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4.9 from 105 votes

Vegetarian Skillet Enchiladas Recipe

These vegetarian skillet enchiladas are loaded with fresh veggies, crispy tortillas strips, and melty cheese. It's an easy and healthier weeknight meal that everyone will love, and it's ready in under an hour!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 517 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Enchilada Sauce
  • 2 tablespoons oil
  • 2 tablespoons all-purpose flour gluten-free, if needed
  • 14 ounce can crushed tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
  • sea salt to taste
Skillet Enchiladas
  • 2 tablespoons avocado oil divided
  • 8 inch flour tortillas cut into strips (sub corn tortillas for gluten-free)
  • 2 cups small button mushrooms quartered
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 1 medium zucchini diced
  • 1 medium bell pepper diced
  • 2 cups corn kernels thawed if frozen
  • 1 ½ cups grated sharp cheddar cheese
  • Avocado, cilantro, sour cream, limes to serve

Instructions

    Cup of Yum
  1. Whisk the oil and flour together in a small pot over medium heat. Bring it to a boil and let it bubble for 1 minute to get rid of the fresh flour taste. Add the rest of the enchilada sauce ingredients to the pot and bring the pot to a boil. Reduce the heat to low, cover to prevent splatters, and simmer the sauce for 10 minutes, stirring a couple of times.
  2. While the sauce is cooking, prepare the rest of the skillet enchiladas. Add enough oil (about 1 tablespoons) to thinly cover the bottom of a large skillet over medium-high heat. Add the tortilla strips to the skillet all at once and cook, tossing occasionally, until most of the tortilla strips are crispy and brown. Remove them from the skillet.
  3. Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they are brown, about 8 minutes. Add the onion and cook for 5 minutes. Add the garlic, carrots, zucchini, and bell pepper to the skillet and cook them, stirring occasionally, until they begin to soften. Add the corn and let it heat through.
  4. Place half the fried tortilla strips into the skillet and mix them around with the veggies. Pour in the enchilada sauce and mix everything together.
  5. Top the skillet enchiladas with the remaining tortilla strips, pressing them into the sauce. Generously sprinkle the top with cheese then let the skillet enchiladas simmer, covered, until the cheese is melted and the skillet is hot and bubbly, about 5 minutes.

Nutrition Information

Serving 1 serving = ⅙ of the recipe Calories 517kcal (26%) Carbohydrates 60g (20%) Protein 17g (34%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 30mg (10%) Sodium 1261mg (53%) Potassium 757mg (22%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 4929IU (99%) Vitamin C 42mg (47%) Calcium 327mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 517

% Daily Value*

Serving 1 serving = ⅙ of the recipe
Calories 517kcal 26%
Carbohydrates 60g 20%
Protein 17g 34%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 30mg 10%
Sodium 1261mg 53%
Potassium 757mg 16%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 4929IU 99%
Vitamin C 42mg 47%
Calcium 327mg 33%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.