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.)
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.
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)
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.
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!
For more inspiration, also browse all enchilada recipes or white bean recipes.
White Bean Zucchini 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
Nutrition Per Serving (Estimate)
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.
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
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Patricia says
I made this last night. As usual, your recipes are quick, simple and utterly delicious. Colors are glorious - I love it!
Kaitlin says
So great to hear, Patricia! Thanks for sharing your kind and thoughtful feedback.
Anonymous says
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.
Kaitlin says
So glad these worked out for you! And thanks for the sweet comment - thrilled you're enjoying the site!
Cinde says
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.
Kaitlin says
Thanks so much for your helpful feedback!