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!
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!
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
- Mexican Rice
- Cilantro Lime Rice
- Tortilla Chips and Salsa or Pico de Gallo
- Black Bean Salad
- Instant Pot Cilantro Lime Rice
More Enchilada Recipes:
- Black Bean Quinoa Enchilada Bake
- Creamy Spinach & Cheese Green Chile Enchiladas
- Stacked Sweet Potato and Black Bean Enchiladas
- Stacked Roasted Vegetable Enchiladas
- Slow Cooker Enchilada Quinoa
Skillet Vegetarian Enchiladas
- 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
- 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.
Have you tried this recipe?
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Photos by Dishing Out Health