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Overhead shot of Skillet Black Bean Vegetarian Enchiladas Verde ready for sharing.

Skillet Black Bean Vegetarian Enchiladas Verde

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
Course Dinner
Cuisine American, Mexican
Keyword Black Bean Enchiladas, Enchiladas Verde, Skillet Enchiladas, Vegetarian Enchiladas Recipe
Total Time 40 minutes
Servings 5 Generous Servings
Calories 403kcal
Author Traci York | Vanilla And Bean


  • 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.


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