Vegetarian Skillet Enchiladas are a quick and flavorful one-pan meal that delivers all the deliciousness of traditional enchiladas without the fuss. This recipe is packed with colorful vegetables, black beans, and cheese, all simmered in a rich enchilada sauce and layered with soft tortillas. The skillet method makes this dish incredibly convenient, perfect for a busy weeknight dinner or a casual gathering. With its vibrant flavors and satisfying texture, these enchiladas are sure to become a favorite in your household. Plus, it’s easily customizable to suit your taste, whether you like it mild or with a bit of a kick.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 6 small corn tortillas, cut into strips or wedges
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream and sliced avocado (for serving)
Instructions:
- Cook the Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the red bell pepper, zucchini, and corn. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the Beans and Seasonings:
- Stir in the black beans, enchilada sauce, ground cumin, and chili powder. Season with salt and pepper to taste.
- Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Assemble the Skillet Enchiladas:
- Gently stir in the tortilla strips or wedges, ensuring they are evenly coated with the sauce and vegetables.
- Sprinkle the shredded cheese evenly over the top of the skillet.
- Melt the Cheese:
- Reduce the heat to low, cover the skillet with a lid, and cook for about 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the skillet from the heat and sprinkle with fresh cilantro.
- Serve the enchiladas directly from the skillet, topped with sour cream and sliced avocado if desired.
Enjoy your Vegetarian Skillet Enchiladas, a comforting and delicious meal that’s ready in no time and perfect for any occasion!
