These vegetarian skillet enchiladas are loaded with fresh veggies, crispy tortilla strips, and melty cheese. It’s an easy and lighter weeknight meal that everyone will love, and it’s ready in under an hour!
Skip the stuffing and baking; this one-pot, no-fuss enchiladas recipe is perfect for busy weeknights. Lots of fresh, crispy summer vegetables are tossed in a homemade red enchilada sauce, making them lighter, too!
Serve this easy-to-make meal on its own or with your favorite Mexican-style side for a weeknight meal that everyone will enjoy!
How to serve skillet enchiladas
This one-pot meal is complete on its own but we like to serve it with some extra guacamole like this easy guacamole or corn guacamole .
For a heartier meal, serve it with a family-style side like our spicy Mexican rice or vegetarian tortilla soup .
Don’t forget to mix yourself a margarita to wash it down. This summer watermelon margarita and this fresh pineapple margarita with sweet and spicy rim salt are ultra-refreshing!
Vegetarian Skillet Enchiladas Recipe
- Pin
Ingredients
Enchilada Sauce
- ▢ 2 tablespoons oil
- ▢ 2 tablespoons all-purpose flour (gluten-free, if needed)
- ▢ 14 ounce can crushed tomatoes
- ▢ 1 tablespoon chili powder
- ▢ 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
- ▢ Sea salt (to taste)
Skillet Enchiladas
- ▢ 2 tablespoons avocado oil (divided)
- ▢ 8 8-inch flour tortillas (cut into strips (sub corn tortillas for gluten-free))
- ▢ 2 cups small button mushrooms (quartered)
- ▢ 1 medium onion (diced)
- ▢ 3 cloves garlic (minced)
- ▢ 2 medium carrots (diced)
- ▢ 1 medium zucchini (diced)
- ▢ 1 medium bell pepper (diced)
- ▢ 2 cups corn kernels (thawed if frozen)
- ▢ 1 ½ cups grated sharp cheddar cheese
- ▢ Avocado, cilantro, sour cream, limes (to serve)
Instructions
- Whisk the oil and flour together in a small pot over medium heat. Bring it to a boil and let it bubble for 1 minute to get rid of the fresh flour taste. Add the rest of the enchilada sauce ingredients to the pot and bring the pot to a boil. Reduce the heat to low, cover to prevent splatters, and simmer the sauce for 10 minutes, stirring a couple of times. 2 tablespoons oil, 2 tablespoons all-purpose flour, 14 ounce can crushed tomatoes, 1 tablespoon chili powder, 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar, Sea salt
- While the sauce is cooking, prepare the rest of the skillet enchiladas. Add enough oil (about 1 tablespoons) to thinly cover the bottom of a large skillet over medium-high heat. Add the tortilla strips to the skillet all at once and cook, tossing occasionally, until most of the tortilla strips are crispy and brown. Remove them from the skillet. 8 8-inch flour tortillas
- Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they are brown, about 8 minutes. Add the onion and cook for 5 minutes. Add the garlic, carrots, zucchini, and bell pepper to the skillet and cook them, stirring occasionally, until they begin to soften. Add the corn and let it heat through. 2 cups small button mushrooms, 1 medium onion, 3 cloves garlic, 2 medium carrots, 1 medium zucchini, 1 medium bell pepper, 2 cups corn kernels
- Place half the fried tortilla strips into the skillet and mix them around with the veggies. Pour in the enchilada sauce and mix everything together. 1 ½ cups grated sharp cheddar cheese
- Top the skillet enchiladas with the remaining tortilla strips, pressing them into the sauce. Generously sprinkle the top with cheese then let the skillet enchiladas simmer, covered, until the cheese is melted and the skillet is hot and bubbly, about 5 minutes. Avocado, cilantro, sour cream, limes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More Mexican recipes
Best Shrimp Tacos with Pickled Jalapeño Slaw
Best Recipe for Chicken Tortilla Soup
Shrimp Fajitas with Onions, Peppers, and Cilantro Lime Ranch
Pulled Pork Tacos with Apple Slaw
Vegetarian Skillet Enchiladas Recipe
Ingredients
Enchilada Sauce
- 2 tablespoons oil
- 2 tablespoons all-purpose flour , gluten-free, if needed
- 14 ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
- Sea salt , to taste
Skillet Enchiladas
- 2 tablespoons avocado oil , divided
- 8 8-inch flour tortillas , cut into strips (sub corn tortillas for gluten-free)
- 2 cups small button mushrooms , quartered
- 1 medium onion , diced
- 3 cloves garlic , minced
- 2 medium carrots , diced
- 1 medium zucchini , diced
- 1 medium bell pepper , diced
- 2 cups corn kernels , thawed if frozen
- 1 ½ cups grated sharp cheddar cheese
- Avocado, cilantro, sour cream, limes , to serve
Instructions
- Whisk the oil and flour together in a small pot over medium heat. Bring it to a boil and let it bubble for 1 minute to get rid of the fresh flour taste. Add the rest of the enchilada sauce ingredients to the pot and bring the pot to a boil. Reduce the heat to low, cover to prevent splatters, and simmer the sauce for 10 minutes, stirring a couple of times. 2 tablespoons oil, 2 tablespoons all-purpose flour, 14 ounce can crushed tomatoes, 1 tablespoon chili powder, 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar, Sea salt
- While the sauce is cooking, prepare the rest of the skillet enchiladas. Add enough oil (about 1 tablespoons) to thinly cover the bottom of a large skillet over medium-high heat. Add the tortilla strips to the skillet all at once and cook, tossing occasionally, until most of the tortilla strips are crispy and brown. Remove them from the skillet. 8 8-inch flour tortillas
- Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they are brown, about 8 minutes. Add the onion and cook for 5 minutes. Add the garlic, carrots, zucchini, and bell pepper to the skillet and cook them, stirring occasionally, until they begin to soften. Add the corn and let it heat through. 2 cups small button mushrooms, 1 medium onion, 3 cloves garlic, 2 medium carrots, 1 medium zucchini, 1 medium bell pepper, 2 cups corn kernels
- Place half the fried tortilla strips into the skillet and mix them around with the veggies. Pour in the enchilada sauce and mix everything together. 1 ½ cups grated sharp cheddar cheese
- Top the skillet enchiladas with the remaining tortilla strips, pressing them into the sauce. Generously sprinkle the top with cheese then let the skillet enchiladas simmer, covered, until the cheese is melted and the skillet is hot and bubbly, about 5 minutes. Avocado, cilantro, sour cream, limes
https://www.theendlessmeal.com/vegetarian-skillet-enchiladas/
