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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!
AuthorKaitlin - The Garden Grazer
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
CourseMain Dish
CuisineGluten-Free Option, Oil-Free Option, Vegan
Servings8 large 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

Toppings (optional):

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


  • 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.


*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)

Calories: 313 kcal | Carbohydrates: 55 g | Protein: 11 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 782 mg | Fiber: 6 g | Sugar: 10 g | Vitamin A: 1517 IU | Vitamin C: 24 mg | Calcium: 133 mg | Iron: 5 mg