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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.

Ingredients

Scale

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

Find it online: https://topreci.com/vegetarian-enchilada-skillet-recipe/