an easy vegetarian enchiladas skillet, filled with butternut squash, black beans, corn tortilla strips, & a generous layer of melty cheddar cheese. the best part? these vegetarian enchiladas only take 25 minutes to make. weeknight enchiladas for the win!
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butternut & black bean vegetarian enchiladas skillet
if i’m being totally, completely honest, a giant bag of tortilla chips has been permanently affixed to my counter for a good part of 2019. new year, same me.
i mean, & maybe a batch of guac. or two.
…or ten. ?
& by the looks of it? those tortilla chips aren’t going anywhere anytime soon. (other than mah belly, OBV.) because i’m about to introduce you to my newest weeknight dinner time obsession:
black bean & butternut vegetarian enchiladas! in a skillet! in 25 minutes or less!!!
i’m pretty sure life doesn’t get better than this, right?!
i’ve mentioned this a few times before, but over the past few years i’ve been seriously obsessed with adding more & more plant-based meals into our dinnertime rotation.
it’s not that we have any huge objections to eating meat in our house, but plant-based meals are typically really easy to throw together with what i have on hand in my kitchen at any given moment, tend to be pretty healthy, & are definitely budget-friendly.
convenience AND feel-good vibes without breaking the bank is a combination i am so here for in my everyday life.
& this butternut & black bean vegetarian enchiladas skillet recipe? man oh man, it ticks all those boxes.
this take on vegetarian enchiladas strikes the perfect balance of being super good for you & super hearty all at once. it’s the perfect dinner for the middle of january, when you’re trying your very best to stick to your new year resolutions but the borderline frigid temps outside have you craving something warm & hearty.
at the base of these enchiladas is a mixture of onions, peppers, butternut squash & black beans, seasoned generously with a few typical mexican spices (hello, chili powder, cumin, smoked paprika, & garlic!).
it all gets cooked up until all of the flavor is coaxed out of the onions & peppers & the squash is perfectly tender, at which point corn tortillas & tons of melty cheese are added to the mix. it’s the kind of combination that makes you want to dive into your plate for bite after bite after bite.
& the best part? it’s super easy to throw together thanks to our weeknight dinner bff: a cast iron skillet.
an easy vegetarian enchiladas recipe
the only downside of enchiladas is the fact that they’re a little fussy to make, am i right or am i right?!
between prepping a filling, rolling up a ton of enchiladas, & baking them off, making enchiladas is usually a 60-minute operation. & while i’m okay with spending an hour making dinner during the week from time to time, especially when lots of inactive time is involved in a recipe, i usually skew closer to the “let’s keep weeknight dinners closer to 30 minutes” end of the spectrum.
but thanks to a good cast iron skillet, we can have both: a comforting & delish enchiladas dinner in 25 minutes or less.
the beauty of this butternut & black bean vegetarian enchiladas recipe is that it’s made entirely in a skillet, start to finish. it’s so great, for so many reasons.
first of all, the skillet is really key to keeping this a 25-minute dinner. rather than taking the time to roll up enchiladas once the veggies are cooked, you simply stir thin strips of corn tortillas right into the skillet. the tortillas still soak up all the sauce, but without any of the fuss that comes with rolling out enchiladas.
second, you don’t lose any flavor at any point in the process. one of the best parts of cast iron cooking is that you’re able to draw lots of flavor out of whatever you’re cooking. when you make enchiladas the traditional way, rolling them up & baking them in a separate baking dish, you lose all of the delicious bits of flavor that you developed in the skillet.
& last? easy clean up. the easiest clean up, actually. since you didn’t have to use any extra mixing bowls or baking dishes to make your enchiladas, all you have to worry about is cleaning one single skillet.
plus!!! my friends at GRIZZLY help make clean up even easier. their skillets are ridiculously easy to care for – you can wash them in hot, soapy water, without any seasoning required. if you’ve been with me for a while, you know how obsessed i am with my GRIZZLY cast iron skillets, too. they’re gorgeous, durable, & 100% american-made, & that’s a combination i am so crazy about.
how to make vegetarian enchiladas in a skillet
this butternut & black bean vegetarian enchiladas skillet recipe is super straightforward & really easy for any night of the week. all you have to do is:
- cook the veggies.
- stir in the tortilla strips & enchilada sauce.
