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enchiladas in skillet being lifted with a spoon
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5 from 27 votes

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
Course: Dinner, Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 10 1-cup servings
Calories: 169kcal
Author: Traci

Equipment

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.

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.

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