Vegetarian Enchilada Skillet + Video

Vegetarian Enchilada Skillet! Packed with vegetables, enchilada sauce and beans. 30 minute dinner, vegetarian and gluten-free. 

this Recipe

Doesn’t the term skillet meal make you feel warm and cozy inside? While incredibly easy and so, so delicious, I don’t think I’ve made anything like this before. Well, that changes now. Throw everything in the skillet, let simmer, top with cheese and broil until bubbly. This vegetarian enchilada skillet is a total weeknight dinner game-changer.

For this month’s Recipe Redux, we were asked to celebrate a fellow reduxer by making one of their recipes or create one of your own inspired by theirs. Yassss. Blogging has so many high and low points, but one of the most rewarding experiences is the connection between fellow bloggers (and readers). I’ve met so many incredible people on this journey, some who I am lucky to work with and many who I am thankful to call friends.

This month, I wanted to celebrate one of my favorite RD bloggers, Debbie from Dietitian Debbie Dishes.

I’ve been a fan of Debbie’s for a long time and love her yummy, inventive approach to vegetarian food. She’s also a fellow mid-westerner and takes the most drool-worthy photos. I was lucky enough to meet Debbie last year at Blog Brulee and she’s just as incredible in person as she is online.

I had a hard time narrowing down what recipe I wanted to create inspired by Debbie, but I ultimately landed on her Tempeh Enchilada Skillet. Come to mama.

The first time I made her recipe, BL told me that it was one of the best things he’s eaten in a long time. Well, awesome, since I didn’t create it. But, Debbie- you’ve completely won over BL’s heart!  For my version, I cut down the tempeh and replaced it with chili beans and added in a little more vegetables and spice.

A few tips in making this meal a home-run:

Make sure you are using a skillet that can go into the oven to broil the cheese. While the cheese will melt on the stovetop, it gets nice and crusty underneath the broiler. Saucy vegetables and tortillas topped with hot bubbling cheese is one of life’s greatest pleasures.

We’ve got a lot going into this skillet, so make sure you are using one with straight sides to hold all of the filling and sauce. I swear by my Calphalon cookware and all that I put it through. It’s a little pricey at the onset, but will last for decades. My mom still uses hers that she received as a wedding present 35 years ago (plus, it’s a fraction of all-clad).

It’s hard for me to find a canned enchilada sauce that I really like (if you have one, please tell me!), so I made a triple batch of this enchilada sauce this winter to freeze for meals like this. It’s work, but it’s always worth it. Though I haven’t tried it myself, my friend Jen swears by this quick sauce.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Watch how to make it here:

Vegetarian Enchilada Skillet

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: main dish, healthy, vegetarian
• Method: stove top
• Cuisine: Mexican Inspired, Tex Mex
• Diet: Vegetarian

Description

Vegetarian Enchilada Skillet! Packed with vegetables, enchilada sauce and beans. 30 minute dinner, vegetarian and gluten-free.

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Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: main dish, healthy, vegetarian
• Method: stove top
• Cuisine: Mexican Inspired, Tex Mex
• Diet: Vegetarian

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: main dish, healthy, vegetarian
• Method: stove top
• Cuisine: Mexican Inspired, Tex Mex
• Diet: Vegetarian

Scale 1x2x3x

Ingredients

• 2 teaspoons olive oil
• 1 cup finely chopped white onion
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 2 cups chopped zucchini
• 1 cup corn kernels
• 1 red bell pepper, chopped
• 1 can chili beans in sauce
• 1 1/4 cup enchilada sauce
• 1 1/4 cup tomato sauce
• 8 corn tortillas, chopped into strips
• 1 lime, juiced
• 1 cup shredded pepperjack cheese

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Instructions

1. Heat the oil in a large oven-proof skillet over medium heat. Add the onion and jalapeños and cook until translucent and heated through, about 5 minutes.
   
2. Add in the garlic, cumin, cayenne, oregano and cook for another minute.
   
3. Stir in the zucchini, corn kernels and bell pepper and cook for another 4-5 minutes until vegetables are cooked through.
   
4. Stir in the chili beans, enchilada sauce, tomato sauce and tortilla strips then reduce heat to medium low. Simmer for 5-7 minutes until sauce is heated through and tortillas are soft. Stir in the lime juice.
   
5. Preheat broiler.
6. Sprinkle on the pepperjack cheese and transfer skillet to the oven. Cook until cheese starts to bubble and melts.
   

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