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Vegan Skillet Enchiladas (gluten-free, easy)

This vegan skillet enchiladas is the perfect quick and easy weeknight meal that is packed with flavor and veggies. Made in one pan in less than 30 minutes, you get enchiladas minus all the work. The whole family will enjoy it and it makes for great leftovers too! 
Print Recipe
overview shot of vegan skillet enchiladas in the pan
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 1-2 Tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 can black beans, rinsed and drained
  • 1 cup corn (I used frozen)
  • 1/2 tsp sea salt
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • 8 corn tortillas, cut into strips
  • 1 (16 oz) jar red enchiladas sauce
  • 2 cups shredded vegan cheddar cheese 

Instructions

  • Preheat the oven to 400 degrees F. 
  • In a large oven safe skillet over medium high heat, add the olive oil. Then add the onions and bell pepper. Saute for 3 minutes and add the zucchini. Saute for another 5 minutes until zucchini softens. 
  • Add the garlic, black beans, corn, and seasonings and saute for 2 minutes. 
  • Pour in the enchilada sauce, add the tortillas, and stir in 1 cup of cheese. Sauté for 2 minutes to combine everything and let the tortillas start to soften. Turn off the heat and sprinkle the remaining 1 cup of cheese evenly over the top.
  • Place in the oven and bake for 10 minutes until cheese is melted. Serve with avocado, and cilantro on top. Enjoy! 
Servings: 6