Skillet Black Bean Vegetarian Enchiladas Verde

Name: Skillet Black Bean Vegetarian Enchiladas Verde
Total time: 40 min
Ingredients: 2 1/2 Tbs Coconut Oil (divided); 10 (285g) 6" Corn Tortillas (cut into 1" strips - not a mixture of corn and wheat); 1 C (112g) White or Purple Onion (medium dice); 1/2 C (70g) Poblano Pepper (diced medium, about one small / can sub green bell pepper here); 1 1/3 C (160g) Corn Niblets (fresh off the cob or frozen); 2 tsp Cumin (ground); 1 tsp Chili Powder; 1 tsp Fine Sea Salt; 2 C (235g) Zucchini (medium dice, about one medium zucchini); 15 oz (425g) Black Beans (one can, rinsed and drained); 2 C (500g) Roasted Tomatillo Salsa Verde (, I use homemade); 1/4 C (60g) Water; 1 1/2 C (165g) Pepper Jack or Monterey Jack Cheese (shredded); Handful Black Olives (sliced (optional)); More tortilla strips, fresh jalapeños, sour cream, limes, avocado, cilantro, sliced tomatoes, salsa.

By Traci · Jump to Recipe

Skillet Black Bean Enchiladas Verde are packed with late summer veggies, like zucchini, corn and poblanos. Flavor, texture and a bit of pepper jack cheese, cooking in one pan makes clean-up a snap! This recipe is vegetarian and gluten free.

Summer Produce Inspiration

Summer is ticking along at such a fast clip, and with late summer comes an abundance of fresh produce. I feel like I’m roasting, freezing and eating everything and have a hard time figuring out what to make next.

Eggplant has had my eye lately as does collards, corn, peppers, fresh berries and of course, tomatoes! Then there’s chocolate which never goes out of season and always has my heart (coming soon!).

But I’m distracted by produce – is that strange?

Inspiration is everywhere!

Mexican Food Cravings

Mexican food is probably my most craved type of food. The textures, smoky flavors, vast array of peppers and tortillas easily flip my switch. I was practically bottle fed Tex-Mex, so it’s no wonder I’m still head over heels with it today.

With the freshest Mexican food ingredients rolling in from the farmers markets, and our co-op having fabulous tomatillos on hand for homemade Roasted Tomatillo Salsa Verde, it was time I shared a vegetarian enchiladas recipe. It’s been almost a year since I shared my last, Sweet Potato Wrapped Black Bean Enchiladas – way too long.

Although I’m turning on the oven to bake and roast all the things, Skillet Black Bean Vegetarian Enchiladas Verde are stove top enchiladas made in one pan, so clean up is a snap.

How to Make Skillet Black Bean Vegetarian Enchiladas Verde:

Making stove top enchiladas couldn’t be simpler. Here’s how to do it:

First, in a 10″ skillet, pan fry corn tortillas strips in two batches until lightly charred and crisp. Set those aside to remove excess oil.
Second, start cooking the veggies. First onions and poblano or green bell pepper, then the corn.
Third, add the aromatic spices, zucchini, black beans, and Roasted Tomatillo Salsa Verde. Stir well, then stir in some of the tortilla strips. These will soften as they cook with the salsa verde.
Next, lid for a few minutes to cook, then sprinkle on the pepper jack cheese.
Last, lid just for a few more minutes, until the cheese melts and dinner is done.

Top with all the good things, like tomatoes, avocados, black olives, cilantro, a sprinkle of lime, and fresh jalapeños.

A Few Recipe Notes:

Use at least a 10″ (24cm) skillet for this recipe. I use a Cast Iron Skillet. The pan gets full so you’ll have to watch those ingredients as you begin stirring – we don’t want any going overboard!
Use corn tortillas, gluten free if needed. There are fabulous wheat/corn blends tortillas on the market, but to get the tortilla strips crisp, use an all corn variety. Because corn is a top GMO crop look for organic and nonGMO tortillas. I looove La Tortilla Factory brand.
The cheese: I like pepper jack, but if you want to tone the spicy down a bit, use Monterey jack instead.
Freezer friendly? Yes please! Store in lidded containers, in the freezer for up to two weeks. Thaw in the refrigerator overnight, then rewarm, covered in the oven at 350F (180C) for about 15 minutes.
I use homemade Roasted Tomatillo Salsa Verde in this recipe. It’s super simple to whip up! I hope you’ll give it a go.

More Vegetarian Mexican Food Recipes to Love

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