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Vegetarian Skillet Enchiladas

Whether it's meatless Monday or your family eats vegetarian every day, everyone will be satisfied with these unconventional vegetarian skillet enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 8 corn tortillas (6 inches), cut into 1/2-inch strips
  • 1 cup shredded Mexican cheese blend
  • OPTIONAL: chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges


  • Preheat oven to 400°. Heat oil a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas.
  • Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.

Vegetarian Skillet Enchilada Tips

How long do vegetarian skillet enchiladas last?

These vegetarian skillet enchiladas last for about 2-3 days in the fridge. If you'd like to enjoy this vegetarian dinner for longer, you can freeze them in an air-tight container for up to 2-3 months. Follow these freezer tips to ensure this tastyvegetarian recipe tastes as good as day one.

Which type of tortilla should I buy?

These enchiladas are best with corn tortillas which tend not to get as soggy as flour.
Nutrition Facts
1-1/2 cups: 307 calories, 14g fat (5g saturated fat), 25mg cholesterol, 839mg sodium, 33g carbohydrate (5g sugars, 7g fiber), 14g protein.

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  • hollynoel
    May 16, 2020

    A very delicious, quick and easy recipe for a week night dinner. I will make it again and again, I'm sure.