5 from 3 votes
White Bean Zucchini Enchiladas
These white bean enchiladas are filled with fresh garden vegetables then topped with delicious salsa verde!
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
8
large enchiladas
Calories:
313 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
Ingredients
- 1 yellow onion small
- 2 zucchini medium
- 2 tomato large
- 2 red bell pepper or 1 fresh bell pepper, fire-roasted
- 1 cup corn frozen, canned, fire-roasted, etc, sweet, cooked
- 15 oz. White beans I use cannellini, canned
- 2 cups spinach fresh baby
- 2 tsp. cumin ground
- 1 1/2 tsp. garlic powder
- 8 tortilla large
- 16 oz. salsa verde I use mild, tomatillo salsa
- vegan shredded cheese nutritional yeast, optional
Toppings (optional):
- cilantro fresh
- green onion
- avocado
- tomato
- corn
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 large enchiladas
Amount Per Serving
Calories 313
% 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.