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White Bean Zucchini Enchiladas (Vegan)

January 13, 2014 By Kaitlin McGinn 8 Comments

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)

Pan of vegan white bean zucchini enchiladas with salsa verde

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.

Filling for vegan zucchini tomato enchiladas in a pan

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!)

White bean zucchini enchiladas on a plate with fork
Pan of vegan white bean zucchini enchiladas with salsa verde
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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

US Customary – Metric
  • 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. ground cumin
  • 1 1/2 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°F (176°C).
  • 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!
white bean zucchini enchiladas photo collage

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!

Filed Under: Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Vegan Tagged With: baked, cannellini beans, corn, cumin, enchiladas, family-friendly, plant protein, salsa verde, spinach, tomato, weeknight, zucchini

Previous Post: « Roasted Vegetable Wrap with White Bean Spread
Next Post: Avocado Cilantro Sauce »

Reader Interactions

Comments

  1. Cinde

    January 14, 2014 at 8:48 pm

    Thanks for the recipe! I made it last night with corn tortillas – because they are so much smaller in diameter than flour tortillas I ended up with twice as much filling as needed. I recommend adjusting the recipe for the filling by half if using corn tortillas. 🙂

    Reply
    • Kaitlin | The Garden Grazer

      January 15, 2014 at 12:50 pm

      Hi Cinde! Thanks so much for your helpful feedback!

      Reply
  2. LittleMonsterx14

    January 15, 2014 at 10:51 pm

    mmm this looks incredible!

    Reply
    • Kaitlin | The Garden Grazer

      January 17, 2014 at 4:08 pm

      Thanks!

      Reply
  3. Anonymous

    February 9, 2014 at 9:39 pm

    I made this recipe tonight for dinner. It was so easy, and the sauce is incredible delicious. Thank you for sharing this recipe. I am a huge fan of your website.

    Reply
    • Kaitlin | The Garden Grazer

      February 10, 2014 at 2:21 pm

      So glad these worked out for you! And thanks for the sweet comments – thrilled you’re enjoying the site! 🙂

      Reply
  4. Patricia

    May 2, 2014 at 11:17 am

    I made this last night … as usual, your recipes are quick, simple and utterly delicious. Colors are glorious – I love it!!

    Reply
    • Kaitlin | The Garden Grazer

      May 6, 2014 at 1:36 pm

      So great to hear, thank you!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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