Skillet Vegetarian Enchiladas

Skillet Vegetarian Enchiladas are made in ONE pan and there is no rolling involved. This easy enchilada recipe only takes 30 minutes to make from start to finish and it is a family favorite dinner!

Skillet Vegetarian Enchiladas

Easy Vegetarian Enchiladas

Enchiladas are one of my favorite meals but sometimes I don’t have the time or the patience to roll up enchiladas and bake them. Life is busy and when it’s time for dinner, I need quick and easy on most nights. Well, let me introduce you to skillet enchiladas, if you like enchiladas and EASY recipes, you will LOVE these one pan enchiladas. They are life changing!

I love this enchilada recipe because you don’t have to make a filling, you don’t have to roll up enchiladas, and you don’t have to worry about perfect presentation. You are basically making an enchilada casserole that requires little time and little effort. This no fuss skillet vegetarian enchilada recipe is a real dinner lifesaver. And another bonus, kids LOVE it, even with all of the veggies! My boys always request skillet enchiladas for dinner, they don’t even know they are loaded with veggies!

Easy Skillet Vegetarian Enchiladas

How to Make Skillet Vegetarian Enchiladas

If you have 30 minutes, you have time to make skillet enchiladas and trust me, the end result is SO delicious. Our family LOVES these enchiladas and I think you will to! The perfect meal for busy weeknights or Cinco de Mayo! Let’s get down to business!

  • First, chop up all of your veggies. If you want to prep ahead, you can chop them up in the morning or even a few days in advance, just keep them in the fridge until dinner time.
  • I like to use onion, zucchini, red bell pepper, poblano pepper, and corn. Feel free to use whatever veggies you have on hand. I only use ½ poblano pepper so the enchiladas aren’t too spicy. The poblano adds great flavor.
  • Make sure you use a large, oven-safe skillet. Heat the olive oil over medium heat and add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute. Stir in the corn, black beans, spices, and lime juice.
  • If you don’t want to use black beans, you can use pinto beans. If you want to stir in shredded chicken, go for it!
  • For the spices, I use chili powder, cumin, and smoked paprika. The smoked paprika adds a hint of smokiness and depth of flavor, don’t skip it. You can find smoked paprika in the spice aisle at any grocery store. I always have a jar in our pantry.
  • Use your favorite brand of red enchilada sauce. Stir half of the sauce into the skillet and add the corn tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
  • Place the skillet in a 450 degree F oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes.
  • Garnish skillet enchiladas with your favorite toppings. I like to use: green onion, cilantro, avocado, and radish slices. Scoop the enchiladas onto a plate and serve warm.
  • The enchiladas will keep in the fridge for up to 5 days. You can also freeze the enchiladas. Cool completely and place in a freezer container. Freeze for up to 2 months. Defrost and reheat in the microwave or oven.

What to Serve with Enchiladas

More Enchilada Recipes:

Skillet Vegetarian Enchiladas Recipe

Skillet Vegetarian Enchiladas

Skillet Vegetarian Enchiladas are made in one pan and only take 30 minutes to make. This easy enchilada recipe is always a dinner favorite!
4.72 from 7 votes

Ingredients
  

  • 1 tablespoon olive oil
  • ½ onion chopped
  • ½ poblano pepper seeds removed and chopped
  • 1 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
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ juice of lime
  • 20 oz red enchilada sauce
  • 8 corn tortillas cut into thick strips
  • 2 cups shredded cheddar cheese or Mexican blend cheese divided
  • 1 green onion sliced, for garnish
  • ¼ cup chopped cilantro for garnish
  • 1 avocado pit removed and chopped, for garnish
  • Radish slices for garnish

Instructions
 

  • Preheat oven to 450 degrees F.
  • In a 12-inch oven safe skillet, heat the olive oil over medium high heat. Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute.
  • Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice. Pour in half of the enchilada sauce and stir. Add the tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
  • Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes. Top with green onion, cilantro, avocado, and radish slices. Scoop the enchiladas onto a plate and serve warm.

Nutrition

Calories: 467kcal, Carbohydrates: 55g, Protein: 21g, Fat: 19g, Saturated Fat: 7g, Fiber: 14g
Keywords skillet enchiladas, vegetarian enchiladas

Have you tried this recipe?

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Photos by Dishing Out Health

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This sounds more like chilaquiles to me since they aren’t rolled. Good either way! Try them with a fried egg for breakfast.

  2. Can you recommend a brand of red enchilada sauce to use? I can’t seem to find one that we like (or perhaps we don’t like enchilada sauce). Thanks!

    1. I make my own. It’s delicious
      1 28 oz can whole tomato’s, crushed by hand, 1 med onion chopped, 2 t chili powder, 1/2 t oregano, 1 6 oz can tomato paste, 1 garlic clove or more minced, 1 t salt, 1/4 t cayenne pepper
      Simmer 1 hour.

    2. 4 stars
      I haven’t found a red enchilada sauce either. I just don’t like the red one. I use the green enchilada sauce in most Mexican dishes and they come out great. I also use a small can of mild chopped green chili instead of the poblano peppers, we don’t like all the heat.
      It comes out great. I found the Las Palmas Green Chile Enchilada Sauce is the best with
      a lot of flavor.

  3. Maria, I made this for dinner the other night, it was delish!! Thanks for this recipe. Colorful and tons of flavor. Will definitely make it again.

  4. 5 stars
    Maria,

    I made this for dinner tonight, and everyone said “yuck, vegetarian chili.” And then they ate it and there wasn’t a drop of it left over. All gone! Everyone loved it, and best of all, my kids at a nice variety of veggies they normally would not have. I’ve been subscribed to you since you started, and I’ve made your recipes throughout the years. Amazing! Keep wowing us with your culinary magic!

  5. 5 stars
    Made this last night, made my own enchilada sauce. Everyone loved it, husband and my two boys, 19 & 20. I doubled the spices. My oldest couldn’t wait to have the leftovers today. Thank you for making non meat meals.

  6. If you don’t have an oven safe skillet can you just do everything on the stove including melting the cheese at the end? Excited to try it, thx!

  7. 5 stars
    This was really delicious and simple and cost-effective as a bonus. And it looks delectable coming right out of the oven! I set out sour cream for my kids and Greek plain yogurt as an accompaniment as enchilada sauce I selected was really spicy (even though it was labeled “mild”). Next time I’ll either make my own as someone here suggested or switch brands. I will put this in my recipe rotation.