No-roll Vegetarian Enchiladas Verde is a weeknight stovetop dinner made in a skillet with veggies like zucchini, corn and poblanos with black beans and green salsa verde. Pan-fried corn tortilla strips make these no-roll enchiladas simple to pull together. Full of flavor, texture and a bit of Monterey jack cheese, cooking in one pan makes clean-up a snap!
Easy Weeknight Stovetop Enchiladas Verdes
Busy days call for easy dinner recipes. While I love a more traditional enchilada recipe like these Cheesy Tofu Enchiladas, it’s just not going to happen during the work week. So, when Mexican food cravings strike, stovetop no-roll 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 no-roll so it comes together quickly. It’s one of my go-to recipes when in season.
If you make homemade Mexican inspired recipes, you’ll enjoy this flavorful recipe.
“I made this last night for the first time. I needed something quick and easy with what I had on hand and this all pulled together so easily and I’m so excited to go home and have leftovers tonight. This will become a staple on my menu!”
Pattee
About the Key Ingredients
- Soft Corn Tortillas – adds authentic flavor and texture. I like La Tortilla Factory or Mi Rancho brands.
- Poblano Pepper – a mild and flavorful pepper that’s not generally spicy. Use green bell pepper if a substitute is needed.
- Corn Niblets – fresh off the cob tastes best, but frozen or canned works too.
- Fresh Zucchini – adds bulk, texture and a mild sweet flavor.
- Black Beans – add bulk and texture. 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’s brands.
- Shredded Cheese – my favorite is Pepper Jack cheese but for a milder approach, Monterey Jack is delicious as well.
_______________________
How to Make Stovetop Black Bean Enchiladas Verde
step by step
Traci’s Tip: for this recipe, I pan fry the tortilla strips. But you can bake them following my How to Make Tostadas Shells recipe, or readers have commented that they substitute the strips with tortilla chips, skipping the step of cooking them to save time.
What to Serve With Skillet Veggie Enchiladas
Share with your favorite Mexican food condiments. Here are some ideas:
- 5 Minute Avocado Cream Sauce
- Fresh Pico de Gallo
- Creamy Guacamole Recipe with Sour Cream
- Mexican Chipotle Salsa
- 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 reader favorite!).
Traci’s 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.
- Time-saving tip from Denise who commented: “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.”
No-Roll Skillet Black Bean Vegetarian Enchiladas Verde
No-roll Vegetarian Enchiladas Verde is a weeknight stovetop dinner made in a skillet with veggies like zucchini, corn and poblanos with black beans and green salsa verde. Pan-fried corn tortilla strips make these no-roll enchiladas simple to pull together. Full of flavor, texture and a bit of Monterey jack cheese, cooking in one pan makes clean-up a snap!
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
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 thawed from 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.
Video
Notes
Here are some of my favorite condiment recipes for this recipe from the blog! Creamy Guacamole Recipe with Sour Cream, Avocado Cream Sauce, Mexican Chipotle Salsa, Pickled Jalapeno Peppers and Chili Lime Pepita Crema.
Nutrition
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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
This recipe is absolutely delicious. My husband loves it and it is so quick and easy. I add a little bit of ground beef in line or chicken. Whatever I happen to have just for a little extra protein.
Love hearing this, Meredith! Thank you for your note and giving the recipe a go!
I made this last night for the first time. I needed something quick and easy with what I had on hand and this all pulled together so easily and I’m so excited to go home and have leftovers tonight. This will become a staple on my menu!
Love hearing this Pattee! Thank you for your note and giving the enchiladas a go. Hooray for leftovers!