The Garden Grazer

  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
×
Home » Recipes » Enchilada

White Bean Zucchini Enchiladas (Vegan)

Jan 13, 2014 by Kaitlin · 6 Comments

Jump to Recipe

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

Pan of vegan white bean zucchini enchiladas with salsa verde

These White Bean Zucchini Enchiladas are filled with fresh, tasty garden vegetables.

Protein-rich white beans combine with sweet corn, tomato, zucchini, spinach, and roasted bell peppers.

Then it's topped with salsa verde for the enchilada sauce.

It's also a great meal to enjoy in the summertime when garden vegetables are in peak season and full of flavor.

Cooked white beans in a white bowl on a wooden table

Ingredients for White Bean Enchiladas

For this recipe you will need a skillet, baking dish, and these ingredients:

  • Yellow onion: Or you can use sweet onion or white onion instead.
  • Zucchini: Or you can substitute yellow summer squash.
  • Tomato: I use large garden tomatoes, but roma tomatoes, plum tomatoes, or even a can of diced tomatoes can work too.
  • Fire-roasted bell peppers: Or substitute fresh red bell pepper, but I like the flavor of fire-roasted.
  • Sweet corn: Either use cooked fresh, canned, frozen, or fire-roasted.
  • White beans: I use cannellini beans, but you can also use Great Northern beans or navy beans if you wish.
  • Fresh baby spinach: Or other leafy greens like kale or arugula.
  • Ground cumin
  • Garlic powder: Or substitute fresh minced garlic cloves.
  • Large flour tortillas: I try to find whole grain tortillas when possible. Be sure to use gluten-free if needed.
  • Salsa verde (tomatillo salsa)
Filling for fresh enchiladas cooking in a pan with wooden spatula

Customizing

Vegetables: Adapt these enchiladas with your own favorite vegetable combinations or what's available in your area.

Stacked enchiladas: You can also turn this dish into an enchilada casserole dish with corn tortillas. (This is a great gluten-free + oil-free option.) You’ll need about 12-16 corn tortillas. Then layer it like an enchilada-style lasagna.

Make it cheesy: Toss in your favorite vegan cheese shreds, cheddar cheese, or nutritional yeast to the enchilada filling. Or simply sprinkle with cheese during the last 10 minutes of oven bake time.

Make it spicy: Stir in medium green chiles, jalapeno, cayenne pepper, chipotle in adobo sauce, or chili powder to the bean mixture. Or simply top with hot sauce to taste.

White bean zucchini enchiladas on a plate with fork

Serving

Serve as is, or garnish with your favorite toppings. A few ideas include:

  • Guacamole or avocado
  • Fresh cilantro
  • Diced tomatoes or cooked corn
  • Green onions
  • Vegan sour cream

Pairing: You can also serve it with some fluffy Cilantro-Lime Brown Rice!

Vegan white bean zucchini enchiladas in a white pan

For more inspiration, also browse all enchilada recipes or white bean recipes.

Pan of vegan white bean zucchini enchiladas with salsa verde

White Bean Zucchini Enchiladas

These white bean enchiladas are filled with fresh garden vegetables then topped with delicious salsa verde!
5 from 1 vote
Print Recipe Pin Recipe Comment
Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Oil-Free Option, Vegan
Servings: 8 large enchiladas

Ingredients

  • 1 small yellow onion
  • 2 medium zucchini
  • 2 large 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 cannellini beans
  • 2 cups fresh baby 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 (180°C).
  • Dice onion, zucchini, tomatoes (excess juice removed), and roasted bell peppers.
  • In a large skillet over medium-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

*Tortillas: I use large burrito-sized tortillas. (This is made gluten-free with your favorite GF tortillas.)
Corn tortilla option: These are a great GF/oil-free option as well. You’ll need about 12-16 corn tortillas. However, you may want to turn it into an enchilada casserole and layer/stack the filling and tortillas for easier assembly.

Nutrition Per Serving (Estimate)

Nutrition Facts
White Bean Zucchini Enchiladas
Amount per Serving
Calories
313
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Potassium
 
782
mg
22
%
Carbohydrates
 
55
g
18
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
11
g
22
%
Vitamin A
 
1517
IU
30
%
Vitamin C
 
24
mg
29
%
Calcium
 
133
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

If you are enjoying these vegan white bean zucchini enchiladas, also check out:

  • White Bean Tomato Soup with Kale
  • Vegan Burrito Bowl with Creamy Chipotle Sauce
  • White Bean Tomato Salad (10 Minute)
  • Black Bean Spinach Enchiladas

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

More Vegan Enchilada Recipes

  • Vegan plant protein enchiladas in a large glass dish
    Protein Monster Vegan Enchiladas
  • Black bean avocado enchiladas on a white plate
    Black Bean Avocado Enchiladas
  • Vegan vegetable quinoa enchilada cut open on a white plate
    Vegetable Quinoa Enchiladas (Vegan)
  • Vegan green enchiladas in a white baking dish
    Vegan Green Enchiladas with White Beans

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




  1. Patricia says

    May 02, 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 says

      May 06, 2014 at 1:36 pm

      So great to hear, Patricia! Thanks for sharing your kind and thoughtful feedback.

      Reply
  2. Anonymous says

    February 09, 2014 at 9:39 pm

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

    Reply
    • Kaitlin says

      February 10, 2014 at 2:21 pm

      So glad these worked out for you! And thanks for the sweet comment - thrilled you're enjoying the site!

      Reply
  3. Cinde says

    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 says

      January 15, 2014 at 12:50 pm

      Thanks so much for your helpful feedback!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

Footer

↑ back to top

Info

About
Privacy Policy
Contact

Follow

Newsletter
Facebook
Instagram
Pinterest

Recipes

Recipe Index
Oil-Free Recipes
Gluten-Free Recipes

Copyright © 2025 The Garden Grazer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required