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

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

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.


  • 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

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

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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