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Vegetarian Enchiladas Verdes (Green Enchiladas) on a plate
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5 from 5 votes

Vegetarian Enchiladas Verdes (Green Enchiladas)

Vegetarian enchiladas verdes, or green enchiladas, are a delicious, high-protein meal made primarily from pantry staples. They are easy to make and come together in 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: green enchiladas, vegetarian enchiladas verdes, vegetarian green enchiladas
Servings: 8 enchiladas
Author: Alena Kharlamenko, MS, RD


  • ½ tablespoon olive oil
  • 2 medium green bell peppers, cored and chopped
  • 1 large zucchini, chopped
  • 1 15.5 oz can white beans, rinsed and drained
  • 12 oz green enchilada sauce, divided
  • 1 cup shredded mozzarella cheese
  • 8 8- inch flour or corn tortillas
  • 2 tablespoons cilantro, chopped , for garnish


  • Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13x9” baking dish.
  • Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
  • Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
  • Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
  • Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
  • Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.