Packed with bold flavors, these easy One-Pot Vegetarian Enchiladas make a comforting, family-friendly meal perfect for busy holidays.
Best of all, this elegant-looking dish comes together in a single skillet in under 30 minutes.
This post is sponsored by Circulon. All opinions expressed are my own.
I love this time of year. Even though Seattle gets dark and gloomy, the season feels festive and the food makes it even more special. I enjoy hosting friends and family, but during the holidays I’m always looking for recipes that are quick to make and still look gourmet. This one-pot stovetop enchilada fits the bill — minimal effort with maximum flavor.
When the holidays are hectic with decorating, shopping, and sending cards, the most important thing is carving out time to be with family. That’s why I rely on simple, delicious recipes like these One-Pot Vegetarian Enchiladas.
Prepared in the Circulon Symmetry Merlot French Skillet, this dish is ready in under 30 minutes and looks beautiful on the table.
This One-Pot Vegetarian Enchiladas
✓ is a cozy, family-friendly meal
✓ packed with vibrant flavor
✓ an easy way to add veggies to your plate
✓ gluten-free when made with corn tortillas
✓ ready in 30 minutes or less
I made this stovetop enchilada in the Circulon Symmetry Merlot Collection. The pan uses the TOTAL® nonstick system for durability and easy cleanup — it’s dishwasher safe and oven safe up to 400°F. I’ve used these pans daily and nothing sticks; cleanup is quick and simple. The merlot color is gorgeous, too.
To simplify your holiday prep, enter the giveaway on my Instagram for a chance to win a Circulon Symmetry set — perfect timing for the season.
How To Make Stovetop One-Pot Vegetarian Enchiladas
This recipe is straightforward. Chop your vegetables and have ingredients ready. Cut or tear the corn tortillas into roughly 2 x 2-inch pieces (no need to roll them). Everything cooks together in one skillet for full enchilada flavor without the extra work.
After the vegetables are tender, stir in enchilada sauce and add the tortilla pieces. Top with your preferred cheese — I like a Mexican cheese blend — then cover briefly so the cheese melts into a rich, bubbly finish. Garnish with cilantro and serve with sliced jalapeños.
Here’s how easy it is to make stovetop, one-pot enchiladas in a Circulon Symmetry Merlot skillet.
Method
1. Heat 1 tablespoon olive oil in a 10-inch skillet. When hot, add 1 diced small red onion and 4–5 chopped garlic cloves. Cook about 2 minutes until the onion softens.
2. Add 1 chopped red pepper and 1 medium sweet potato diced into small pieces.
3. Stir in a 15 oz can of black beans (drained), 1/2 cup sweet corn (if frozen, soak in warm water 10 minutes first), 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chipotle powder (optional), and 1/2 teaspoon salt or to taste. Mix well, cover, and cook 5–6 minutes until the vegetables are tender.
4. Pour in 1 1/4 cups enchilada sauce and stir to combine.
5. Add 5 corn tortillas (6-inch), roughly cut into pieces, and gently fold them into the mixture so they absorb the sauce.
6. Sprinkle 1 1/2 cups Mexican cheese blend (or cheese of choice) evenly over the top. Reduce heat to low, cover, and let the cheese melt for 2–3 minutes.
7. Turn off the heat and keep the skillet covered for 2 more minutes to ensure the cheese is fully melted. Garnish with chopped cilantro.
8. Serve with sliced jalapeños on the side.
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One-Pot Vegetarian Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 4–5 large garlic cloves, chopped
- 1 medium red pepper, chopped
- 1 medium sweet potato, diced into small pieces
- 15 oz can black beans, drained
- 1/2 cup sweet corn (frozen — soak in warm water 10 minutes before using)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (optional)
- 1/2 teaspoon salt, or to taste
- 1 1/4 cups enchilada sauce (store-bought or homemade)
- 5 corn tortillas (6-inch), roughly cut into 2×2-inch pieces
- 1 1/2 cups Mexican cheese blend (or cheese of choice), adjust to taste
- Cilantro, to garnish
- Sliced jalapeños, to serve
Instructions
- Heat olive oil in a 10-inch skillet. When hot, add the diced onion and chopped garlic and cook about 2 minutes until softened.
- Add the chopped red pepper and diced sweet potato.
- Add black beans, sweet corn, cumin, smoked paprika, chipotle powder (if using), and salt. Mix well, cover, and cook 5–6 minutes until vegetables are tender.
- Stir in the enchilada sauce and mix to combine.
- Add the cut corn tortillas and gently fold so they absorb the sauce.
- Top with cheese, reduce heat to low, cover, and let the cheese melt for 2–3 minutes.
- Turn off the heat and keep covered for 2 more minutes. Garnish with cilantro.
- Serve with sliced jalapeños.
Nutrition
Carbohydrates: 46 g,
Protein: 31 g,
Fat: 30 g,
Saturated Fat: 15 g,
Cholesterol: 84 mg,
Sodium: 1985 mg,
Potassium: 576 mg,
Fiber: 11 g,
Sugar: 8 g,
Vitamin A: 2225 IU,
Vitamin C: 43.7 mg,
Calcium: 653 mg,
Iron: 4 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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