Dinner/ Healthy/ Quick & Easy/ Recipes/ Vegetarian

Veggie Enchilada Skillet Recipe

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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.

This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a weeknight vegetarian dinner and great for leftovers too.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. 

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.

This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a weeknight vegetarian dinner and great for leftovers too.

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.

This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a weeknight vegetarian dinner and great for leftovers too.

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…

This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a weeknight vegetarian dinner and great for leftovers too.

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!

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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.

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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 622kcal
Author: Amy

Ingredients

  • 3 tbsp Olive Oil
  • 4 cloves Garlic crushed
  • 1 Red Onion chopped
  • 2 Courgette chopped
  • 1 Red Pepper chopped
  • Salt and Pepper
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 1/2 tsp 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 tsp each of ground cumin ground coriander and smoked paprika
  • 200 g Cheddar Cheese grated
  • Bunch Coriander to serve

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 622 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 52mg 17%
Sodium 765mg 32%
Potassium 1465mg 42%
Total Carbohydrates 67g 22%
Dietary Fiber 15g 60%
Sugars 15g
Protein 27g 54%
Vitamin A 47.6%
Vitamin C 94.7%
Calcium 48.1%
Iron 33.7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Recipe inspired by A Couple Cooks

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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.

 

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10 Comments

  • Reply
    Karly
    07/09/2016 at 1:42 PM

    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
      07/09/2016 at 8:36 PM

      Thanks so much Karly! Definitely let me know if you try making it 🙂

  • Reply
    Charlotte
    07/06/2017 at 9:02 AM

    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
    Emma @ Supper in the Suburbs
    09/08/2017 at 8:52 AM

    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
      09/08/2017 at 9:55 AM

      Thanks Emma, yes, definitely love me some sour cream on top!!

  • Reply
    Jagruti
    15/08/2017 at 8:57 AM

    This recipe looks magnificent, so many flavours, textures and flavoursome:) I want to try asap.

  • Reply
    Brian Jones
    15/08/2017 at 11:25 AM

    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
    Kristina @ Love & Zest
    15/08/2017 at 2:36 PM

    You just kept the deliciousness in enchiladas but took the work out! Amazing!

  • Reply
    Joyce
    15/08/2017 at 3:20 PM

    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
    Edyta at Innocent Delight
    15/08/2017 at 5:16 PM

    Vegetarian enchilada is something I can have for dinner every day. I absolutely love all the ingredients!

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