Description
These veggie and bean skillet enchiladas are a quick, one-pan twist on classic enchiladas—no rolling required! Loaded with pinto and black beans, sweet potatoes, and melty cheese, they’re flavorful, satisfying, and perfect for an easy weeknight dinner.
Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 medium-large sweet potato, diced small
- 2 tablespoons tomato paste
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can tomato sauce
- 1 4-ounce can diced green chiles (optional)
- 2 cups vegetable broth
- 6-8 corn tortillas, cut in half & then into thick strips
- 1.5 cups Jack cheese, shredded
- Fresh cilantro, chopped, for serving
Instructions
- Sauté aromatics. Preheat oven to 350 degrees, and heat olive oil in a large pan over medium heat. Add onions and sweet potatoes and sauté until they begin to soften, about 7 minutes. Add tomato paste, garlic, cumin, chili powder, cinnamon, coriander, salt, and pepper. Sauté for another 2-3 minutes to deepen flavors.
- Add tomato sauce, broth, beans. Add black beans, pinto beans, tomato sauce, and broth to the pan, and stir to incorporate. Bring mixture to a boil, then reduce to a simmer on low-medium heat for 10 minutes, stirring occasionally.
- Add tortilla strips. Gently fold in the tortilla strips until they're mostly submerged and evenly distributed throughout pan and from top to bottom. If adding in leafy greens, stir them in during this step (see notes).
- Top with cheese & bake. Top the enchiladas with Jack cheese and turn off the stove heat. Transfer the pan to the oven and bake for another 8-10 minutes, until sauce and cheese are nice and bubbly. Use an oven mitt to carefully remove the pan from the oven. Serve up the enchiladas with fresh cilantro, avocado, guac and/or salsa, and chips. Yum!
Notes
- More veggies. Pack more veggies into these enchiladas by adding a couple handfuls of chopped spinach or seasonal leafy greens (do this in Step 3 with the corn tortillas). This is also a great way to clean greens out of your fridge! When in season, finely chopped peppers (spicy or mild) are delicious as well.
- Storage & freezing instructions. Store leftover enchiladas in an airtight container in the fridge for up to 5 days. If freezing, place the airtight container in the freezer for up to 3 months. You can also freeze individual portions to take out as you need them.
- Diced green chiles. If I have a small can of diced green chiles (usually they come in 4 ounces), I love adding these in Step 2 for amazing flavor.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Mexican-inspired
Nutrition
- Serving Size:
- Calories: 447
- Sugar: 6.8 g
- Sodium: 695.5 mg
- Fat: 14.3 g
- Carbohydrates: 60.2 g
- Fiber: 16.1 g
- Protein: 22.6 g
- Cholesterol: 29.4 mg
