Description

This Skillet Vegetarian Enchiladas recipe offers a delicious and hearty meal featuring sautéed vegetables, black beans, and corn layered with corn tortillas and topped with melted cheese, then baked to perfection. It's a quick and easy dish that combines bold southwestern flavors and a creamy texture, making it perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

Vegetables and Beans

1 tablespoon olive oil
1/2 onion, chopped
1/2 poblano pepper, seeds removed and chopped
1 red bell pepper, seeds removed and chopped
1 small zucchini, chopped
2 cloves garlic, minced
1 cup fresh or frozen corn
15 oz black beans, canned, rinsed and drained

Spices and Seasonings

1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 juice of lime

Other Ingredients

20 oz red enchilada sauce
8 corn tortillas, cut into thick strips
2 cups shredded cheddar cheese or Mexican blend cheese, divided
1 green onion, sliced (for garnish)
1/4 cup chopped cilantro (for garnish)
1 avocado, pit removed and chopped (for garnish)
Radish slices (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for baking the enchiladas at the end of the cooking process.
Sauté Vegetables: Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chopped onion, poblano pepper, red bell pepper, and zucchini. Sauté for 4 to 5 minutes until the vegetables become tender. Then stir in the minced garlic and cook for an additional minute to release its aroma.
Combine Ingredients: Add the corn, black beans, chili powder, cumin, smoked paprika, kosher salt, black pepper, and lime juice to the skillet. Pour in half of the red enchilada sauce and stir to combine all ingredients. Next, add the tortilla strips and mix well. Pour the remaining enchilada sauce over the mixture and stir until all tortilla strips are covered. Cook for 2 to 3 minutes until the sauce thickens slightly.
Add Cheese and Bake: Stir in 1 cup of shredded cheese until it melts into the mixture. Sprinkle the remaining 1 cup of shredded cheese evenly on top. Transfer the skillet to the preheated oven and bake for 5 minutes or until the top cheese is fully melted and bubbly.
Garnish and Serve: Remove the skillet from the oven and let the enchiladas rest for 5 minutes. Garnish with sliced green onion, chopped cilantro, diced avocado, and radish slices. Serve warm by scooping portions onto plates.

Notes

You can substitute the black beans with pinto beans or chickpeas if preferred.
For a spicier kick, add some chopped jalapeño or a pinch of cayenne pepper.
Use gluten-free corn tortillas to keep this dish gluten-free.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a vegan version, use dairy-free cheese or omit the cheese altogether.