A white baking dish with vegetarian enchiladas verdes topped with avocado and onion
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5 from 2 votes

Vegetarian Enchiladas Verdes

These easy green vegetarian enchiladas verdes are packed with mushrooms, spinach, and zucchini, topped with cheese and store-bought roasted tomatillo salsa!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Cuisine: Mexican
Servings: 10 servings
Calories: 363kcal
Author: Elizabeth Lindemann



  • 1 tablespoon extra-virgin olive oil or butter
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 jalapeño pepper ribs and seeds removed and finely diced
  • 16 oz. mushrooms sliced (I used baby portobello)
  • 2 medium zucchini quartered and sliced
  • 16 oz. frozen chopped spinach
  • 15 oz. canned pinto beans drained and rinsed (1.5 cups)
  • 2 cups salsa verde store bought or homemade
  • kosher salt and black pepper to taste
  • 10-12 flour tortillas
  • 16 oz. shredded Monterey jack cheese
  • chopped cilantro and red onion and diced avocado for serving, optional


  • Preheat oven to 375 degrees F.
  • Heat the olive oil (1 tablespoon) in a large (12") skillet over medium-high heat. Add the diced onion and sauté until softened and starting to brown (about 3 minutes). Add the minced garlic (2 cloves) and sauté until fragrant (about 30 seconds).
  • Add the mushrooms and diced jalapeño and some salt and pepper to the skillet. Sauté until softened and starting to brown, stirring only occasionally (about 5 minutes). Add the zucchini and sauté until softened (about 5 more minutes), again stirring only occasionally.
  • Add the frozen spinach (no need to defrost) to the skillet and sauté until most of the liquid has evaporated from the skillet- push the veggies to the side and if you see liquid pooling at the bottom, sauté for a little longer (this can take about 10 minutes).
  • Add the pinto beans and 1/2 cup of the salsa verde to the skillet and stir together. Taste and adjust seasoning if necessary.
  • Warm up the flour tortillas by wrapping in a damp paper towel and placing in the microwave for about 30 seconds. Spread 1/2 cup of the salsa verde in the bottom of a 9x13 baking dish. Then, fill each tortilla with a generous amount of the veggie filling and place seam-side down in the prepared baking dish. If you have extra filling, just stuff it in-between the filled tortillas (or use for another purpose).
  • Pour the rest of the salsa verde on top of the enchiladas and top with shredded cheese.
  • Bake covered with foil for 20 minutes at 375 degrees, and for another 10 minutes uncovered, until cheese is melted and bubbly.
  • Top with chopped cilantro and red onion and serve with diced avocado, if desired.


  • Make ahead/freezer instructions: assemble the enchiladas and refrigerate for up to 3 days or wrap tightly and freeze for up to 3 months. From the fridge, bake covered for 30 minutes at 375, then uncovered for another 10. Directly from the freezer, bake covered for 45 minutes then uncovered for another 10-15 minutes.
  • Make it vegan/dairy-free: use a vegan cheese as a substitute for the Monterey jack, and olive oil instead of butter to sauté the veggies.
  • Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before so they hold up better.


Serving: 1enchilada | Calories: 363kcal | Carbohydrates: 31g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 927mg | Potassium: 711mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6029IU | Vitamin C: 13mg | Calcium: 460mg | Iron: 3mg