Vegetarian Enchilada Skillet Recipe

Introduction

This Vegetarian Enchilada Skillet is a quick and flavorful meal that combines hearty beans, fresh vegetables, and zesty spices in one pan. Perfect for busy weeknights, it’s easy to prepare and sure to satisfy your craving for Mexican-inspired comfort food.

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 or Monterey Jack cheese
• Avocado and jalapeño slices for toppings

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Cut corn tortillas into triangles and set aside.
2. Step 2: Heat olive oil in a large oven-safe skillet over medium heat. Sauté the diced onion, red bell pepper, and zucchini for 4-5 minutes until vegetables soften.
3. Step 3: Stir in the black beans, corn, diced green chiles, chopped cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to combine all the flavors.
4. Step 4: Pour the red enchilada sauce over the mixture, then add the tortilla triangles. Stir gently until everything is evenly coated with the sauce.
5. Step 5: Sprinkle the shredded cheese over the top. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Step 6: Remove from the oven and garnish with avocado slices and jalapeño slices before serving.

Tips & Variations

• Use whole wheat or gluten-free tortillas if preferred to suit dietary needs.
• Add some cooked quinoa or rice for added texture and nutrition.
• Swap out the cheese for a vegan alternative to make this dish dairy-free.
• For extra heat, add chopped fresh jalapeños into the filling mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat until warmed through. To avoid sogginess, add fresh toppings after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling mixture in advance and store it in the refrigerator. When ready, combine with tortillas and cheese, then bake as instructed. This saves time on busy days.

Is this recipe vegan?

This recipe as written contains cheese, so it is not vegan. However, you can easily make it vegan by using plant-based cheese substitutes and ensuring the enchilada sauce does not contain animal products.

Vegetarian Enchilada Skillet Recipe

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★★★★★

4.7 from 728 reviews

This Vegetarian Enchilada Skillet is a flavorful and easy one-pan meal featuring sautéed vegetables, black beans, and corn combined with enchilada sauce and crispy tortilla triangles, all baked until bubbly and topped with melted cheese. It’s perfect for a comforting and nutritious dinner that comes together quickly.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables and Beans

• 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

Spices and Seasonings

• 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

Main Components

• 5 corn tortillas, cut into triangles
• 15 ounces red enchilada sauce
• 1 cup shredded Colby Jack or Monterey Jack cheese

Toppings

• Avocado slices
• Jalapeño slices

Instructions

1. Preheat Oven and Prepare Tortillas: Preheat your oven to 425°F (220°C). While the oven heats, cut the corn tortillas into triangles and set aside.
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced white onion, red bell pepper, and zucchini, sautéing for 4-5 minutes until they begin to soften.
3. Add Beans and Spices: Stir in the drained black beans, defrosted corn, diced green chiles, chopped cilantro, chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix until all ingredients are well combined.
4. Combine with Tortillas and Sauce: Pour the red enchilada sauce into the skillet and add the tortilla triangles. Stir gently until the tortillas are coated evenly with the sauce and vegetables.
5. Top with Cheese and Bake: Sprinkle the shredded Colby Jack or Monterey Jack cheese evenly over the top of the mixture. Place the skillet in the preheated oven and bake for 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
6. Garnish and Serve: Remove the skillet from the oven and top with fresh avocado slices and jalapeño slices as desired. Serve hot and enjoy your delicious vegetarian enchilada skillet.

Notes

• To make this dish vegan, omit the cheese or use a plant-based cheese alternative.
• For added protein, you can add cooked quinoa or tofu before baking.
• If you prefer a spicier dish, add extra jalapeños or a pinch of cayenne pepper to the spice mix.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: vegetarian enchiladas, enchilada skillet, easy vegetarian dinner, Mexican skillet recipe, baked enchiladas