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vegetarian black bean skillet enchiladas with napkin on the pan handle.
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5 from 3 votes

Vegetarian Black Bean Enchilada Skillet

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Mexican-Inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 455kcal
Author: Deborah Murphy

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 56g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 1053mg | Potassium: 889mg | Fiber: 16g | Sugar: 11g | Vitamin A: 2670IU | Vitamin C: 65mg | Calcium: 355mg | Iron: 5mg