White Bean Zucchini Enchiladas
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
55 mins
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Servings
8 large enchiladas
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Calories
313 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
White Bean Zucchini Enchiladas
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These white bean enchiladas are filled with fresh garden vegetables then topped with delicious salsa verde!
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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 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.
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 Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Potassium
782mg
(22%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1517IU
(30%)
Vitamin C
24mg
(27%)
Calcium
133mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8large enchiladas
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 782mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 24mg | 27% |
| Calcium | 133mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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