This Vegetarian Enchilada Skillet recipe is a one pan wonder! Fast and easy, hearty and so very delicious. This is dinner done right!
Are you looking for a super tasty weeknight meal you really should try this Vegetarian Enchilada Skillet. We love how much flavor this dish has and how versatile it can be.
We love Mexican food in our house. Not just Mexican food but the flavor that it has. When I make fish tacos with a white fish I always season with homemade taco seasoning.
We love all kinds of recipes. We eat meat but sometimes take a night off and make a vegetarian recipe instead. Sometimes it’s just nice to have a meal that is different than other meals that we normally eat.
This hearty vegetarian skillet meal is the perfect way to enjoy Mexican flavors without the guilt.
We also like having a meal to serve the non meat lovers in the family when they call last minute and say they are dropping by for dinner. This vegetarian recipe for enchilada skillet is quick to cook up and is something that is loved by meat lovers vegetarians alike.
Easy Vegetarian Enchilada Skillet
Enchiladas are one of our favorite meals. We seriously love them so much we probably eat them about once every ten days or so. We love all kinds of enchilada recipes. The easier the better please! Another reason to make this recipe for vegetarian enchilada skillet. It’s EASY!
We love this recipe for White Chicken Enchiladas. It is an easy to make recipe with a rich and creamy from scratch sauce. Don’t let the made from scratch sauce scare you it literally takes just minutes to make. Adding this easy vegetarian enchilada skillet to the menu is a no brainer.
Can I add tortilla’s to this vegetarian enchilada skillet?
You sure can! I would use corn tortillas only as they are more substantial and will hold up better to the enchilada sauce. It is best to add them after you cut them into thick strips. Do not cut them too small of they will just get soft and mushy. Add the strips after you pour in the half of the enchilada sauce.
Stir well and add the rest of the enchilada sauce. Cook for 3 minutes or until sauce thickens up a little. Then add the cheese and finish up the skillet meal as directed in the recipe card.
We actually prefer to eat this enchilada skillet with tortilla chips. We have gone through almost a whole bag of tortilla chips just dunking them in this skillet dish. It is so ooey gooey and cheesy good.
Can you changed this vegetarian enchilada skillet?
Yes you can! You can add so many different things to it. You can add veggie crumbles if you want to keep it vegetarian for a little extra bulk.
If you don’t mind moving away from the vegetarian end of this skillet dish you can do that too.
If your family is like ours and just enjoys this meal because it’s so darn tasty you can add things like ground beef, shredded chicken or leftover chopped pork sirloin. It’s a great way for us to some leftovers we have in the fridge.
You can also keep the vegetarian vibe going with adding cooked chopped butternut squash or sweet potatoes. They add a really nice to to this dish and it’s a great way to add in some extra veggies too. If you have some picky eaters they may not mind so much with all the cheese and the tortilla chips involved. There are already added veggies by why not add more right?!
Easy Weeknight Skillet Meals
One of the most important things for us is having a weeknight dinner that is easy and also delicious. Skillet meals hit the mark for that because they are made in one pan so that makes for easy clean up.
Easy weeknight meals are at the forefront of our dinner planning each and every night. Mostly they have to be flavorful and full of easy throw together ingredients. Nothing super fancy. But it has to be a hearty meal also.
How to prepare this vegetarian enchilada skillet
This skillet enchiladas recipe is pretty simple to whip up. Your going to use a premade enchilada sauce and the hardest part is chopping the vegetables.
The veggies can be chopped early in the day or even a day or two ahead just store them in an air tight container or a storage bag and place them in the fridge.
- Olive oil
- red bell pepper
- minced garlic
- frozen corn
- black beans
- chili powder
- salt and pepper
- lime juice
- enchilada sauce
- Mexican cheese blend
- Chopped scallions
My staple fresh veggies are onion, red pepper and zucchini. We always have them in the fridge and they seem to go really well with this enchilada skillet meal. As mentioned above we sometimes add butternut squash or sweet potatoes. Or we clean out the fridge and add whatever veggies we happen to have. Or want to use up and you feel would go well with this vegetarian enchilada skillet.
How to make this skillet meal
Heat cast iron skillet over medium heat and add olive oil. Then add onion, zucchini, red bell pepper, and saute for 4-5 minutes. Next, add garlic, saute for 1 minute and then add corn, beans, salt, chili powder, cumin, and smoked paprika. Simmer for 5 minutes and then add enchilada sauce, simmer for another 5 minutes. Sprinkle cheese over the top and cover for 5 minutes or until melted, turn off heat and let stand for another 5 minutes. Garnish with green onions, cilantro, and sliced avocado.
Pretty simple right? Who would have thought that a vegetarian meal would become a family favorite in our house? Certainly not us!
Ok well the tortilla chips do have something to do with it but seriously this is so delicious. and most of all it is easy. And easy and delicious are the perfect combination in our household. I’m pretty sure you will love this vegetarian enchilada skillet so much it will be in your regular dinner rotation
OTHER RECIPES YOU WILL LOVE:
Vegetarian Enchilada Skillet
- 1 tablespoon Olive oil
- 1 red bell pepper, chopped
- 1 small zucchini chopped
- 2 cloves of minced garlic
- 1 cup of frozen corn
- 1 15 ounce can of black beans
- 1 tablespoon chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 lime, juiced
- 1 20 ounce can of enchilada sauce
- 1- 2 avocado's, green onions, cilantro for garnish
- 2 cups Mexican cheese blend
- Heat cast iron skillet over medium heat and add olive oil.
- Add onion, zucchini, red bell pepper, and saute for 4-5 minutes.
- Next, add garlic, saute for 1 minute and then add corn, beans, salt, chili powder, cumin, and smoked paprika.
- Simmer for 5 minutes and then add enchilada sauce, simmer for another 5 minutes.
- Sprinkle cheese over the top and cover for 5 minutes or until melted, turn off heat and let stand for another 5 minutes.
- Garnish with green onions, cilantro, and sliced avocado.