Vegan Enchiladas Skillet

Make dinner easy with this one-pot vegan enchiladas skillet recipe. Made with butternut squash and black beans for a seasonal hearty gluten-free dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
5 from 6 votes
Vegan Skillet Enchiladas
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: Vegan Enchiladas
Servings: 4 servings
Calories: 447 kcal
Author: Sarah McMinn
Ingredients
  • 2 tablespoon oil divided
  • 10 small corn tortillas cut into strips
  • 1/2 large red onion diced
  • 2-3 cloves garlic minced
  • 1 small butternut squash peeled and cut into 1/2" cubes
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 can black beans
  • 1/2 cup corn frozen or canned
  • 1 cup crushed tomatoes
  • 10 ounces enchiladas sauce
  • 4 large kale leaves chopped small
  • salt and pepper to taste
  • a few springs of cilantro chopped
  • 1 jalapeño diced
  • 2 green onions diced
  • 1 avocado
Instructions
  1. In a large cast-iron skillet heat 1 tablespoon of oil. Add tortilla strips and cook, stirring often, for 5 minutes, until lightly crispy and browned. Transfer to a paper towel.

  2. Add the remaining oil and sauté onions for 5 minutes, stirring frequently, until onions are translucent and fragrant. Add the garlic and sauté for 30 more seconds. 

  3. Add the butternut squash, chili powder, cumin, paprika, and salt. Stir to coat then reduce heat to low and cover. Cook until the squash is tender. About 5 minutes.

  4. Add the black beans, corn, tomatoes, enchiladas sauce, and kale. Cook for an additional 3 minutes until kale is wilted. Season with salt and pepper.

  5. Stir in corn tortillas and bring to a simmer, simmering for about 10 minutes until the liquid has boiled down. Remove enchiladas from heat and let set up 10 additional minutes before serving.

  6. Top with jalapeño, cilantro, and green onions. 

Nutrition Facts
Vegan Enchiladas Skillet
Amount Per Serving
Calories 447 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 448mg19%
Potassium 1574mg45%
Carbohydrates 71g24%
Fiber 13g54%
Sugar 9g10%
Protein 11g22%
Vitamin A 26285IU526%
Vitamin C 122mg148%
Calcium 265mg27%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.