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Skillet Vegetarian Enchiladas

These Skillet Vegetarian Enchiladas are packed with flavor and nutrition! A quick, one-pan dish that's perfect for any weeknight dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, One-Pan, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup poblano pepper seeds removed and chopped
  • 1 cup red bell pepper seeds removed and chopped
  • 1 small zucchini chopped
  • 2 cloves garlic minced
  • 1 cup fresh or frozen corn
  • 15 oz black beans canned, rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup lime juice freshly squeezed
  • 20 oz red enchilada sauce
  • 8 pieces corn tortillas cut into thick strips
  • 2 cups shredded cheddar cheese or Mexican blend cheese divided
  • 1 green onion sliced for garnish
  • 1/4 cup chopped cilantro for garnish
  • 1 piece avocado pit removed and chopped, for garnish
  • Radish slices for garnish

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion, poblano pepper, red bell pepper, and zucchini. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Stir in the minced garlic and corn, cooking for an additional 1-2 minutes until fragrant.
  • Add the rinsed black beans to the skillet. Sprinkle in the chili powder, cumin, smoked paprika, kosher salt, black pepper, and lime juice. Stir well to combine all the flavors.
  • Carefully pour the red enchilada sauce over the vegetable and bean mixture. Stir until everything is evenly coated and heated through.
  • Gently fold in the corn tortilla strips, making sure they are coated with the sauce. Sprinkle half of the shredded cheese over the top.
  • Cover the skillet and let it sit for about 5 minutes, allowing the cheese to melt and the tortillas to soften.
  • Once the cheese is melted, remove the lid and garnish with sliced green onions, chopped cilantro, diced avocado, and radish slices. Serve warm and enjoy your Skillet Vegetarian Enchiladas!

Equipment

  • Large Skillet
  • Spatula
  • Chopping board and knife
  • Measuring Cups and Spoons

Notes

  • Customize with seasonal vegetables for a fresh twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For longer storage, freeze in a freezer-safe container for up to 2 months.