Is there anything better than a cheesy Tex-Mex casserole? Well, yes, there is: a cheesy Tex-Mex casserole that’s cooked right in a skillet in under 20 minutes. And did I mention that this vegetarian enchilada skillet is basically enchiladas with much less work?
Because: yes! That too!
One of the standby fillings for vegetarian enchiladas (and tacos!) is a combination of black beans and sweet potatoes, so that’s what I went with here. To get the sweet potatoes nice and tender, you’ll want to dice them small and uniformly–1/2-inch is good. Fry them up in your skillet with some onion and spices, then stir in premade enchilada sauce (I like Frontera, but you can make your own too), black beans, and torn up corn tortillas.
The finishing touch is a heaping cup and a half of glorious shredded cheese. I always use a spicy pepper jack, but if you’re making this for kids–or anyone who prefers things a bit milder–Monterey jack is delicious too.
Serve your vegetarian enchilada skillet with your favorite fixings–cilantro, a squeeze of fresh lime juice, sour cream or crema mexicana, and thinly sliced green onions are some of our favorites.
Photos by Lindsey Johnson
One-Pan Vegetarian Enchilada Skillet with Sweet Potatoes and Black Beans
It's easy, it's cheesy, and it's sure to please-y. Meet one of our favorite weeknight dinners.
- 2 tablespoons olive oil
- 1 small red onion diced
- 1 large sweet potato peeled and cut into 1/2-inch dice
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 15-ounce can black beans, drained and rinsed
- 1 cup red enchilada sauce I like Frontera
- 8 small corn tortillas torn into 1-inch pieces
- 1 1/2 cups shredded Monterey or pepper jack cheese
- Fresh cilantro sliced green onions, lime wedges, and/or sour cream for serving
Heat the olive oil in a large skillet over medium heat. Add the red onion, sweet potato, garlic, and spices. Cook for 10-15 minutes, or until the potatoes are tender, but not mushy, stirring occasionally. (If the spices and onions are sticking to the pan, deglaze with a few tablespoons of water.)
Reduce heat to low. Add the black beans and enchilada sauce and cook for a few minutes to warm through. Season to taste with salt and pepper, then stir in the torn tortillas.
Remove the skillet from heat. Sprinkle the cheese over the top of the enchilada mixture and cover the skillet for 2-3 minutes, or until the cheese has melted.
Divide the casserole onto plates. Serve with cilantro, green onions, a squeeze of lime juice, and/or sour cream.