Do you need a veggie-packed dinner in one skillet that everyone will enjoy!? I GOTCHU.

This extra veggie loaded enchilada skillet casserole is a regular staple in our household. So quick. So simple. So versatile. WINNING.

You can use whichever type of tortillas you like- I’ve made it with both flour and corn and both are fabulous! You can also switch up the veggies based on your preferences or what you have on hand. This meal relies on pantry staples like canned beans, frozen corn, green chiles and tortillas so it can be an easy meal when you are running low on fresh food.

The method is pretty simple. Chop the veg. Sauté it all together in a large skillet. Add your sauce. Throw in some cheese and tortilla strips. Stir it up. Finish in the oven. Top with avocado and fresh herbs. BOOM.

Hope you guys enjoy this easy dinner as much as we do!

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Veggie-Loaded Enchilada Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


This one-pan meal is incredibly versatile, gluten free, vegetarian, filling and delicious. It also relies on quite a few pantry staples making it a go-to when fresh foods are low!


  • 1 tablespoons avocado oil
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 1 jalapeno, minced
  • 2.25oz can sliced olives
  • 4oz can fire roasted diced green chiles
  • 1 cup frozen corn
  • 1 tablespoon taco seasoning mix or 1/2 teaspoon each smoked paprika, cumin, chili powder and garlic powder
  • pinch each kosher salt and fresh cracked pepper
  • 15oz jar really good quality enchilada sauce (Siete foods is the absolute best!)
  • 1/4 cup water
  • 1 can black beans, drained and rinsed
  • 4 oz sharp cheddar, grated
  • 68 corn tortillas, cut into strips
  • 1 avocado, sliced
  • For serving: grape tomatoes, green onions, cilantro, lime slices


In a large skillet, heat oil over medium heat. Add the zucchini, onion, jalapeño, bell pepper and saute about 7 minutes, until softened. Add taco seasoning and stir to coat the veggies, toasting for about 30-60 seconds. Add the black beans, corn, green chiles and olives and stir.

Reduce heat to low. Add 1/2 of the cheese, enchilada sauce and water. (I use the water to rinse out the enchilada sauce jar.) Fold in the tortilla strips. There’s no rhyme or reason here just get ‘em coated in all that goodness!

Top with the remaining cheese and let simmer about 1-2 minutes until cheese is melted. You can serve now or finish off 2-3 minutes in the oven on broil until cheese is bubbly and slightly browned. Top with tomatoes, green onions, cilantro, avocado and fresh lime.


Make it gluten-free: make sure to use certified gluten free tortillas like corn or cassava tortillas

Make it vegan: leave out the cheese or use a vegan cheese substitute

Add variety: feel free to use pinto beans instead of black beans and any type of veggie you like/have on hand


  • Serving Size: 1/6th recipe
  • Calories: 368
  • Sugar: 10g
  • Sodium: 738mg
  • Fat: 15g
  • Carbohydrates: 46g
  • Fiber: 11g
  • Protein: 13g
  • Cholesterol: 20mg