Author: Amy Fulwood | Published: | Modified:
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This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a weeknight vegetarian dinner and great for leftovers too.
Up until fairly recently I've always been all about the Mexican food. It would always be my first choice for favourite cuisine and enchiladas were my number one meal.
My sister worked in what was probably the closest you could get to a Mexican restaurant in Birmingham when I was growing up. I remember going there for my birthday when I was a teenage and going mad on fajitas. The food was fine but I always longed for the chance for something a bit more authentic closer to home.
When I was 10 we went on a family holiday to California to visit my sister who was studying there. We went to a Mexican restaurant in San Diego and it pretty much changed my life. That was the moment I realised how insane Mexican food could be.
So I guess in a way it also ruined my life because I wasn't ever going to find something like that over here. I honestly haven't ever had anything that comes close in the UK. Anyway, I try my hardest to recreate my beloved Mexican food in my own kitchen.
When I was a teenager I used to love making chicken enchiladas. These enchiladas were pretty insane. Slathered in sour cream, coated in a whole brick of melted cheese. They were delicious but probably not the healthiest of Mexican food you could find.
This veggie enchilada skillet is the perfect antidote to those enchiladas of my youth. Packed with vegetables, strips of corn tortillas, black beans and a simple enchilada sauce. And there's still cheese, don't panic. I saw the original recipe on the beautiful A Couple Cooks blog and couldn't wait to try my own version.
Most things are pretty similar I've just changed up the quantities and added a few extra spices to suit our tastes.
INGREDIENTS YOU NEED TO MAKE THIS VEGGIE ENCHILADA SKILLET:
- Olive Oil
- Garlic
- Red Onion
- Courgette (Zucchini)
- Red Pepper
- Cumin
- Dried Oregano
- Ground Coriander
- Cayenne Pepper
- Sweetcorn
- Black Beans
- Corn Tortillas
- Passata
- Cheddar Cheese
Keep scrolling to get the full recipe for this veggie enchilada skillet...
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU'VE MADE THIS VEGGIE ENCHILADA SKILLET?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Spicy Chicken Burrito Bowls with Cheesy Polenta
Recipe
Veggie Enchilada Skillet
This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a vegetarian weeknight dinner and great for leftovers too.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 622kcal
Author: Amy Fulwood
Ingredients
- 3 tablespoon Olive Oil
- 4 cloves Garlic crushed
- 1 Red Onion chopped
- 2 Courgette chopped
- 1 Red Pepper chopped
- Salt and Pepper
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Coriander
- ½ teaspoon Cayenne Pepper
- 1 320 g tin Sweetcorn drained
- 1 400 g tin Black Beans drained
- 6 Corn Tortillas cut into strips
- 400 ml Passata mixed with 1 teaspoon each of ground cumin ground coriander and smoked paprika
- 200 g Cheddar Cheese grated
- Bunch Coriander to serve
UK Measures - US Measures
Instructions
Heat the grill to medium high. Heat the olive oil over a medium heat and add the onion. Cook for two minutes then add the garlic and cook for another 30 seconds.
Add the courgette, red pepper, cumin, oregano, coriander, cayenne pepper and a good sprinkling of salt and pepper to the skillet. Cook for 5 minutes.
Stir in the tortilla strips, sweetcorn, black beans and passata then top with the cheese. Place under the grill until the cheese has browned to your liking. About 5 minutes. Sprinkle with the fresh coriander before serving.
Nutrition Facts
Veggie Enchilada Skillet
Amount Per Serving
Calories 622Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g60%
Cholesterol 52mg17%
Sodium 765mg32%
Potassium 1465mg42%
Carbohydrates 67g22%
Fiber 15g60%
Sugar 15g17%
Protein 27g54%
Vitamin A 2380IU48%
Vitamin C 78.1mg95%
Calcium 481mg48%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Recipe inspired by A Couple Cooks
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Reader Interactions
Comments
Edyta at Innocent Delight says
Vegetarian enchilada is something I can have for dinner every day. I absolutely love all the ingredients!Reply
Joyce says
You won me at slathering enchiladas with sour cream. That is such a awesome combo. I actually just started to enjoy Mexican foods in my early 30s and I'm always on the hunt for some good recipes so this is exciting! 🙂Reply
Kristina @ Love & Zest says
You just kept the deliciousness in enchiladas but took the work out! Amazing!Reply
Brian Jones says
That sounds really tasty, Mexican food was certainly not part of my food childhood in the UK but am slowly picking up a few dishes and techniques here and there.Reply
Jagruti says
This recipe looks magnificent, so many flavours, textures and flavoursome:) I want to try asap.
Reply
Emma @ Supper in the Suburbs says
Oh man this looks lush. Almost a bit like baked nachos. I'd chuck a tonne of sour cream and jalapenos on top because I can't get enough of them!
Reply
Amy says
Thanks Emma, yes, definitely love me some sour cream on top!!
Reply
Charlotte says
This looks incredible! Will definitely be trying. I like to bulk out my veggie dishes with beans, they add texture too. They do a good selection here: http://www.mexgrocer.co.uk/Frijoles-Beans
Reply
Karly says
YUM!? Meatless has never looked SO good! This is full of color and flavor and is a must-try, for sure! Cannot wait to add this to the dinner menu!
Reply
Amy says
Thanks so much Karly! Definitely let me know if you try making it 🙂
Reply
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