30-Minute Skillet Enchiladas (Vegetarian)

A cast iron skillet of skillet enchiladas topped with cheese, avocado, tomatoes, scallions, cilantro and jalapeño slices.

30-Minute Skillet Enchiladas (Vegetarian)

These vegetarian Skillet Enchiladas are made in one pan and only take 30 minutes to make. All you need do is dice the onion and red pepper. Everything else just gets added to the pan for a crowd-pleasing dinner.

Course Main Dish

Cuisine Mexican

Keyword skillet enchiladas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 713.6kcal

Author Susan Pridmore

Ingredients

2 tablespoons extra virgin olive oil
1 cup chopped yellow onion (½ large onion)
1 red bell pepper stemmed, seeded and chopped
4 ounce can of chopped green chilis
1 cup corn fresh or frozen
15 ounces black beans canned or 2 cups cooked from dried beans
1 ½ tablespoons Mexican spice blend
1 teaspoon dried oregano
1 chipotle pepper in adobo sauce minced
1 teaspoon kosher salt
2 teaspoons lime juice
2 cups grated Mexican blend cheeses
15 ounce can of Red Enchilada Sauce or make your own enchilada sauce
6 small tortillas either corn or wheat
1 scallion sliced (garnish)
4 cherry tomatoes halved (garnish)
¼ cup chopped cilantro (garnish)
1 avocado sliced (garnish)
¼ cup sour cream (garnish)

Instructions

Preheat the oven (I use my toaster oven) to 400˚ F.
Warm the olive oil in a 12-inch oven proof skillet over medium - high heat, and add the onion, red pepper and green chilis. Sauté until slightly softened, about 5 minutes.
Reduce the heat to medium, and add the garlic.
Stir in the corn, black beans and the spices. Mince one chipotle pepper in adobo sauce, and add it to the sauce. Stir in the salt and lime juice.
Add 1 cup of the Mexican cheeses and half of the enchilada sauce, and continue to warm the sauce until the cheese melts.
Stack the tortillas on top of each other, and slice into 8 triangles. Arrange half of them on the sauce. Using a wooden spoon, push them into the sauce. Repeat with the remaining tortilla triangles.
Pour the remaining enchilada sauce over everything, and gently mix into the casserole with a wooden spoon. Spread the remaining cup of shredded Mexican cheeses on top.
Slide the enchilada casserole into the oven for 5 minutes to melt the cheese.
Top with garnishes before serving, or alongside the casserole.

Nutrition