Easy Vegetarian Enchiladas Verde is a weeknight stovetop dinner with veggies like zucchini, corn and poblanos with black beans and green salsa verde. Full of flavor, texture and a bit of Monterey jack cheese, cooking in one pan makes clean-up a snap! This recipe is vegetarian and easily gluten free.
This recipe was first published in September 2018 and has been updated with new, notes, text and images September 2022. The recipe remains unchanged.
Table of Contents
Why You’ll Love this Stovetop Enchiladas Verdes Recipe
Busy days call for easy dinners. While I love a more traditional enchilada recipe like these Cheesy Tofu Enchiladas, it’s just not going to happen during the work-week. When Mexican food cravings strike, stovetop enchiladas to the rescue! Here’s why you’ll love this recipe:
- Cooked in One Pan on the Stovetop
- Hearty and Filling
- Ready in About 40 Minutes
- Leftover Freeze Easily
Similar to traditional vegetarian enchiladas with green enchilada sauce, however this recipe is deconstructed so it comes together quicker.
Ingredients You’ll Need
- Corn Tortillas – I like La Tortilla Factory or Mi Rancho brands for authentic flavor
- Red or White Onion
- Poblano Pepper – a mild and flavorful pepper, use green bell pepper if a sub is needed
- Corn Niblets – fresh off the cob tastes best, but frozen or canned will work
- Fresh Zucchini
- Black Beans – Homemade Black Beans are super tasty and economical, but canned can be used
- Tomatillo Salsa – also known as salsa verde. Homemade Salsa Verde or store bought will work here. For store bought, I like Ms. Renfro’s or Fontera brand
- Shredded Cheese – my favorite is Pepper Jack cheese but for a milder approach, Monterey Jack is delicious as well
- Spices – cumin, chili powder, salt
Quick Guide: How to Make Stovetop Black Bean Enchiladas Verde
Making stovetop enchiladas couldn’t be simpler. In summary, here’s how to do it (see recipe card below for details):
- First, in a 10″ skillet, pan fry corn tortillas strips in two batches over medium heat until lightly charred and crisp. Set those aside on paper towels to remove excess oil.
- Second, start cooking the veggies. First onions and poblano or green bell pepper, then the corn.
- Third, add the spices, zucchini, black beans, and green salsa verde. 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.
What to Serve With Easy Veggie Enchiladas
Share with your favorite Mexican food condiments. Here are some ideas:
- Cilantro
- Creamy Guacamole Recipe with Sour Cream
- Mexican Chipotle Salsa
- Limes
- Pickled Jalapeno Peppers
- Black Olives
- Chili Lime Pepita Crema
- Sour Cream
To stretch this meal further, share with a hearty side dish like this Spanish Brown Rice (it’s a maker favorite too!).
A Few Recipe Tips
- Use at least a 10 inch (24 centimeters) 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!
- Because corn is a top GMO crop look for organic and nonGMO corn tortillas. Gluten free if needed.
- 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.
- Maker’s Note – time saving tip from Denise: “Instead of frying the tortilla strips I slice according to the recipe, spray with a little olive oil and light sprinkle of salt. Place in a 400 degree oven and check every few minutes. I stir them around once and they only take about 5 minutes.”
More Vegetarian Mexican Food Recipes to Love
- Tostadas with Fajita Veggies
- Tofu Tacos
- One Pan Vegetarian Mexican Quinoa
- Roasted Cauliflower Tinga Tacos with Chili Lime Slaw
- Vegetarian Stuffed Poblano Peppers
Easy Black Bean Vegetarian Enchiladas Verde Recipe
Servings:5 Generous Servings
Calories:403kcal
Easy Black Bean Enchiladas Verde is a weeknight stovetop dinner with veggies, like zucchini, corn and poblanos with black beans and green salsa verde. Full of flavor, texture and a bit of Monterey jack cheese, cooking in one pan makes clean-up a snap! This recipe is vegetarian and gluten free.
Ingredients
- 2 1/2 tablespoons Vegetable Oil divided, like avocado or olive oil
- 10 (285 grams) 6 inch Corn Tortillas cut into 1 inch strips
- 1 cup (112 grams) White or Red Onion medium dice
- 1/2 cup (70 grams) Poblano Pepper diced medium, about one small / can sub green bell pepper
- 1 1/3 cups (160 grams) Corn Niblets fresh off the cob or frozen, about two ears of fresh corn
- 2 teaspoons Cumin ground
- 1 teaspoon Chili Powder
- 1 teaspoon Fine Sea Salt
- 2 cups (235 grams) Zucchini medium dice, about one medium zucchini
- 15 ounces (425 grams) Cooked Black Beans one can or homemade (about 1 3/4 cups) rinsed and drained
- 2 cups (500 grams) Roasted Tomatillo Salsa Verde
- 1/4 cup (60 grams) Water
- 1 1/2 cups (165 grams) Pepper Jack or Monterey Jack Cheese shredded, packed
- Handful Black Olives sliced (optional)
Serve With (optional):
- More tortilla strips, fresh or pickled jalapeños, sour cream, limes, avocado, cilantro, sliced tomatoes, salsa.
Instructions
- In a 10" skillet add one tablespoon of oil. Heat on medium high heat until it shimmers. Add half the tortilla strips tossing and turning the strips until they are coated with oil. Fry for 3-4 minutes without flipping or stirring, then give them a toss. Fry up to about 10 minutes or until the tortilla strips are a bit charred, and golden (they'll become more crisp as they cool). Remove from pan and place on a paper towel to catch excess grease. Sprinkle with a pinch of sea salt. Repeat with remaining corn tortilla strips and one tablespoon of oil. Set aside.
- Add the remaining 1/2 tablespoon of oil to the same pan set on medium high heat – heat until shimming. Add the onions and poblano allowing them to become a bit charred. Stir only occasionally for about four minutes. Add the corn, stir and allow veggies to continue charring by only stirring a few times for another four minutes.
- To the skillet add the cumin, chili powder and sea salt. Stir so that all the veggies are covered, about one minute. Add the zucchini, beans, salsa verde and water. The pan will be full so gently stir and turn the ingredients so that they're incorporated and nothing falls overboard! Reserve a cup of tortilla strips and add the rest to the skillet, gently incorporating the tortilla strips into the rest of the ingredients. Bring to a simmer. Turn heat to low to medium-low and put a lid on the skillet. Cook for three minutes with the lid on to warm though or until bubbly. Sprinkle the cheese over the top and sliced black olives if using. Put the lid on again for an additional two minutes or long enough to melt the cheese. Remove from heat and serve. Garnish with the remaining tortilla strips and all the toppings you love.
- To Store: Store leftovers in a lidded container in the refrigerator for up to three days or in the freezer for up two weeks. Thaw in the refrigerator for at least eight hours or overnight. Gently reheat, covered in a 350F (180C) oven.
Notes
Here are some of my favorite condiment recipes for this recipe from the blog! Creamy Guacamole Recipe with Sour Cream, Mexican Chipotle Salsa, Pickled Jalapeno Peppers and Chili Lime Pepita Crema.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 18g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 30mg | Sodium: 1395mg | Potassium: 800mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1170IU | Vitamin C: 27.4mg | Calcium: 299mg | Iron: 3.2mg
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