Step 1

Preheat oven to 350°F (180°C).

Step 2

Dice onion, zucchini, tomatoes (excess juice removed), and roasted bell peppers.

Step 3

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.)

Step 4

Add cumin and garlic powder. Sauté 1 minute.

Step 5

Add zucchini, tomato, pepper, and corn. Stir and sauté 6 minutes, or until zucchini is tender.

Step 6

Rinse and drain white beans. Add to skillet.

Step 7

Roughly chop spinach and add to skillet. Stir and cook for 2 minutes. Salt/pepper mixture to taste if desired. Turn off stove.

Step 8

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.

Step 9

Place enchiladas seam side down in a 9"×13" pan. Evenly coat the top with salsa verde.

Step 10

Place in oven and bake for 25 minutes.