A hearty Vegetarian Enchiladas Skillet made with butternut squash, black beans, & corn tortilla strips, which simmer away in enchilada sauce before being topped with a layer of gooey, melty cheese. These skillet enchiladas are a no-roll, no-fuss, easy one pan dinner, & they take less than 25 minutes to make, start to finish!
- 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 (or a drizzle of cashew crema if you want something lighter!), & tons of tortilla chips, etc.
- Cook the veggies: Add the olive oil to a 12-inch cast iron skillet over medium heat. Once hot, add the yellow onion, bell pepper, and butternut squash to the skillet, seasoning with kosher salt. Cook, stirring occasionally, until the veggies have softened and the squash is fork-tender, 6-8 minutes. Stir in the garlic, chili powder, ground cumin, and smoked paprika. Cook until fragrant, about 1 minute more.
- 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 is made with staple pantry ingredients & comes together in mere minutes. This is my go-to enchilada sauce recipe. If you want a shortcut, your favorite store-bought enchilada sauce will be just fine – promise!
- Storage & Reheating: Leftover vegetarian enchiladas skillet will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat in the microwave until warmed through.
- 10-Minute Meal Prep: Most of the active prep time involved with this recipe is chopping up the veggies. With just a little prep, you can cut down on all active prep the night you want to throw it together. Pick & choose from the list below, or do it all & all you have to do at dinnertime is get cooking – easy!
- Dice 1 yellow onion & deseed & dice 1 red bell pepper: Store in an airtight container in the refrigerator for up to 5 days. (<5 minutes active time)
- Peel, deseed & dice 1 small butternut squash into 1/2-inch cubes. Store in an airtight container in the refrigerator for up to 1 week. You will use half of the butternut squash (~2 cups) in this enchiladas skillet; use the other half in another recipe you love (this Vegan Red Curry & this Vegan Lentil Soup are PWWB community faves). (5 minutes active time)
Keywords: vegetarian enchiladas skillet, skillet enchiladas, black bean enchiladas