- top it off with a mountain of cheese, please!
first thing’s first, you’ll give the veggies a quick saute in your cast iron skillet to make sure they’re perfectly tender when you serve them. this takes 10 minutes, tops, and aside from a little bit of chopping & stirring, it’s a mostly inactive step.
when it comes to veggies, i chose what i typically have on hand in my fridge & pantry this time of year: onions, bell pepper, & some butternut squash. this vegetarian enchiladas skillet is super versatile, though. you can use whatever you love most. sweet potatoes would be a great swap for the butternut squash, or you could even stir some greens into the mix if you have any hanging out in your fridge.
once the veggies are tender, you just stir in in corn tortilla strips & enchilada sauce. pin this vegetarian enchiladas skillet recipe for later!!!
one of the secrets to this easy enchiladas recipe is slicing the corn tortillas into thin strips before simply stirring them into the skillet. most skillet enchiladas recipes or enchilada casserole recipes call for some sort of layering of the enchiladas filling & the tortillas.
slicing the tortillas into strips & gently stirring them into the skillet takes out all of the fuss, without compromising any of the flavor.
& next up is the cheese!
once you have the vegetarian enchiladas skillet assembled, with the tortilla strips & enchiladas sauce added to the mix, you top it off with your favorite shredded cheese & pop it under the broiler until it melts into bubbly & golden brown cheesy perfection.
i like using a blend of sharp & white cheddar, as pictured, but you can of course use whatever cheeses you like best! you can’t really mess things up when you’re covering something with cheese, you know?! ?
lastly? the best part: the toppings.
if you ask me, an enchiladas skillet is all about the toppings.
in our house, we love adding on jalapenos, tons of freshly chopped cilantro & avocado, a squeeze of fresh lime juice, & maybe a drizzle of smoky chipotle cashew queso, but pile your enchiladas skillet with all of the toppings you love most, & you really can’t go wrong.
the second best part? replacing your fork with TONS of tortilla chips. ?
if you love this skillet butternut & black bean vegetarian enchiladas recipe, here are a few other cozy recipes you’ll love too!
- healthy & colorful vegetarian bowls: grilled veggie burrito bowls with green rice
- weeknight tacos! instant pot chipotle honey chicken tacos
- plus, another easy skillet recipe! skillet chicken pot pie with biscuits
- & another! skillet red curry with ginger turkey meatballs
- all pwwb main dishes recipes
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this easy vegetarian enchiladas skillet is filled with butternut squash, black beans, corn tortilla strips, & a generous layer of melty cheddar cheese. the best part? these vegetarian enchiladas only take 25 minutes to make. weeknight enchiladas for the win!
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- ½ small butternut squash, peeled & diced into ½-inch cubes (about 2 cups)
- 1 teaspoon Kosher salt
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 14-ounce can black beans, drained & rinsed
- 1 14-ounce can diced fire-roasted tomatoes
- 10–12 4-inch corn tortillas, cut into ½-inch strips
- 16 ounces red enchilada sauce (see Recipe Notes)
- 2 cups shredded cheddar cheese
- for serving: chopped cilantro, thinly sliced jalapeno, lime wedges, sliced avocado, smoky cashew queso(!!!), tons of tortilla chips, etc.
- Cook the veggies: Add the olive oil to a 12-inch GRIZZLY cast iron skillet over medium heat. Once hot, add in the yellow onion, bell pepper, and butternut squash to the skillet. Season with the Kosher salt and stir to combine. Cook, stirring occasionally, until the veggies have softened and the squash is fork-tender, 6-8 minutes. Stir in the garlic, chili powder, cumin, and paprika. Cook for an additional minute, until fragrant.
- Assemble the skillet enchiladas: Add the black beans, fire-roasted tomatoes, and tortilla strips to the skillet, stirring and folding to combine and ensure the tortilla strips are placed evenly throughout the skillet. Pour the red enchilada sauce over top. Give a final stir to ensure everything is coated. Bring the skillet up to a simmer & let it bubble for a minute or two.
- Melt the cheese! Preheat the broiler in your oven to its highest setting, ensuring an oven rack is positioned about 8 inches under the broiler. Cover the skillet enchiladas with the cheddar cheese, then transfer to the oven to broil until the cheese melts & turns bubbly golden brown.
- Serve! Serve the skillet enchiladas topped with your faves! Cilantro, avocado, lime juice…maybe even some smoky cashew queso?! Whatever you love. Enjoy!
- Enchilada sauce: I’m a firm believer that once you have your hand at trying homemade enchilada sauce, you’ll never go back. It takes minutes to prepare & is made with staple pantry ingredients (cooking oil, flour, spices, & cooking stock – that’s it!). This is my go-to enchilada sauce recipe. If you want a shortcut, store-bought enchilada sauce will be just fine – promise!
Keywords: vegetarian enchiladas, skillet enchiladas, black bean enchiladas