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20 minute vegetarian skillet enchiladas loaded with beans and veggies that all cooks in ONE PAN?! No, you're not dreaming! You can have THIS on the dinner table tonight!
Why you're going to love these vegetarian enchiladas:
- They're a great way to get all that classic enchilada flavor, in a fraction of the time! Classic vegetarian enchiladas are great when you have time to fry the tortilla, roll them up and bake them. But when you've only got 20 minutes, these one pan enchiladas are going to satisfy your craving, feed your family and fuel you through til bed time!
- This is a healthy dish that also tastes indulgent! This enchilada skillet is LOADED with veggies. But also has just enough crispy corn tortilla and ooey gooey cheese to make it feel like comfort food. I am constantly striving to find meals that balance nutrition with flavor and this one totally hit the mark!
- These enchiladas are a really easy meal prep recipe to make on Sunday night! I like to make a batch of these on Sunday in my casserole pan and then throw the whole pan in the fridge for the week. Each day before work, I dish up a portion and bring it to work in a glass container. A couple minutes in the microwave and I have a healthy, warm lunch ready to go with minimal effort. You'll be the envy of the office with these delicious Mexican enchiladas!
How to make one pan enchiladas:
Cut corn tortillas into triangles.
Fry tortilla triangles in 3-4 batches in a heavy bottom pan.
Cook each batch for about 1-2 minutes or until they get crispy.
Reserve one tablespoon of oil and saute onion and green pepper along with a large pinch of salt and pepper.
Then add garlic and cook for another minute.
Then add black beans, corn, tomatoes and lentils.
Pour in enchilada sauce.
Add half the tortilla triangles.
Gently fold them into the beans and veggies.
Place remaining tortillas on top of veggie mixture.
Top tortillas with cheese.
Turn heat to medium low, cover the pot and cook the enchiladas for 5 minutes or until the cheese is melted.
Garnish with fresh chopped cilantro, pico de gallo and sour cream. Enjoy!
Tips for making the best skillet enchiladas:
- You might be tempted to use tortilla chips in place of corn tortilla triangles. HOWEVER, the flavor and texture will be different!! Corn chips you'll find at the grocery store tend to break down more in the sauce than the pan fried corn tortillas. Which is why I highly recommend setting aside a few extra minutes to fry your own tortillas. They end up with this slightly crisp, incredibly chewy texture that really holds up to the enchilada sauce - even after a couple days in the fridge!
- To reheat these enchiladas you can place a portion on a microwave safe plate and pop it in the microwave for a couple minutes. Or you can heat up a portion in an oven safe dish in a 350 degree oven for about 10 minutes or until heated through. Surprisingly, the tortilla triangles really don't get too soggy as they sit, which makes this an ideal meal prep recipe!
- Shredded rotisserie chicken tastes GREAT in this dish if you're not in the mood for a meatless meal. The veggies are hearty enough in my opinion, but I'm all about using up leftovers and cleaning out the fridge whenever I can!
If you liked these enchiladas, try these other easy family dinner favorites:
- 20 Minute Vegan Curry Ramen
- 30 Minute Baked Ravioli
- One Pan Chicken & Wild Rice
- 20 Minute One Pot Mac & Cheese
- Smoked Gouda Mac & Cheese
- 10 Minute Vegetarian Lasagna