These White Bean Zucchini Enchiladas are overflowing with fresh, tasty garden vegetables. Sweet corn, tomato, zucchini, spinach, and roasted bell peppers combine with hearty white beans for a satisfying filling. Then they’re wrapped up in your favorite tortillas and slathered with salsa verde before baking. I find them to be such a fresh, light take on enchiladas. Plus they’re great in the summertime when garden veggies are in peak season.

Adapt these veggie-filled enchiladas as you see fit with your own favorite combinations or based on what’s available. These are a great change of pace from the Black Bean Spinach Enchiladas which are another favorite. Hope you enjoy as well!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this recipe! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

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5 from 1 vote

White Bean Zucchini Enchiladas

These white bean enchiladas are packed with fresh garden vegetables then smothered in delicious salsa verde!

Author: Kaitlin – The Garden Grazer

Prep Time:30 minutes

Cook Time:25 minutes

Total Time:55 minutes

Category: Main Dish

Cuisine: Gluten-Free Option, Oil-Free Option, Vegan

Servings:8 large enchiladas

Ingredients

• 1 small onion
• 2 medium zucchini
• 2 tomatoes
• 2 fire-roasted red bell peppers (or 1 fresh bell pepper)
• 1 cup sweet corn, cooked (frozen, canned, fire-roasted, etc.)
• 15 oz. can white beans (I use cannellini)
• 2 cups fresh spinach
• 2 tsp. cumin
• 1.5 tsp. garlic powder
• 8 large tortillas*
• 16 oz. salsa verde/tomatillo salsa (I use mild)
• Optional: vegan shredded cheese, nutritional yeast

Toppings (optional):

• Fresh cilantro, green onion, avocado, tomato, corn, etc.

Instructions

• Preheat oven to 350.
• Dice onion, zucchini, tomatoes (excess juice removed), and roasted bell peppers.
• In a large skillet over med-high heat, sauté onion for 5-6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as needed.)
• Add cumin and garlic powder. Sauté 1 minute.
• Add zucchini, tomato, pepper, and corn. Stir and sauté 6 minutes, or until zucchini is tender.
• Rinse and drain white beans. Add to skillet.
• Roughly chop spinach and add to skillet. Stir and cook for 2 minutes. Salt/pepper mixture to taste if desired. Turn off stove.
• Distribute the bean mixture evenly down the center of each tortilla. Top with a sprinkle of vegan shredded cheese or nutritional yeast (optional). Then roll up tightly, tucking in both ends.
• Place enchiladas seam side down in a 9×13" pan. Evenly coat the top with salsa verde.
• Place in oven and bake for 25 minutes.

Notes

*I use large burrito-sized tortillas. Made gluten-free with your favorite GF tortillas.

Corn tortillas are also a delicious GF/oil-free option. You’ll need about 12-16 tortillas. However, you may want to turn it into an enchilada casserole and layer/stack the filling & tortillas for easier assembly.

Nutrition Per Serving (estimate)

Calories: 317kcal | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Potassium: 799mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1526IU | Vitamin C: 24mg | Calcium: 139mg | Iron: 5mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

If you’re enjoying these white bean enchiladas, also feel free to check out this Fire-Roasted Tomato & White Bean Soup or Vegan Burrito Bowl with Creamy Chipotle Sauce!