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Dinner / Tex-Mex

Vegetarian Enchilada Skillet

Black beans, sweetcorn and tortilla strips simmer in a spiced tomato sauce, finished with melted vegetarian cheddar and cilantro.

Vegetarian

By Vegetarian Recipes Kitchen · Updated

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Vegetarian Enchilada Skillet, ready to serve
Illustrative food photography. See our editorial policy.
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Contains milk. Check dairy and cheese product labels.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Soften onion and pepper in oil in a wide ovenproof skillet for 7 minutes.

  2. Add cumin and chili powder for 1 minute. Stir in passata, beans, sweetcorn, salt and 100 ml water and simmer for 5 minutes.

    Vegetarian Enchilada Skillet: Add cumin and chili powder for 1 minute

  3. Fold in tortilla strips and cover for 3 minutes until softened.

    Vegetarian Enchilada Skillet: Fold in tortilla strips and cover for 3 minutes until softened

  4. Scatter with cheddar and cover over low heat for 3–4 minutes until melted. Finish with cilantro.

0 of 4 steps complete

A little kitchen know-how

  • Add tortilla strips near the end so they keep some structure.

Make it yours & keep it well

Use vegan cheddar to make the skillet fully plant-based.

Storage: Refrigerate for 3 days; reheat covered until hot throughout.

Estimated nutrition per serving

510 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate for 3 days; reheat covered until hot throughout.

How can I make this vegan?

Use vegan cheddar to make the skillet fully plant-based.

Keep the good food coming.

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