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Vegetarian Enchilada Skillet

A one-pan wonder that combines the comforting flavors of traditional enchiladas with fresh veggies and warm spices for a hearty meal in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the skillet
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels Can use fresh or frozen
  • 1 can diced tomatoes
  • 1 cup enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup shredded cheese (optional) For topping
  • to taste Fresh cilantro for garnish

Method
 

Cooking Steps
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add diced onion and sauté until they become translucent.
  3. Toss in the minced garlic and sauté for another minute.
  4. Stir in the diced bell pepper and zucchini, cooking until they soften, about 5 minutes.
  5. Add in the black beans, corn, diced tomatoes, enchilada sauce, chili powder, and cumin. Season with salt and pepper to taste, then simmer for 5-7 minutes.
  6. If using cheese, stir in the shredded cheese until melted and bubbly.
  7. Finish with a sprinkle of fresh cilantro and serve.

Notes

Leftover Vegetarian Enchilada Skillet can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 2 months. To reheat, warm it over low heat, adding a splash of water or extra enchilada sauce if needed.