Vegetarian Enchilada Skillet
on Apr 24, 2024, Updated Jul 03, 2024
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Vegetarian enchilada skillet is the best way to make enchiladas when you’re short on time. This one pan, Mexican inspired dinner is made with black beans, zucchini, corn, red bell pepper, green chiles, corn tortillas, enchilada sauce, and plenty of cheese. You’ll love this healthy, easy to make vegetarian dinner!
If you haven’t made my popular green chile chicken enchilada skillet, be sure to try it out!
Why you’ll love it
One pan – Dinners that are made in one pan not only mean less dishes to wash, but I find that they come together faster. You aren’t tending to multiple pots and pans and risking forgetting about one. Less room for error.
Quick and easy – I like to call these “lazy enchiladas” because they’re what I make when i don’t want to go through the whole process of stuffing and rolling tortillas and then waiting for them to bake. These veggie enchiladas will be ready to eat in about 30 minutes!
Healthy vegetarian enchiladas – Not only is this enchilada skillet easy to make, it’s a hearty and healthy vegetarian meal. They’re packed with colorful veggies, carbs, fiber, protein from the beans, and fat from the cheese.
The ingredients
- Black beans – Black beans are a great way to add protein to these vegetarian enchiladas.
- Zucchini, onion, red bell pepper, corn, green chiles, jalapeño – The veggies that give the filling tons of flavor and heartiness.
- Chili powder, cumin, smoked paprika, garlic powder – Flavorful blend of southwest/Mexican spices that give the enchiladas a smoky, earthy, mildly spicy flavor.
- Cilantro – The fresh herb is often used in Mexican recipes and brightens up the flavor of the filling.
- Corn tortillas – Yellow or white corn tortillas can be used. If they’re a little stale, no problem! They’ll hold up better when mixed in with the veggie filling.
- Red enchilada sauce – Store bought or homemade can be used. I almost always use store bought. My favorite brands are Hatch or Frontera.
- Cheese – I recommend using Colby Jack, Monterey Jack, or cheddar cheese.
How to make vegetarian enchilada skillet
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat oven to 425° F. Cut the corn tortillas into triangles (I cut them into sixths). In a 10-12 inch oven safe skillet, sauté the onion, zucchini, and red bell pepper until they soften.
Add the black beans, corn, green chiles, cilantro and dried spices to the skillet and stir everything together. Cook for another minute or two.
Pour in the enchilada sauce, half of the cheese and add in the corn tortillas. Stir together until the tortillas are coated in the sauce.
Top with the remaining cheese and then bake for 10-15 minutes or until bubbly and the cheese is melted. Top with sliced jalapeños and avocado if desired.
Variations and substitutions
- Use pinto beans instead of black beans.
- Add protein. Ground turkey, shredded chicken, or ground beef can all be added for additional protein.
- Add a chopped chipotle chile and a tablespoon of adobo sauce for a smoky, spicy element.
- Use different veggies. Yellow squash, green onions, diced tomatoes, sweet potato, and poblano peppers would all work well.
- Make vegan enchiladas and omit the cheese or replace it with your favorite brand of vegan cheese.
What to serve with vegetarian enchiladas
These vegetarian enchiladas are substantial enough to be served on their own. However if you want to add a little something extra to them or are making them as part of your Cinco de Mayo party spread, here are a few suggestions.
Storage and reheating
Storage – The enchiladas will keep in an airtight container in the fridge for up to 4 days.
Reheating – To reheat the enchiladas you can microwave them or put them in an oven safe skillet or casserole dish and reheat at 350° F. until warm. Feel free to add extra cheese to the top when you reheat them.
Freezing – Vegetarian enchiladas are freezer friendly. Let them cool completely then store them in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator overnight and then reheat in the microwave or oven.
More Mexican inspired recipes
Did you make this vegetarian enchilada skillet? I’d love if you’d leave a recipe rating and review below.
Vegetarian Enchilada Skillet
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1 red bell pepper seeds removed and diced
- 1 small zucchini diced
- 15 ounce can black beans drained and rinsed
- 1/2 cup frozen corn defrosted
- 4 ounce can diced green chiles
- 2 tablespoons chopped cilantro
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 5 corn tortillas cut into triangles
- 15 ounces red enchilada sauce
- 1 cup shredded Colby Jack cheddar, or Monterey Jack cheese
- Avocado and jalapeño slices for toppings
Instructions
- Preheat oven to 425° F. Cut the corn tortillas into triangles.
- In a large oven safe skillet, heat the olive oil over medium-high heat. Add in the onion, red bell pepper, and zucchini. Sauté for 4-5 minutes until softened.
- Add in the black beans, corn, green chiles, cilantro, dried spices, salt and pepper. Stir together until combined. Add in the enchilada sauce, corn tortillas, and half of the cheese. Stir until the tortillas are coated in the sauce.
- Top with the remaining cheese and then bake for 10-15 minutes or until bubbly and the cheese is melted. Remove from the oven and top with sliced avocado and jalapeños if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
