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Skillet Vegetarian Enchiladas

5 from 27 votes
Total 1 hour
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Skip the rolling and make enchiladas the easy way! These vegetarian skillet enchiladas combine sweet potatoes, black beans, and corn with smoky enchilada sauce and melted cheese—all baked in one pan for a quick, comforting weeknight dinner.

Try my easy Enchilada Soup Recipe next!

enchiladas in skillet with chopped jalapenos on blue background

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Table of Contents hide
1) Why You'll Love This Recipe
2) What You'll Need
3) How To Make This Recipe
4) What Vegetables Can I Use?
5) Recipe Tips
6) Recommended Toppings
7) Mexican recipes we love
8) 📖 Recipe
9) Skillet Vegetarian Enchiladas

Why You'll Love This Recipe

These no-roll vegetarian enchiladas are the ultimate weeknight dinner win—no rolling, no fuss, just cheesy, saucy goodness baked in one skillet. Sweet potatoes add a hearty bite that pairs perfectly with creamy black beans and smoky enchilada sauce. It’s big on flavor, short on effort, endlessly flexible with your favorite veggies and cheese, and makes enough for leftovers you’ll be excited to eat the next day.

What You'll Need

Ingredient amounts are listed in the printable recipe below.

  • Olive oil: Or another neutral cooking oil for sautéing the vegetables.
  • Garlic: Fresh garlic gives the best aroma and flavor in Mexican-inspired dishes.
  • Red onion: My go-to for enchiladas, but white, yellow, or even green onions work too.
  • Sweet potatoes: Diced small so they cook quickly in the skillet. (Skip the microwave step—you don’t need to pre-soften them for this recipe.)
  • Black beans: I like reduced-sodium beans so I can control the salt. If you have time, homemade Instant Pot Black Beans make this dish even more budget-friendly.
  • Corn: Adds sweetness and texture to balance the savory sauce.
  • Corn tortillas: Use white or yellow tortillas—whichever you prefer.
  • Enchilada sauce: My homemade enchilada sauce packs amazing flavor and color, but store-bought works too.
  • Shredded cheese: Any melty cheese you love will do.
  • Optional toppings: Sour cream, cilantro, lime wedges, avocado, salsa, or a drizzle of your favorite southwest dressing.

How To Make This Recipe

Instructions are included in the printable recipe below.

  1. Cook onion and garlic in your skillet until fragrant.
  2. Mix in sweet potatoes, beans, corn, tortillas, sauce, and cheese.
  3. Smooth the mixture out and add the final layer of sauce and cheese.
  4. Bake covered, then uncovered, until everything is hot and cheesy.
  5. Cool slightly and finish with lime, sour cream, or cilantro.
enchiladas in skillet being lifted with a spoon

What Vegetables Can I Use?

This recipe features sweet potatoes and black beans, but you can bulk it up with extra veggies for more texture and flavor. Toss bell peppers, mushrooms, or zucchini straight into the skillet, or add precooked broccoli, carrots, or squash. If using frozen vegetables, thaw them first for the best results.

Recipe Tips

  • Dice sweet potatoes small: Keep pieces under ½ inch so they cook through during baking.
  • Add more veggies: Add bell peppers or mushrooms to the skillet when sautéing the onions for even more flavor.
  • Bulk it up: Stir in cooked rice or quinoa with the beans to make the skillet more filling and soak up extra sauce.
  • Choose your favorite cheese blend: A mix of cheddar and Monterey Jack melts well and adds extra flavor.
  • Prevent foil from sticking: Lightly spray the foil with cooking spray, or place a piece of parchment paper under it to keep the cheese from sticking.
  • Reheat easily: Microwave individual portions in 45-second bursts or bake covered at 350°F for 15–20 minutes until warmed through.
full skillet of enchiladas on blue background with chopped limes, cilantro, and jalapenos with grey napkin
  • Cool and creamy: A dollop of sour cream or plain yogurt balances the smoky sauce.
  • Fresh herbs: Sprinkle chopped cilantro for brightness, or use green onions if you’re not a cilantro fan.
  • Citrus boost: A squeeze of fresh lime over each serving really wakes up the flavors.
  • Creamy avocado: Sliced avocado or guacamole adds richness and extra texture.
  • Homemade salsa: Try my 5-Minute Blender Salsa Recipe for a quick, fresh topping.
  • Avocado ranch: A drizzle of Avocado Ranch Dressing gives these enchiladas a cool, herby finish.

Mexican recipes we love

📖 Recipe

enchiladas in skillet being lifted with a spoon

Skillet Vegetarian Enchiladas

Skip the rolling and make enchiladas the easy way! These vegetarian skillet enchiladas combine sweet potatoes, black beans, and corn with smoky enchilada sauce and melted cheese—all baked in one pan for a quick, comforting weeknight dinner.
Prep Time15 minutes
Cook Time45 minutes
Total time1 hour
Yield 10 1-cup servings
Author Traci
5 from 27 votes
Print Pin it for later 📌

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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

  • 2 tablespoons Olive Oil
  • ½ medium Onion, diced
  • 3 cloves Garlic, finely grated
  • 1 large Sweet Potato, peeled and ½" diced (about 2 cups)
  • 1 (15-ounce can) Black Beans, rinsed and drained
  • 1 cup Frozen Corn
  • 8 (6-inch) Corn Tortillas, cut into bite-sized pieces
  • 3 cups Enchilada Sauce, homemade or packaged
  • 2 cups Shredded Cheese, Cheddar, Jack, Mexican Blend, Queso Fresco, etc
  • Optional toppings: Fresh Cilantro, Lime, Avocados, Salsa, Sour Cream.

