Spice up your weeknight with this simple vegetarian black bean enchilada skillet which can all be cooked up in one skillet in 40 minutes or less from pantry staples.
Who doesn’t love simple one pot meals? This simple vegetarian enchilada skillet is one of my family’s favorites! Once you get the chopping out of the way, everything is cooked up in one skillet in about 30-40 minutes. We often alternate between this meal and my southwest sheet pan dinner each week since both are perfect for weeknight cooking!
Why You’ll Love this Recipe
- A delicious one pot meal that can be made start to finish in 30-40 minutes. (Depends on how fast you can chop!)
- Easily adaptable for the ingredients you have on hand. (Switch out the beans for a different vegetarian protein or add different veggies.)
- This recipe is vegetarian (but easily adaptable for vegans too!), gluten free, and nut free.
Ingredient Notes and Substitutions
- Veggies: I used a combination of zucchini, summer squash, bell pepper, and jalapeño. However, you can vary the veggies based on what you have on hand. A couple of other veggies that would be good in this dish include: cauliflower, mushrooms, corn, or spinach.
- Black beans: Canned beans are one of my favorite easy ways to add fiber and plant-based protein to vegetarian dishes. I used canned black beans but you could use a different bean like kidney or pinto beans instead. Black beans are loaded with nutrients, check out my black beans vs pinto beans post where I talk about some of the healthy benefits.
- Enchilada sauce: We’ve been using red enchilada sauce for this recipe, but you could also make it with green enchilada sauce. The flavor will be slightly different but still just as delicious.
- Cheese: Use a shredded pepper jack cheese or Mexican cheese blend for this recipe. For a dairy-free/vegan option, use a vegan alternative like the shreds from VioLife or Daiya.
See recipe card below for a full list of ingredients and measurements.
What can I use instead of black beans?
Try these other plant-based protein options in this skillet! Use about 8 ounces of an alternative plant-based protein instead of the beans. Here are some options: vegan chick’n pieces, vegan ground meat, chopped seitan, Trader Joe’s soy chorizo, rehydrated soy curls, or crumbled tempeh. Just brown any of these options in the pan with the oil before adding the veggies.
Step by Step
Step One: Saute the zucchini, summer squash, and onion in olive oil over medium-high until the onion is tender. Stir in the spices (chili powder, garlic powder, and cumin).
Step Two: Add the enchilada sauce and bring to a simmer for 5 minutes. Then stir in the black beans and tortilla strips. Taste and add salt if needed.
Step Three: Sprinkle the top of the skillet with cheese. If using an oven safe skillet, place under the broiler on low for 1-2 minutes to melt the cheese.
Step Four: Garnish with avocado, tomatoes, and cilantro.
- Short on time when cooking during the week? Try and pre-chop your vegetables for this dish on the weekend and store them in the fridge until ready to use. This enchilada skillet comes together really quickly after the chopping is done.
- Gather all of your ingredients before you start cooking. This skillet cooks rather quickly so it is best to gather all of your ingredients and wash/chop/measure them before you start cooking. It makes it go so much smoother!
- You’ll need 1 1/2 cups or 12 ounces of enchilada sauce for this recipe. Make sure to double check the can size when buying enchilada sauce as many brands come in a 10 ounce size can. Freeze any leftover enchilada sauce to use later!
Traditionally, enchiladas are made with corn tortillas so that is what we are using in this recipe.
Yes! This enchilada skillet freezes and reheats well if you want to make it in advance or save extra leftovers for later. Just allow it to come to room temperature after cooking and then store in airtight containers in the freezer for up to 3 months. Thaw in the fridge overnight then reheat on the stovetop or microwave.
There are a couple different ways to adjust the spice level on this recipe: 1) use a mild enchilada sauce, 2) use less chili powder, 3) omit the fresh jalapeño.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Vegetarian Black Bean Enchilada Skillet
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped (about 1 cup) chopped
- 1 bell pepper, chopped
- 2 zucchini or summer squash, sliced and quartered (about 2 cups)
- 1/4 cup chopped jalapeno
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoons cumin
- 1 1/2 cups red enchilada sauce
- 1 (15 oz.) can black beans
- 5 corn tortillas cut into strips
- 1 1/4 cups shredded Mexican blend cheese
- In a large skillet with tall sides add the olive oil, onion, bell pepper, and zucchini/squash. Cook until onion is translucent, about 5-7 minutes.
- Stir in the jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes.
- Add the enchilada sauce and bring to a simmer for 8-10 minutes until zucchini softens.
- Stir in the black beans and tortillas. Taste and add salt if needed.
- Sprinkle with the cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!)
- Serve with chopped avocado, cilantro, hot sauce, sour cream.
- Make it vegan: Use a dairy free/vegan shredded cheese on top of the skillet. My favorite is the Colby jack shreds from VioLife.
- Enchilada Sauce: Feel free to use either red or green enchilada sauce. Note – You’ll need 1 1/2 cups or 12 ounces of enchilada sauce for this recipe. Many brands come in a 10 ounce size can so double check that you have enough. Freeze any leftover enchilada sauce to use later!
- To Freeze: allow to cool and then transfer to airtight containers. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.