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enchilada skillet, enchiladas, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, lunch, dinner, easy, fast, quick, dairy free, no dairy, Mexican, Southwestern

Enchilada Skillet

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 Servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Mexican, Southwestern


This amazing enchilada skillet is sure to be a BIG hit with the family!  The recipe comes together quickly, and it’s very easy to make.   A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.

*This recipe was adapted from One Pot Stove Top Enchiladas by She Likes Food.



Enchilada Skillet Ingredients:

  • 1 medium onion, fine dice
  • 1 ½ cups mixed red, yellow, orange bell peppers, small dice
  • 1 ½ cups corn (frozen or canned – if frozen-thawed)
  • 215 oz. cans black beans (or pinto beans), rinsed and drained
  • 3 cups Enchilada Sauce (store purchased or homemade)
  • ¼ cup water
  • 1 – [ 4 oz. can ] mild green chilies
  • 1 ½ teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon Mexican oregano (or regular oregano)
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon sea salt (+/-) *
  • pinch cayenne pepper
  • 8 or 9 corn tortillas, cut into one inch strips

Topping Ingredients:

  • Sliced black olives
  • Chopped tomatoes
  • Chopped green onions
  • Avocado slices
  • Vegan Cashew “sour cream”


  1. Preheat oven to 350 F.
  2. In a large nonstick skillet or Dutch oven (ceramic or enamel lined), over medium heat, sauté the onions and bell peppers until softened (5-9 minutes). If the veggies start to stick add a few tablespoons of water and water sauté until soft.
  3. Add all the remaining ingredients (except the tortillas and toppings).
  4. Stir well and then bring to a boil, then immediately reduce the heat to a simmer. Cook for 10 minutes.
  5. In the meantime, slice 8 or 9 corn tortillas into half, then cut each half into one inch width strips. Place on a parchment paper lined baking sheet and toast in the oven for approx. 5 minutes
  6. After 5 minutes, check the oven to see if the tortilla strips are lightly browned and crunchy. If not, leave in for another minute or so.
  7. Test the seasonings of the enchilada skillet; add more salt and seasonings to taste (if needed).
  8. Once the skillet enchilada flavors marry (after 10 minutes), add all the toasted tortilla chips and mix well to coat all the tortilla chips, cook the mixture for approx. 2-3 minutes.
  9. Serve immediately.
  10. Top with your favorite toppings.


*Hot vs Mild:  This recipe does not have a lot of heat to it. It is spicy and flavorful. If you are trying to avoid a “hot” dish, then note the following to ensure a mild recipe.  Cans of green chilies come in hot and mild.  Store purchased enchilada sauce comes in hot and mild.  Chili powder also comes in varying degrees of heat as well.  We used our own enchilada sauce, a can of mild green chilies and Penzeys regular chili powder.

*Amount of Tortillas:  If you like more corn tortilla to enchilada mixture ratio, then use 9 tortillas, if you like less, use 8 tortillas.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.