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Skillet Enchiladas

  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


20 minute skillet enchiladas loaded with beans and veggies that cooks in ONE PAN. No, you're not dreaming! You can have this on the dinner table tonight!


  • 1/2 cup vegetable oil
  • 10 corn tortillas
  • 1 small red onion, diced
  • 1 green pepper, diced
  • 6 cloves garlic, minced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can petite diced tomatoes
  • 3/4 cup uncooked red lentils
  • 2 cups enchilada sauce
  • 2 teaspoons cumin
  • 2 teaspoons diced chiles in adobo
  • 1/2 teaspoon garlic powder
  • 1 cup pepperjack cheese

For serving: 

  • fresh chopped cilantro
  • pico de gallo
  • sour cream
  • sliced jalapeno


  1. Heat 1/2 cup oil in a large saute pan over medium heat. 
  2. Stack corn tortillas and cut them into triangles. 
  3. Cook tortilla triangles in about 3-4 batches. Cooking each batch for about 1-2 minutes or until they get crispy. 
  4. Transfer cooked tortilla triangles to a baking sheet with a cooling rack on top. Sprinkle with Kosher salt and set aside to cool. 
  5. Pour all but one tablespoon of oil from the pan. Return pan to medium heat. 
  6. Add onion and green pepper along with a large pinch of salt and pepper. 
  7. Cook, stirring frequently, for 4 minutes. 
  8. Then add garlic and cook for another minute, stirring frequently. 
  9. Then add black beans, corn, tomatoes, lentils and enchilada sauce. 
  10. Then add cumin, chiles in adobo and garlic powder along with another pinch of Kosher salt and pepper. 
  11. Cover and bring to a simmer. Simmer for 10 minutes over medium heat. 
  12. Stir in half the tortilla triangles. Place remaining tortillas on top of veggie mixture.
  13. Top tortillas with cheese. 
  14. Turn heat to medium low, cover the pot and cook the enchiladas for 5 minutes or until the cheese is melted. 
  15. Garnish with fresh chopped cilantro, pico de gallo and sour cream. Enjoy!


You might be tempted to use tortilla chips in place of corn tortilla triangles. HOWEVER, the flavor and texture will be different!! Corn chips from 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 minute or so. 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!

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Mexican

Keywords: one pan enchiladas, vegetarian enchiladas, vegetarian enchilada casserole