Vegetarian Skillet Enchiladas

This delicious vegetarian skillet enchiladas is a fast and easy dinner recipe: and so full of flavor! This one’s a definite crowd pleaser.

Mexican-style flavors always go over well in our house. There’s something zesty and timeless that makes it supremely satisfying. So when I gave Alex a few choices to try from a new cookbook we received, I wasn’t at all surprised that this vegetarian skillet enchiladas recipe was his top choice.

This recipe is from The High Protein Vegetarian Cookbook from Katie Parker, of the blog Veggie and the Beast. It’s full of delicious vegetarian meals that are billed as “hearty dishes that even carnivores will love”, since Katie herself is a vegetarian and her boyfriend a carnivore. If the rest of the recipes in the book are anything like these skillet enchiladas, I would certainly agree with the tag line. This dish was intensely flavorful and we didn’t want to stop eating it. It’s a good one to put meat-lovers to the test; let us know if you give it a whirl.

Related: Easy Dinner Recipes for Family

How to make vegetarian skillet enchiladas

This skillet enchiladas recipe is pretty simple to which up, especially with premade enchilada sauce. I made this skillet on my own without Alex, and it took me a bit of time to chop all the veggies. If you’re looking at serving this meal as a weeknight meal, we recommend chopping the veggies, cutting the tortillas and shredding the cheese in advance; after that prep, it should take only about 15 to 20 minutes to throw together.

We’re looking forward to trying a few more items from the book. Congratulations to Katie on a lovely book full of tempting and satisfying vegetarian recipes!

Sides to serve with skillet enchiladas

How to make these skillet enchiladas into a meal? Here are some of our favorite side dishes that go with enchiladas:

1. Chips & salsa: Of course, what’s better than good old salsa? Try our Best Salsa or Best Pico de Gallo.
2. Mexican coleslaw: Accessorizing with fresh veggies is a great contrast to cozy, gooey enchiladas. Try our Mexican Coleslaw Recipe.
3. Tomato avocado salad: This Cucumber Tomato Avocado Salad is a great way to add fresh veggies.
4. Refried beans: These Refried Black Beans Recipe or Homemade Refried Beans are seriously simple. Or, try our Instant Pot Refried Beans.
5. Bean dip: Serve with tortilla chips and our Easy Refried Bean Dip, a creamy dip that doesn’t even need cheese!

Looking for more enchiladas recipes?

Outside of these skillet enchiladas, here are a few of our top enchilada ideas:

• Easy Vegetarian Enchiladas Fast and easy: and a total crowd pleaser!
• Vegan Enchiladas Who said enchiladas needed cheese?
• Green Enchiladas with Quinoa Zingy and seriously flavorful.
• Sweet Potato Black Bean Enchiladas A classic!

This recipe is…

This vegetarian skillet enchiladas recipe is vegetarian and gluten free.

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Vegetarian Skillet Enchiladas

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• Author: a Couple Cooks
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 1x

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Description

This delicious vegetarian skillet enchiladas is a fast and easy dinner recipe: and so full of flavor! This one’s a definite crowd pleaser.

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Ingredients

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• 3 cloves garlic
• 1/2 red onion
• 2 small zucchini
• 1/2 red bell pepper
• 1/2 green bell pepper
• ¼ cup cilantro, for the garnish
• 15-ounce can black beans (or 1 ½ cups cooked)
• 6 small corn tortillas
• 3 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon kosher salt
• 1 ½ cups corn, frozen or fresh
• 2 ½ cups enchilada sauce, pre-made or homemade
• 6 ounces (about 1 ½ cups) shredded sharp cheddar cheese, divided
• Sour cream (for serving)

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Instructions

1. Mince the garlic. Dice the onion. Dice the zucchini. Dice the peppers.
2. Drain and rinse the black beans. Cut the small corn tortillas in half, then into 1/2-inch wide strips. Chop the cilantro for garnish.
3. Set the oven to a broil.
4. In a large oven-safe skillet, heat the olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
5. Add the zucchini, red bell pepper, green bell pepper, black pepper, cumin, oregano, and kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add the corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
6. Place the skillet in the oven and broil for 3 to 5 minutes, until the skillet is bubbly and the cheese is melted. Serve with fresh cilantro and a dollop of sour cream.

Notes

From The High Protein Vegetarian Cookbook by Katie Parker

• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican