Skillet Vegetarian Enchiladas
User Reviews
4.7
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
467 kcal
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Course
Main Course
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Cuisine
Mexican
Skillet Vegetarian Enchiladas
Description
The Skillet Vegetarian Enchiladas recipe starts with sautéing a mix of chopped onion, poblano, red bell pepper, and zucchini until tender. Garlic is added for aroma, followed by corn, black beans, and a blend of chili powder, cumin, smoked paprika, salt, and pepper to build a flavorful base. Layers of tortilla strips are stirred in along with generous amounts of red enchilada sauce, which thickens as it cooks, coating the ingredients thoroughly. Cheese is folded in then sprinkled on top before the skillet goes into a preheated oven just long enough to melt the cheese and create a bubbly finish. After resting briefly, the enchiladas are served garnished with sliced green onion, chopped cilantro, diced avocado, and radish slices, introducing fresh contrasts to the rich, saucy main. The dish balances a tender vegetable filling with creamy melted cheese and mildly spicy sauce, all combined in a single skillet for an easy cleanup meal option. It pairs well with sides like rice or a simple salad to complete a vegetarian dinner.
Ingredients
- 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 zucchini chopped, small
- 2 cloves garlic minced
- 1 cup corn fresh or frozen
- 15 oz black beans canned, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 lime juice of
- 20 oz Red Enchilada Sauce
- 8 corn tortillas cut into thick strips
- 2 cups cheddar cheese divided, shredded, or Mexican blend cheese
- 1 green onion sliced, for garnish
- 1/4 cup cilantro for garnish, chopped
- 1 avocado pit removed and chopped, for garnish
- radish for garnish, slices
Instructions
- Preheat oven to 450 degrees F.
- In a 12-inch oven safe skillet, heat the olive oil over medium high heat. Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute.
- Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice. Pour in half of the enchilada sauce and stir. Add the tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
- Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes. Top with green onion, cilantro, avocado, and radish slices. Scoop the enchiladas onto a plate and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Fiber | 14g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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