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Vegetarian Enchilada Skillet Recipe

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5 from 548 reviews

This Vegetarian Enchilada Skillet is a flavorful one-pan dish combining sautéed vegetables, black beans, corn, and green chilies in a zesty enchilada sauce, topped with melted cheese and served with fresh avocado and jalapeño slices. Perfect for a quick, satisfying, and healthy Mexican-inspired meal.

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

  • 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

Other Ingredients

  • 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

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the enchilada skillet.
  2. Sauté Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add diced white onion, red bell pepper, and zucchini, sautéing for 4-5 minutes until the vegetables are tender and slightly softened.
  3. Add Beans and Corn: 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 everything thoroughly to combine the flavors.
  4. Add Tortillas and Sauce: Pour in the red enchilada sauce, then add the corn tortilla triangles to the mixture. Stir well until all the tortilla pieces are fully coated with the sauce and ingredients.
  5. Top with Cheese: Sprinkle the shredded Colby Jack or Monterey Jack cheese evenly over the skillet mixture.
  6. Bake: Place the skillet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
  7. Garnish and Serve: Remove from the oven and garnish with fresh avocado and jalapeño slices before serving. Enjoy your hearty and delicious vegetarian enchilada skillet!

Notes

  • You can substitute corn tortillas with flour tortillas if preferred.
  • For extra heat, add more jalapeño slices or a dash of hot sauce.
  • This dish can be made gluten-free by ensuring the enchilada sauce and tortillas are gluten-free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • To make this vegan, replace cheese with a plant-based cheese alternative.

Keywords: Vegetarian Enchilada Skillet, Mexican skillet recipe, easy vegetarian dinner, baked enchiladas, one-pan meal

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