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For the perfect Vegetarian Enchilada Skillet, gather these items: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 2 tablespoons enchilada sauce (or to taste) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) - Fresh cilantro, for garnish - Avocado slices, for serving - Lime wedges, for serving You can swap some ingredients if needed: - Use avocado oil instead of olive oil. - Any onion works; shallots can add a mild flavor. - Swap zucchini for yellow squash or eggplant. - Corn can be replaced with peas or carrots. - Use kidney beans or pinto beans instead of black beans. - For a vegan option, skip the cheese or use a plant-based cheese. This dish serves four and offers a healthy meal: - Calories: About 350 per serving - Protein: Roughly 15 grams - Carbohydrates: Approximately 45 grams - Fiber: Around 12 grams - Fat: About 10 grams This meal is not just tasty but also good for you. It packs in protein and fiber while being colorful and fun on your plate. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 zucchini, diced - 1 cup corn kernels - 1 can black beans - 1 can diced tomatoes with green chilies - 2 tablespoons enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper - 1 cup shredded cheese - Fresh cilantro for garnish - Avocado slices for serving - Lime wedges for serving Dice the onion, bell pepper, and zucchini. Mince the garlic. If you use frozen corn, measure it out. Rinse and drain the black beans. This step makes cooking easier. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes. You want it to turn translucent. Next, add the minced garlic and cook for another 30 seconds. It should smell very nice. Now, toss in the bell pepper and zucchini. Cook for about 5 minutes until they soften. Stir in the corn, black beans, and diced tomatoes. Add the enchilada sauce, cumin, chili powder, salt, and pepper. Mix it all well. Lower the heat and cover the skillet. Let it simmer for about 10 minutes. Stir occasionally to keep it from sticking. Once heated through, sprinkle the cheese on top. Cover the skillet again for 2-3 minutes to melt the cheese. For the best taste, use fresh vegetables. They add great flavor and texture. Adjust the amount of enchilada sauce based on your spice preference. If you like it hotter, add more chili powder. Garnish with fresh cilantro before serving. This adds a bright flavor that pairs well. Serve warm with avocado slices and lime wedges. They bring a fresh twist to each bite. Enjoy your meal! To store leftovers, let the skillet cool. Place it in an airtight container. It will stay fresh for up to three days in the fridge. If you want to store it longer, consider freezing it. Use a freezer-safe container. This way, you can enjoy the meal later. Reheat leftovers on the stove over low heat. Stir occasionally to warm evenly. You can also use the microwave. Heat in 30-second intervals, stirring in between. Make sure it’s hot all the way through before serving. I love serving this dish with fresh avocado slices. They add creaminess and flavor. Lime wedges bring a zesty touch. You can also top it with cilantro for a fresh taste. For sides, consider tortilla chips or a simple green salad. These pair well and make the meal more filling. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutrition of your dish. Customize Your Spice Level: Adjust the amount of chili powder and enchilada sauce to suit your taste preferences for a milder or spicier dish. Add More Vegetables: Feel free to include additional veggies like spinach, mushrooms, or sweet potatoes for added texture and nutrition. Cheese Alternatives: Experiment with different types of cheese or add a dairy-free option to cater to various dietary preferences. {{image_2}} You can easily make this dish vegan. Instead of cheese, use a dairy-free cheese. Nutritional yeast is a great choice too. It adds a cheesy flavor without dairy. Also, skip the enchilada sauce or check for a vegan brand. This way, you keep all the taste. Feel free to add more veggies. Chopped spinach or kale works well. You can also toss in diced carrots or sweet potatoes. Just remember to adjust the cooking time. Cooking them a bit longer ensures everything is tender and tasty. To change the spice level, add more chili powder or hot sauce. For less heat, reduce these spices. You can also add a dash of smoked paprika for flavor without heat. Taste as you go to find your perfect balance. To store leftovers, let the skillet cool down first. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when it’s time to eat it again! If you want to freeze the skillet, cool it completely. Place it in a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, let it thaw in the fridge overnight. Then, reheat it on the stove or in the microwave. Most of the ingredients in this recipe have a good shelf life. Olive oil can last for about one year. Fresh vegetables like bell peppers and zucchini stay fresh for a week or two in the fridge. Canned items like black beans and diced tomatoes last for years if kept in a cool, dry place. Always check for expiration dates to ensure safety. Yes, you can make this dish ahead. Cook the enchilada skillet and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it on low heat until warm. You can also add fresh cheese on top while reheating. This dish pairs well with several sides. You can serve it with: - Spanish rice - Refried beans - A fresh salad - Tortilla chips with salsa These sides enhance the meal and add more flavors. To make this dish gluten-free, use gluten-free enchilada sauce. Most brands are gluten-free, but always check the label. Also, ensure any broth or stock used is gluten-free. This way, you can enjoy a safe and tasty meal. We covered the key ingredients, preparation steps, and cooking tips for the skillet dish. I shared how to store leftovers and offered tasty variations. You can make this recipe your own by adjusting spices and adding veggies. Remember, cooking is fun, and this dish suits everyone. So get in the kitchen and enjoy a delicious meal with family and friends. Happy cooking!

Vegetarian Enchilada Skillet

A quick and delicious one-pan meal featuring enchilada flavors with vegetables and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes with green chilies
  • 2 tablespoons enchilada sauce (or to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, for garnish
  • Avocado slices, for serving
  • Lime wedges, for serving

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and sauté for another 30 seconds until fragrant.
  • Add the diced bell pepper and zucchini to the skillet. Cook for about 5 minutes or until the vegetables start to soften.
  • Stir in the corn kernels, black beans, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
  • Reduce the heat to low, cover the skillet, and allow to simmer for about 10 minutes, stirring occasionally.
  • Once everything is heated through and flavors have melded, sprinkle the shredded cheese over the top. Cover again and let it melt for about 2-3 minutes.
  • Remove from heat and let it cool slightly before serving.
  • Garnish with fresh cilantro and serve with avocado slices and lime wedges on the side for a fresh kick.

Notes

Feel free to customize the vegetables based on your preference.
Keyword easy, enchiladas, skillet, vegetarian