White Bean Zucchini Enchiladas
These white bean enchiladas are packed with fresh garden vegetables then smothered in delicious salsa verde!
Servings8 large enchiladas
- 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
- 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 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.
*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.
Calories: 317 kcalCarbohydrates: 55 gProtein: 11 gFat: 6 gSaturated Fat: 1 gPotassium: 799 mgFiber: 6 gSugar: 10 gVitamin A: 1526 IUVitamin C: 24 mgCalcium: 139 mgIron: 5 mg