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.
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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!
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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!
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Excellent recipe! Thanks for clearly breaking down the process for slightly charring the tortillas and vegetables. Also appreciated the video. Looking forward to making this again soon!
Hi Maria! Thank you for your note, feedback and giving the recipe a go. So glad you enjoyed it!
This was really good! I had some leftover homemade chile verde sauce in my freezer that I had from another recipe that I made, so I used that. I made the corn tortilla strips, and they were fine, but honestly the next time I’ll just use store bought tortilla chips to save time. My husband liked it too, however I made him some chicken tenderloins on the side (because he wanted meat). Thanks for the yummy recipe!
Hi Michaelanne! Yay! Thank you for your note and sending a smile. Store bought tortilla chips are convenient and a good option in this recipe. SO glad your husband enjoyed it too! You reminded me, I’ve some salsa verde in the freezer that will be used in this recipe soon (thank youuu!).
Hey Traci!
This is the 2nd time I’ve made this and I accidentally bought Herdez Guacamole Salsa(has tomatillos in on it) and just went with it. It was spicy so added 1/2 cup water and it was SO good!! My husband and I like our food on the spicier side anyhow-happy accident! Insanely good dish!
Hiiii Kelly! Oh, I know… those jars look so similar! SO glad it worked and it was tasty. Thank you for your note and star rating – day made!
We absolutely loved it!
Yayay! So excited!
Love this recipe for a week night because it comes together easy and quick. I usually have all the ingredients on hand so it comes in handy on a night I don’t have anything planned.
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.
Hi Denise! Thank you for your note and sharing your tip! It’s such a great idea :D SO happy to hear you’re enjoying the skillet enchiladas. I loooove this one too!
So easy, so flavorful, and did I say easy. I am thrilled that I found this blog, just a bit of searching, and there are so many yummy recipes it was hard to choose which one to make first. I am glad I went with this one and will definitely make it again. I didn’t have time to make the Roasted Tomatillo Salsa so I used a jar of the one from Trader Joe’s with the white lid, it made a great substitute.
Hi Laurel! Thank you for your note, kind words and giving the recipe a go. Hooray for an easy, yummy dinner! Yes to premade salsa – thank you for your recommendation! So happy you stopped by!
Amazing!!!!
I used elote Mexican street corn in it but followed everything the same. I will definitely be making this again!
Hi Ashley! Thank you for your note and giving the recipe a go! Mexican street corn sounds amazing!
Once I made your salsa verde, how could I not make this? And how happy am I that I did?! It’s mouthwatering. It has all the flavors (corn, chili, lime …) and textures (crispy, crunchy, gooey) that I want in an enchilada. The salsa verde is just perfect for this dish, and I love how it all comes together in one pan. I used a 12” cast iron skillet and it worked great. And confession: I may have snacked on some of the salted corn strips as I cooked … 🙄 Your recipes are truly some of the most delicious I’ve made. I’m eyeing those gf espresso brownies next!
I was so happy to receive your note, Kristin! I love your description “crispy, crunchy, gooey” and I’m right there with you! Your 12″ cast iron skillet is more appropriate for this recipe I’m sure. No doubt there is plenty of snackin going on when I fry up those tortilla strips – Rob loves them! So happy you enjoyed the recipe!
My husband and I really enjoyed this recipe! We aren’t fans of zucchini so I subbed mushrooms instead. A friend given me jalapeños and i used those instead of the poblanos.
Thank you for sharing the recipe! I look forward to more great suppers from your recipes!
Hellooo Joy! Thank you for your note and kind words. Your subs sounds SO delicious. Mushrooms are fabulous in Mexican food and I’m going to have to give it a go in this recipe!
This recipe is awesome and easy to make! I made this for us on Monday and then again on Tuesday for a friend. Who btw has asked me to help her eat and cook healthy food. I recommended your blog first! I have loved any of Traci’s recipes that I have tried. They are easy and delicious 😊 Traci ROCKS.
Hi Mary Ann! Thank you so much for your note, kind words and sharing the blog with your friend! So happy to hear you’ve already gotten some mileage out of these easy enchiladas!