Do you love enchiladas but find yourself too busy to assemble them? OMG, me too! Solution? Grab my recipe for Vegetarian Skillet Enchilada Dip. Trust me when I say, this gooey number made with black beans, peppers, corn, quinoa, and of course enchilada sauce will be a hit at your Cinco de Mayo party…or any sports gathering…or potluck…or meatless Monday comfort food. This one’s guaranteed to be an empty dish.
Vegetarian Skillet Enchilada Dip
I originally developed this recipe to become an enchilada ‘bake’ for a busy-weeknight, Mexican entrée. But, when I served it as such to my man, he kept calling it a dip. He was right!
I later tested it as a dip at a friend’s BBQ. I served it as a warm appetizer with tortilla chips. What I really did was watch it fly out of the pan. It was L.O.V.E.D! In fact, one of the guests thought he was eating beef enchilada dip, when it was actually quinoa. It’s healthy food in disguise! Look how easy this beauty is to make:
Speaking of quinoa, I love incorporating healthy, superfood ingredients into any dish. For this recipe, I find it best to prepare the quinoa day before and refrigerate it. This helps develop the texture by allowing extra moisture to escape. If you need quinoa cooking instructions, The Kitchn and Chocolate Covered Katie both say it nicely. A rice cooker works really well too! Just make it like white rice…that’s it!
You’ve probably heard me say this before, but 1 cup of quinoa offers 5 grams of dietary fiber and 8 grams of protein. I love those numbers! And when you toss in healthy black beans, sweet corn, crunchy bell peppers, savory enchilada sauce, and top it with cheese…your party just got better!
Here are the ingredients you’ll need for Vegetarian Skillet Enchilada Dip
- avocado oil (or canola)
- poblano pepper
- bell pepper
- frozen corn
- black beans
- cooked quinoa
- enchilada sauce (Trader Joes…yum!)
- chili powder
- Mexican 4-cheese blend
Tools I use for this recipe
- my favorite chef knife
- my favorite cutting board
- oven-safe skillet (or any skillet + 1 oven safe dish)
I hope you find yourself making and LOVING this dish for your next fiesta. If you do, be sure to snap it and tag me on Instagram @thekitchengirl #eatnreal #tkgrecipe or #tkgeats.
Also, check out my other vegetarian, time-saving, Mexican fiesta recipes:
Cheers to superfood-ing up your party…and always to our health!
Latest posts by Traci Antonovich (see all)
- Citrus Fennel Arugula Salad with Champagne Vinaigrette - 03/20/2018
- Turmeric Chickpea Beetroot Hippie Bowl - 03/13/2018
- Vegan Veggie Chinese Lo Mein Noodles - 02/26/2018