Name: Vegetarian Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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 slices for topping; Jalapeño slices for topping

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Introduction

This Vegetarian Enchilada Skillet is a flavorful, hearty one-pan meal that combines fresh vegetables, black beans, and warm spices. It’s perfect for a quick weeknight dinner that feels comforting and satisfying without any meat.

The image shows a black cast iron skillet filled with layers of crispy tortilla chips covered in melted yellow and white cheese, scattered black beans, and chunks of red tomato sauce. On top, there are bright green slices of jalapeño and fresh cilantro leaves scattered around. In the center, several thick slices of light green avocado are fanned out, with a dollop of white sour cream on top, garnished with more cilantro and a jalapeño slice. The skillet sits on a soft grey cloth, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 425°F (220°C). Prepare the corn tortillas by cutting them into triangles.
Step 2: Heat olive oil in a skillet over medium heat. Sauté the diced onion, red bell pepper, and zucchini for 4 to 5 minutes until they start to soften.
Step 3: Add the black beans, defrosted corn, diced green chiles, chopped cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir well to combine all ingredients.
Step 4: Pour in the red enchilada sauce and add the tortilla triangles. Stir gently until everything is coated evenly with the sauce.
Step 5: Sprinkle the shredded cheese over the top and transfer the skillet to the oven. Bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
Step 6: Remove from the oven and garnish with slices of avocado and jalapeño before serving.

Tips & Variations

For added protein, mix in cooked quinoa or brown rice along with the beans and vegetables.
Use pepper jack cheese for a spicier version of this dish.
To keep it dairy-free, substitute the shredded cheese with a plant-based alternative or omit it entirely.
Add a squeeze of fresh lime juice right before serving for a brighter flavor.

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 to prevent drying out. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up of a black pan filled with layered nachos: the base shows crispy tortilla chips covered with a rich mix of melted yellow and white cheese, black beans, corn, and tomato sauce. On top, there are fresh green slices of avocado and jalapeños centered, with a dollop of white sour cream on the avocado. Small green herb leaves are sprinkled across the nachos. The pan rests on a white marbled surface with a gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use corn tortillas and check that your enchilada sauce has no gluten-containing ingredients.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the skillet ingredients and refrigerate for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.