Vegetarian Skillet Enchiladas

Vegetarian Skillet Enchiladas Recipe photo by Taste of Home

  • Total Time: Prep/Total Time: 25 min.
  • Makes: 4 servings


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 8 corn tortillas (6 inches), cut into 1/2-inch strips
  • 1 cup shredded Mexican cheese blend
  • Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges


  • Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas.
  • Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.


SOURCE: Taste of Home

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