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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!
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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.
- Cook onion and garlic in your skillet until fragrant.
- Mix in sweet potatoes, beans, corn, tortillas, sauce, and cheese.
- Smooth the mixture out and add the final layer of sauce and cheese.
- Bake covered, then uncovered, until everything is hot and cheesy.
- Cool slightly and finish with lime, sour cream, or cilantro.
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.
Recommended Toppings
- 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
- Cilantro Lime Brown Rice
- Easy Enchilada Soup
- Taco Pasta Recipe
- Tortilla Soup Recipe
- Grilled Chicken Tacos
📖 Recipe
Skillet Vegetarian Enchiladas
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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.
Recipe Notes
Equipment
- 12” oven-safe skillet
- serving spoon
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Sarah P says
This was SO GOOD! Thank you! I followed the recipe exactly including the homemade enchilada sauce. This did NOT take me 30 min... more like 2 hours haha 🙂 Next time I will only use 1 cup of cheese because it was honestly so good without cheese at all.
Traci Antonovich says
Yay Sarah! I'm so glad to hear that this was a hit for you! Yeah, the enchilada sauce prep time is not included in the time for the enchiladas because it's a separate recipe. Also, I've edited it to be a 60-minute recipe. And so true about the cheese! I've changed the recipe wording to reflect that. Thanks for the feedback on all fronts...I really appreciate it! oxo
Bintu says
This recipe would certainly go down well in my house - it is definitely something we would all enjoy which can be rare! This looks so tasty, I'm adding it to my list of recipes to try
Traci Antonovich says
Oh I love hearing that, Bintu! Hope you get to try it out and love it like we do! 🙂
Kiki Johnson says
A great, affordable meal idea for a Mexican-themed dinner! Perfect for a big crowd! I love, that you chopped up the tortillas. Makes it so much easier to serve!
Traci Antonovich says
Thanks Kiki! Yes, you're so right...big crowd pleaser for the people AND the cook 🙂
Beth says
Oh man! This looks thoroughly delicious! I am a huge Tex-Mex fan and I love how you made them Vegetarian!
Traci Antonovich says
Thanks Beth! I love all enchiladas, but sometimes, you just need all the veggies 🙂
Ben Myhre says
The combo DOES rock and it really makes for a great vegetarian combination. This recipe looks fabulous!
Traci Antonovich says
Thanks so much, Ben! Love hearing all the kind words...day made! 🙂
Allison says
I love everything about these! Pinning and trying soon!
Traci Antonovich says
Thanks Allison...love hearing both 🙂 Hope you enjoy them!
Diana says
Love the sound of these veg enchiladas! The sweet potato addition sounds so good!
Traci Antonovich says
Thanks so much Diana 🙂 The sweet potato really makes it imo. Hope you get a chance to try it out!
Brian Jones says
What a delicious sounding recipe, so simple and hearty... Gotta give it a try.
Traci Antonovich says
Thanks Brian! Love hearing that...hope you get a chance to make this one 🙂
linda spiker says
First, amazing! Second, that cheese! Swoon.
Traci Antonovich says
Haha thanks Linda...I'm blushing 🙂 You're making me want to put this on the meal plan for this week...the cheese gets me every time LOL.
Danielle Wolter says
Oh my these sure do sound delicious. I feel like I spend my life making little parts of a million dishes ahead of time to I can save time at meal time. It really does help! I must admit, when I see vegetarian, I have a hard time getting excited. But these look so good with that cheese and home made enchilada sauce. Plus, I love black beans.
Traci Antonovich says
Thanks Danielle! I love hearing your enthusiasm about this dish. It's really a great one for meatless meals...very satisfying 🙂
Claire says
Such a great tip to cook your sweet potatoes in the microwave!!
It makes these enchiladas the perfect Monday night meal!!
Traci Antonovich says
Thanks so much Claire! Yep, the microwave tip is defo one of my go-to's 🙂
chichi says
This sure looks good and I bet it tastes amazing too. would love to give it a go.
Traci Antonovich says
Thanks so much, Chichi! Love hearing that...hope you get a chance to make it 🙂
Maria says
This looks absolutely fabulous!! I'm printing it out!! x
Traci Antonovich says
Woohoo! Love hearing that Maria. Hope you love it like we do...thanks!
Karen says
I can't get enough sweet potatoes these days especially when paired with black beans. Love how you add in all the shortcuts too. This is the perfect quick weeknight meal!
Traci Antonovich says
Awww thanks so much Karen. Yeah, I'm aaaalll about the cooking shortcuts...thanks for noticing 😉
Jacque Hastert says
My family would love this!
Traci Antonovich says
Yay Jacque! We love it in this house 🙂 Thanks!
Sara says
These look like the ultimate vegetarian enchiladas, can't wait to try them for dinner this week!
Traci Antonovich says
Thanks so much Sara! Hope you love them like we do! 🙂
Elaine says
I love the combination of sweet potatoes and enchiladas. Yum. What a pretty dish and I bet fun to serve guests. I can't wait to make this for my hubby! Great recipe!
Traci Antonovich says
Thanks Elaine! I'm excited to hear you want to make for the hubs...my guy said he couldn't believe it was vegetarian. Hope you guys love it!
Beth says
You had me at enchiladas! My family probably wouldn't even realize there is no meat there because it's so filled with goodness!
Traci Antonovich says
Haha, thanks Beth! That's exactly what happened to us. My guy absolutely loved it...didn't care that there wasn't meat. Love that!!!
Annie says
Yessss please!! This looks fabulous and I'm so obsessed with sweet potato and anything tex-mex, I just know I will devour this! Love that it's vegetarian too, I'm not strictly veg, but I like to not eat meat a few times a week 🙂
Traci Antonovich says
I'm with you Annie...not strictly veg but love to eat that way often. I definitely devour this one! Thanks for stopping by 🙂
Colleen says
Yum! These look to-die-for! I just made Beef Enchiladas, however, my daughter (13) only eats fish and some white meats. She may be into this, we shall make it together...Pinned!
Traci Antonovich says
Yay Colleen! Let me know what you think if you make it! It's a hit over here 🙂
Ali says
What a healthier alternative to traditional enchiladas. I think these flavors are ideal for fall Mexican night and I actually have all these ingredients on hand. Guess what I'm making for dinner? 🙂
Traci Antonovich says
Ali...boom! Thank you...just made my day! Hope you love it like I do. I need to make it again myself...totally craving it right now!
Sarah Newman says
I love the combo of sweet potato + black bean! This looks so comforting and tasty!
Traci Antonovich says
Thanks, Sarah! I can't get enough! 🙂
MamaDawg says
OMG Girlfriend, this is going to be my next meal. My mouth is watering just looking at the picture. And I'm definitely making your recipe for Enchilada Sauce, so much healthier than store bought. Can't wait to make this! Thanks Kitchen Girl!
Traci Antonovich says
Awww yeah! That's exactly how I thought you might react to this one, girlfriend! Can't wait for you to make it! (even mah man loved them - and he LOVES his animal proteins) 😉
Jess says
YUM!! Sounds delicious! That enchie sauce though I'd like to just dip chips in!
Traci Antonovich says
Oh Jess, I will love to hear what you do with the enchie sauce! You can drizzle it over nachos or taco salad too. It's nothing like the canned stuff...and the aroma is so distinctly "enchilada". Thanks for the comment 😉
jodi salmonson says
Can't wait to try this. Im HUUNGGRRYY. Looks delicious- Kitchen Girl!
Traci Antonovich says
Jodi, yes...I can't wait for you to try it! Thanks for stopping by and commenting! Besos 😉