Vegetarian Skillet Enchiladas

“Whether it’s for meatless Monday or your family’s everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favourites like tortilla chips and extra shredded cheese.” —Susan Court, Pewaukee, WI

Vegetarian Skillet EnchiladasPhoto: Taste of Home
Servings Prep Time
4servings 25minutes
Servings Prep Time
4servings 25minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
Recipe Notes

Vegetarian Skillet Enchilada Tips

How long do vegetarian skillet enchiladas last?

These vegetarian skillet enchiladas last for about 2-3 days in the fridge. If you'd like to enjoy this vegetarian dinner for longer, you can freeze them in an air-tight container for up to 2-3 months.

Which type of tortilla should I buy?

These enchiladas are best with corn tortillas which tend not to get as soggy as flour.

Nutrition Facts
1-1/2 cups: 307 calories, 14g fat (5g saturated fat), 25mg cholesterol, 839mg sodium, 33g carbohydrate (5g sugars, 7g fibre), 14g protein.