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Vegetarian Skillet Enchiladas

These quick and easy (cheater version) Vegetarian Skillet Enchiladas are a breeze to make. Perfect weeknight meal made with veggies, beans and cheese.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 4 Servings


  • 6 Corn Tortillas, chopped
  • 1 Small Onion, finely chopped
  • 1 cup Corn, fresh or frozen
  • 1 cup Cooked Black beans
  • 1 tbsp olive oil
  • 1 Small Red Pepper, diced
  • 1 Small Jalapeno, diced
  • 2 Garlic cloves, finely minced
  • 1 tsp Ground Cumin
  • ½ tsp Red Chili powder
  • To taste Salt Pepper
  • 1 Small Can enchilada sauce
  • ¼ cup Grated Cheddar cheese (I used Mexican blend)
  • 2 tbsp Cilantro, finely chopped


  • In a 10" round cast iron pan, heat 2tsp oil and add the chopped corn tortillas. Saute them until lightly toasted, remove them onto a plate and set aside.
  • In the same pan, add the remaining 1tsp oil and add onion, garlic, jalapeno, red pepper and cook till onions turn translucent and peppers are tender, about 4~5 minutes.
  • Next add the corn and black beans. Cook for 3~4 minutes. Add ground cumin, chili powder, salt and pepper. Cook for 1~2 minutes.
  • Next add the corn tortillas, enchilada sauce and 2tbsp grated cheese. Mix well and turn off the heat.
  • Turn on the broiler to High.
  • Sprinkle the remaining 2tbsp cheese on top and broil for 1~2 minutes until the cheese is melted. Garnish with chopped cilantro and serve,
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