Go Back
homemade One-Skillet Vegetarian Enchilada Casserole photo
Print Recipe Save it for later

One-Skillet Vegetarian Enchilada Casserole

A quick, hearty one-skillet enchilada casserole loaded with vegetables, beans, and melty cheese.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 people

Ingredients

  • 1 tablespoon avocado oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 2 small zucchini chopped
  • 1 cup corn canned or frozen
  • 15 ounces black beans canned, drained and rinsed
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper ground
  • 20 ounces enchilada sauce
  • 6 corn tortillas cut into strips
  • 1 cup low-fat Mexican cheese shredded
  • 1 green onion sliced
  • 1/3 cup cilantro chopped
  • limes for serving

Instructions

  • Preheat the oven to 400°F (200°C).
  • Heat 1 tablespoon avocado oil in a large oven-safe skillet over medium-high heat.
  • Add the diced onion, minced garlic, diced red bell pepper, and chopped zucchini; cook 2–3 minutes, stirring frequently, until softened.
  • Stir in the corn and drained black beans until combined.
  • Add the chili powder, smoked paprika, kosher salt, cumin, and ground black pepper and mix thoroughly.
  • Pour the 20 ounces of enchilada sauce into the skillet and stir to coat the vegetable and bean mixture.
  • Add the tortilla strips to the skillet and gently fold them into the sauce and vegetables; cook 2 more minutes to warm the tortillas.
  • Sprinkle the shredded Mexican cheese evenly over the top.
  • Transfer the skillet to the preheated oven and bake 6–7 minutes, until the cheese is melted and bubbly.
  • Remove from oven and top with sliced green onion, chopped cilantro, and a squeeze of fresh lime juice before serving.

Equipment

  • large oven-safe skillet
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • spatula or wooden spoon

Notes

  • Use canned or frozen corn interchangeably.
  • Drain and rinse canned black beans to reduce sodium.
  • Cut tortillas into strips for even layering and absorption.
  • Adjust chili powder to taste for more or less heat.