Summer Vegetable Skillet Enchiladas
It’s enchilada time! Because, quite frankly, it’s been far far too long since I’ve shared any sort of mexican recipe. And by far, what I really mean is a little over a month. But. I find this just completely unacceptable on my part. We all need as many mexican meal ideas in our lives as possible, yes?
So today, we talk lazy man’s enchiladas. Because it’s summer and well, I’m feeling lazy. Especially when it comes to dinner. I want easy and I want as few dishes to clean up as possible, please and thank you.
So that’s exactly what I have for you with these summer vegetable skillet enchiladas. All the goodness of the classic dish, but there’s only one skillet involved (okay, and a cutting board and knife, but we can handle that!). You’ll have dinner cleaned up in a flash and can get back to eating those ice pops on the couch. Just me?
My friend Izzy from She Likes Food was the inspiration behind this dish. During the winter, I made her one-pot sweet potato and black bean enchiladas and became completely enamored with her easy twist on making one of my favorite meals. As much as I love enchiladas, sometimes I just don’t have the patience to stuff and roll them up, before then baking in the oven. So on the stove in one pot? Genius.
Today’s recipe is pretty much my take on that concept. I switched it up slightly by using a skillet instead of a regular pot, and then went for some of my very favorite summer veggies: zucchini, yellow squash and fresh corn! We sauté them up until nice and tender, before mixing in some ripped up tortillas, enchilada sauce and of course a bit of cheese. It gets all warm and groovy together, and then dinner is done! Happy, happy.
So, like always, let’s talk a few tips & tricks for this recipe!
- The amount of salt you’ll want to add to this dish will vary based on what enchilada sauce you are using. Start with the ¼ teaspoon listed in the recipe and then you can always add more at the end if needed!
- Not feeling the black beans? You can absolutely use 1 ½ cups of whatever protein you like in their place. I think shredded leftover chicken would be great, or go crazy and get creative!
- I used corn tortillas for this recipe to shake things up, but 6-inch flour tortillas will work as well. Use whichever you prefer.
- Same goes with the cheese. I love using the pepper jack since it gives that extra bit of spice, but anything will work here.
- The skillet is nice and sauce-y as written, but if desired you could add about two additional torn up tortillas to the skillet (which would make it less sauce-y, if that’s your jam).
Skillet enchiladas: so flavorful, so easy, so fun. <— That’s a triple threat right there!!
Yield: about 4 servings
Summer Vegetable Skillet Enchiladas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These easy & one-pot summer vegetable skillet enchiladas are a family favorite! Filled with summer produce and on the table in 30 minutes!
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 large cloves garlic, minced
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 cup fresh corn kernels (from about 2 medium ears corn)
- ¼ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 cups baby arugula
- 1 (15 ounce) can black beans, drained and rinsed
- 8 (6-inch) corn tortillas, torn into pieces
- 1 (15 ounce) can red enchilada sauce (or homemade!)
- about 1 cup shredded pepper jack cheese (or cheddar or a mexican blend!)
- chopped fresh cilantro, for garnish
- sliced avocado, for serving
- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, squash, corn, salt, cumin and smoked paprika. Cook for about 6 to 8 minutes, until the veggies are all tender. Stir in the arugula and black beans, and cook until the arugula is wilted.
- Sprinkle the tortilla pieces over the top. Pour in the enchilada sauce, then toss to combine. Sprinkle the top of the mixture with the cheese, then cover the pan with a lid. Decrease the heat to medium low and continue to cook for about 3 to 5 minutes, until the cheese is melted and everything is nice and warm. Remove from the heat. Let stand for 5 minutes.
- Garnish with the chopped cilantro and serve with sliced avocado!
To keep this gluten free, be sure to use a gluten free enchilada sauce!
Inspired by these stove-top enchiladas from She Likes Food.