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These quick and easy (cheater version) Vegetarian Skillet Enchiladas are a breeze to make. Perfect weeknight meal made with veggies, beans and cheese.


4 Servings

Total time

40 minutes






  • 6 corn tortillas (chopped)
  • 1 small Onion (finely chopped)
  • 1 cup corn (fresh or frozen)
  • 1 cup Cooked Black beans
  • 1 tbsp olive oil ((divided))
  • 1 small Red Pepper (diced)
  • 1 small Jalapeno (diced)
  • 2 garlic cloves (finely minced)
  • 1 tsp ground cumin
  • ½ tsp Red Chili powder
  • to taste Salt Pepper
  • 1 small Can enchilada sauce
  • ¼ cup Grated Cheddar Cheese (I used Mexican blend)
  • 2 tbsp Cilantro,


  1. In a 10" round cast iron pan, heat 2tsp oil and add the chopped corn tortillas. Saute them until lightly toasted, remove them onto a plate and set aside.
  2. In the same pan, add the remaining 1tsp oil and add onion, garlic, jalapeno, red pepper and cook till onions turn translucent and peppers are tender, about 4~5 minutes.
  3. Next add the corn and black beans. Cook for 3~4 minutes. Add ground cumin, chili powder, salt and pepper. Cook for 1~2 minutes.
  4. Next add the corn tortillas, enchilada sauce and 2tbsp grated cheese. Mix well and turn off the heat.
  5. Turn on the broiler to High.
  6. Sprinkle the remaining 2tbsp cheese on top and broil for 1~2 minutes until the cheese is melted. Garnish with chopped cilantro and serve,
  7. View the recipe instructions at Cook's Hideout

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