Instructions

  • Preheat oven to 375°F. Prepare ENCHILADA SAUCE or have packaged sauce ready.
  • Heat a 12-inch oven-safe skillet over medium heat. Add OLIVE OIL and heat until shimmering.
  • Add ONION and GARLIC. Sauté 2–3 minutes until softened.
  • Stir in SWEET POTATOES, BLACK BEANS, CORN, CORN TORTILLAS, 2 cups of the ENCHILADA SAUCE, and half of the CHEESE. Mix until evenly coated.
  • Spread mixture evenly in the skillet. Pour remaining 1 cup ENCHILADA SAUCE over the top and sprinkle with remaining CHEESE.
  • Cover tightly with foil or a lid and bake 25–30 minutes, or until SWEET POTATOES are fork-tender.
  • Uncover and bake 10 minutes more, until CHEESE is melted and SAUCE is bubbling.
  • Let rest 5 minutes to set up. Serve warm with your favorite Mexican toppings.
  • To store, let enchiladas cool completely, then cover or transfer to an airtight container and refrigerate for up to 5 days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Dice sweet potatoes small: Keep pieces under ½ inch so they cook through during baking.
Add more veggies: Add bell peppers or mushrooms to the skillet when sautéing the onions for even more flavor.
Bulk it up: Stir in cooked rice or quinoa with the beans to make the skillet more filling and soak up extra sauce.
Choose your favorite cheese blend: A mix of cheddar and Monterey Jack melts well and adds extra flavor.
Prevent foil from sticking: Lightly spray the foil with cooking spray, or place a piece of parchment paper under it to keep the cheese from sticking.
Reheat easily: Microwave individual portions in 45-second bursts or bake covered at 350°F for 15–20 minutes until warmed through.

Equipment

Nutrition

Serving: 1cup | Calories: 169kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 721mg | Potassium: 198mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5421IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner, Main Course
Cuisine Mexican
Diet Gluten Free, Vegetarian
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    5 from 27 votes (1 rating without comment)

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  1. Cassandra says

    5 stars
    This was delicious! I made it per recipe with the homemade enchilada sauce. This dish is a bit on the sweet side given it is made with sweet potato and corn, so I'd recommend leaving the brown sugar out of the sauce recipe if you don't want it too sweet. I left it out and am glad I did. I will definitely be making this again, thank you for the recipe !!

    Reply

    • The Kitchen Girl says

      Glad you enjoyed it, Cassandra. The 2 teaspoons of sugar in the enchilada sauce is more for knocking down bitterness than making it noticeably sweet, but ya, totally optional. Thanks for the review 🙂

  2. Emily Ratliff says

    5 stars
    I was skeptical when paring sweet potatoes with enchilada, but this recipe is fantastic! My 11 year old daughter even asked for seconds. I agree that the homemade enchilada sauce is key to this recipe. A week after making this for the first time, a friend (who happens to be a vegetarian) of mine broke her leg. I made this recipe for her and she loved it as much as we did!

    Reply

    • The Kitchen Girl says

      This is just music to my ears, girl. I'm so glad you're enjoying it. This enchiladas recipe is definitely unique, so I'm super glad you gave it a go. Thank you for the feedback

  3. SHANIKA says

    5 stars
    This Veggie Enchilada recipe looks so great! I love how customizable it is and that you can mix and match so many different ingredients!

    Reply

    • Traci Antonovich says

      Thanks, Shanika! We love that about it too 🙂

  4. Marie-Charlotte Chatelain says

    5 stars
    I have never had or heard of no-roll enchiladas but this is sure a recipe that speaks to me! I love keeping things simple and with those bold flavors, this dish can only be a win!

    Reply

    • Traci Antonovich says

      Thanks, Marie-Charlotte! Yes, easy enchiladas are always a winner in our house too 🙂

  5. Irina says

    5 stars
    Made it last night! The recipe was really easy to follow. The meal was just DELICIOUS! Surely, we will repeat this experience again!

    Reply

    • Traci Antonovich says

      Awesome, Irina! So glad to hear it! I'm glad you find the recipe easy too 🙂

  6. Pam Greer says

    5 stars
    I love that these are no roll!!! Such a time saver!! These are going into regular rotation at our house!

    Reply

    • Traci Antonovich says

      Yay, so glad to hear it, Pam! Thanks so much 🙂

  7. Vicky says

    5 stars
    You offer some great options for filling these enchiladas. I love the fact that they are no roll as this makes the whole meal even easier.

    Reply

    • Traci Antonovich says

      Thanks, Vicky...yes! We love our enchiladas to be easy 🙂