Vegetarian Black Bean Enchilada Skillet Recipe

If you’re searching for a dinner that ticks all the boxes—utterly satisfying, nutritious, packed with bold flavor, quick to throw together, and completely meat-free—the Vegetarian Black Bean Enchilada Skillet is destined to be your new go-to. It’s everything you love about enchiladas in a single pan, bringing smoky beans, melty cheese, vibrant veggies, and that irresistible enchilada sauce into perfect harmony. This dish is cozy comfort with a fiesta flair, and trust me, it dazzles on a busy weeknight or when you’re feeding friends who expect something special and delicious.

this Recipe

Ingredients You’ll Need

This simple and colorful ingredient list truly shines, as each element plays a key part—whether it’s adding hearty substance, a pop of flavor, or that necessary cheesy finish. Don’t skip a thing; every spoonful brings all these textures and tastes together for a perfect bite.

• Black Beans: The heart of our Vegetarian Black Bean Enchilada Skillet, providing plant-powered protein and a creamy, satisfying texture.
• Enchilada Sauce: Rich, tangy, and just a hint spicy, this ties all the flavors together—use your favorite store-bought or homemade variety.
• Corn: Pops of sweetness and color make every bite more interesting and visually tempting.
• Bell Pepper: Adds a juicy crunch and beautiful color—red, yellow, or orange are my favorites here.
• Onion: A savory base note that creates depth and aromatic goodness right from the first step.
• Garlic: For that irresistible savory backbone—don’t hold back if you’re a garlic lover.
• Corn Tortillas: Sliced and layered in, these soften just enough to soak up all the saucy goodness without disintegrating.
• Shredded Cheese: Melty, gooey, and absolutely essential—Monterey Jack and cheddar melt beautifully, but use your favorites.
• Olive Oil: For sautéing and to ensure a luscious finish—just a splash is enough.
• Chili Powder & Cumin: These two bring warmth and that unmistakable Tex-Mex flavor we crave.
• Salt & Pepper: Simple seasonings that balance and elevate every ingredient.
• Fresh Cilantro & Lime (optional): The perfect finishing touch to brighten up each serving.

How to Make Vegetarian Black Bean Enchilada Skillet

Step 1: Sauté the Aromatics

Start by heating a bit of olive oil in a large skillet over medium heat. Toss in the chopped onion and bell pepper, letting them sizzle until they begin to soften and turn golden at the edges. Add the minced garlic and stir until fragrant, about one minute—this base sets the stage for the whole Vegetarian Black Bean Enchilada Skillet’s flavor.

Step 2: Spice It Up

Sprinkle in the chili powder, cumin, and a good pinch of salt and pepper. Stir everything together so the spices can bloom in the oil and coat the veggies. This simple step delivers a huge punch of classic enchilada flavor.

Step 3: Add Beans, Corn, and Sauce

Drain and rinse your black beans, then add them to the skillet along with the corn and enchilada sauce. Stir to combine, making sure all those beautiful veggies get saucy. Let it simmer for a couple of minutes so the flavors mingle and the sauce thickens slightly.

Step 4: Fold in Tortillas

Slice your corn tortillas into strips or wedges and nestle them right into the skillet mixture. Gently fold them in so they’re coated but not completely submerged—this keeps their texture fantastic and provides the layered “enchilada” experience without the work of rolling anything.

Step 5: Get Cheesy and Bake

Scatter shredded cheese generously over the top. If your skillet is oven-safe, pop it under the broiler for a few minutes until the cheese bubbles and browns in spots. If not, cover the skillet on the stove and let the cheese melt gently. The Vegetarian Black Bean Enchilada Skillet should be gloriously gooey and ready to serve!

How to Serve Vegetarian Black Bean Enchilada Skillet

Garnishes

Top each serving with chopped fresh cilantro, a squeeze of lime, sliced avocado, or a dollop of sour cream. These little touches make the skillet pop both in flavor and presentation, while adding creaminess and freshness in every bite.

Side Dishes

This dish is hearty on its own, but pairing your Vegetarian Black Bean Enchilada Skillet with a simple green salad, Mexican rice, or spiced roasted sweet potatoes brings balance and plenty of vibrant color to the table.

Creative Ways to Present

Try serving the skillet family-style straight from the pan, for a laid-back and festive meal. Or, spoon portions into individual bowls, top with different garnishes, and set up a “topping bar” at the table—everyone can build their perfect plate!

Make Ahead and Storage

Storing Leftovers

Let any remaining Vegetarian Black Bean Enchilada Skillet cool to room temperature, then transfer to an airtight container. The flavors deepen and meld overnight, making leftovers incredibly tasty for lunches or quick dinners throughout the week.

Freezing

If you’d like to save some for future meals, portion cooled leftovers into freezer-safe containers. The skillet freezes well for up to two months; just thaw in the fridge overnight for best texture and flavor when you’re ready to enjoy it again.

Reheating

To bring your Vegetarian Black Bean Enchilada Skillet back to life, warm it gently on the stovetop with a splash of extra enchilada sauce or water if it looks dry. Microwave reheating works great for single servings—just cover and heat until bubbly and hot throughout.

FAQs

Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas work well and soak up the sauce wonderfully, though the final texture will be a little softer and less hearty than with corn. Go with what you have, or even try a mix for more interest.

How do I make this dish spicier?

If you love extra heat, simply add a diced jalapeño along with the onion or sprinkle in some crushed red pepper flakes. Choose a spicier enchilada sauce, or offer hot sauce on the side for those who want to crank things up even more.

Is this Vegetarian Black Bean Enchilada Skillet gluten-free?

Yes! As long as you use certified gluten-free corn tortillas and double-check your enchilada sauce, this whole recipe is naturally gluten-free—a fantastic option for sharing.

Can I add more veggies or protein?

Definitely! It’s easy to toss in zucchini, mushrooms, spinach, or kale for extra goodness. If you’d like more protein, crumbled tofu or tempeh mixes right in for a heartier meal without any meat.

Can I make the Vegetarian Black Bean Enchilada Skillet ahead of time?

Yes, you can prep most of this skillet in advance—just cook everything through Step 3, cover, and refrigerate. When ready to serve, fold in the tortillas, top with cheese, and finish baking so it’s fresh and melty for the table.

Final Thoughts

If you’re craving a meal that’s both crave-worthy and quick, you can’t go wrong with this Vegetarian Black Bean Enchilada Skillet. It’s the kind of dish that brings everyone back for seconds, so grab your skillet and give it a try—you might just find it’s a new favorite in your weekly rotation!

Print