Vegetarian Skillet Enchiladas

When traditional recipes get tweaked to be quicker and easier, they often fall short of the original. But sometimes, it just works—and that’s exactly what happens with these vegetarian skillet enchiladas. It’s one of our favorite Tex-Mex recipes, and it checks all three of the most important boxes: fast, easy and delicious. This one-pan wonder reimagines classic cheese enchiladas into a savory, saucy, cheesy meal that’s ready in under 30 minutes.

Vegetarian Skillet Enchilada Ingredients

• Canola oil
• Onion
• Red pepper
• Garlic
• Canned black beans
• Enchilada sauce
• Frozen corn
• Chili powder
• Ground cumin
• Pepper
• Corn tortilla strips
• Shredded Mexican cheese blend
• Chopped cilantro, sliced avocado, sliced radishes, sour cream and lime wedges (optional)

Directions

Step 1: Saute the vegetables

Preheat the oven to 400°F. In a large cast-iron or ovenproof skillet, heat the oil over medium-high heat. Add the onion and pepper, then cook, stirring occasionally, until the vegetables are tender, two to three minutes. Add the garlic, and cook for one minute longer.

Step 2: Add the remaining ingredients

Stir in the beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in the tortilla strips, then bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the tortilla strips are softened, three to five minutes.

Editor’s Tip: Corn tortillas work best in this recipe since they hold their texture better than flour tortillas when cooked in the sauce.

Step 3: Top with cheese and bake

Sprinkle the cheese over the top. Transfer the skillet to the oven and bake, uncovered, until the sauce is bubbly and the cheese is melted, three to five minutes.

Garnish the skillet enchiladas with the optional toppings.

How to Store Vegetarian Skillet Enchiladas

Store leftover enchiladas in an airtight storage container in the refrigerator for up to four days. Black bean skillet enchiladas also freeze well; store them in freezer-safe containers or storage bags for up to three months. To ensure the freshest results when freezing leftovers, follow our guide to how long food will last in the freezer.

Vegetarian Skillet Enchilada Tips

What other vegetable can I add to this black bean enchilada skillet recipe?

Boost nutrition and flavor by adding diced sweet potatoes, zucchini, kale or mushrooms. You can also cook other Tex-Mex recipes, like these spinach enchiladas, in a skillet.

Can I add meat to these vegetarian skillet enchiladas?

Simply add your favorite protein to these skillet enchiladas, such as ground beef or turkey, shredded chicken or chorizo. Brown the meat first, then follow the recipe as written. For something more adventurous, try the making shrimp enchiladas.

Can I use a different sauce for this vegetarian skillet enchilada recipe?

Stovetop black bean enchiladas pair beautifully with a variety of sauces. Swap out the canned version for homemade sweet and spicy enchilada sauce, creamy avocado salsa verde or a rich, complex mole sauce. Stick with your favorite or vary it up each time you make the dish.