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! (Gluten-free and oil-free options.)
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 is topped with salsa verde for the enchilada sauce.
It is also a great meal to enjoy in the summertime when garden vegetables are in peak season and full of flavor.
Ingredients for White Bean Enchiladas
For this recipe you will need a skillet, baking dish, and these ingredients:
- Yellow onion
- Zucchini: Or you can substitute yellow summer squash.
- Tomatoes: I use large garden tomatoes, but roma tomatoes, or even a can of diced tomatoes can work too.
- Fire-roasted bell peppers: Or substitute fresh red bell pepper.
- Sweet corn: Either cooked fresh, canned, frozen, or fire-roasted.
- White beans: I use cannellini beans, but you can also use Great Northern beans or navy beans.
- 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)
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.
Serve as is, or garnish with your favorite toppings such as:
- Guacamole or avocado
- Fresh cilantro
- Diced tomatoes or cooked corn
- Green onions
- Vegan sour cream
You can also serve it alongside some Cilantro-Lime Brown Rice.
White Bean Zucchini Enchiladas
- 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 white beans (I use cannellini)
- 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
- Fresh cilantro, green onion, avocado, tomato, corn, etc.
- Preheat oven to 350°F (176°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.
Nutrition Per Serving (Estimate)
If you are enjoying these vegan white bean zucchini enchiladas, also check out:
- Fire-Roasted Tomato & White Bean Soup
- Vegan Burrito Bowl with Creamy Chipotle Sauce
- White Bean Salad (10 Minute)
- Black Bean Spinach Enchiladas