Weeknight Skillet Black Bean Vegetarian Enchiladas Verde are packed with late summer veggies, flavor, texture and a bit of pepper jack cheese. Cooking in one pan makes clean-up a snap! vegetarian + gluten free
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 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.
- In a 10″ skillet, pan fry corn tortillas strips in two batches until lightly charred and crisp. Set those aside to remove excess oil.
- Next, start cooking the veggies. First onions and poblano or green bell pepper, then the corn.
- 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.
- Then, 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 this 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:
- Spanish Brown Rice
- Roasted Cauliflower Tinga Tacos with Chili Lime Slaw
- Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans
- Sweet Potato Wrapped Black Bean Enchiladas
Skillet Black Bean Vegetarian Enchiladas Verde
- 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)
Serve With (optional):
- More tortilla strips, fresh jalapeños, sour cream, limes, avocado, cilantro, sliced tomatoes, salsa.
- In a 10" skillet add one Tbs of coconut oil. Heat on medium high heat until it shimmers. Add 1/2 the tortilla strips tossing and turning the strips until they are all 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 or brown paper to catch any excess grease. Sprinkle with a pinch of sea salt. Repeat with remaining corn tortilla strips and one Tbs of coconut oil. Set aside and allow to cool.
- Add the remaining 1/2 Tbs of coconut oil to the same pan set on medium high heat - heat until shimming. Add the onions and poblano (or green bell pepper) allowing them to sear and 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 immediately. Garnish with the remaining tortilla strips and all the toppings you love.
- 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.