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My Darling Vegan
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.

5 from 7 votes

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Course: Main Course, Main Dish
Cuisine: Vegan, Gluten-Free
Servings: 4 servings
Calories: 447 kcal
Author: Sarah McMinn
  • 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
  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. 

Recipe Video

Recipe Notes

Serving and Storing - Let the vegan enchiladas set up 10 minutes before serving. Serve these skillet enchiladas with jalapeño, cilantro, and green onions. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition Facts
Calories Per Serving: 447
% Daily Value
Carbohydrates 71g 24%
Protein 11g 22%
Fat 17g 26%
Saturated Fat 2g 13%
Sodium 448mg 19%
Potassium 1574mg 45%
Fiber 13g 54%
Sugar 9g 10%
Vitamin A 26285IU 526%
Vitamin C 122mg 148%
Calcium 265mg 27%
Iron 4.5mg 25%