Easy Vegetable Enchilada Skillet

  • Author: Morgan
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6-8 1x


Adapted from The High Protein Vegetarian Cookbook



  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic
  • 2 green summer squash (zucchini), chopped
  • 1 yellow summer squash, chopped
  • 2 poblano peppers, seeded and chopped
  • 15 oz black beans, drained and rinsed
  • 10 oz corn kernels (from can or frozen and thawed)
  • Kosher salt and black pepper, to taste
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon chili powder
  • 2 1/2 cups enchilada sauce (easy homemade or store-bought), divided
  • 8 small corn tortillas, cut into small strips, divided
  • 1 1/2 cups (6 oz) shredded cheese, divided
  • 1/2 cup sour cream or plain greek yogurt
  • 2 tablespoons lime juice
  • Cilantro, to garnish


  1. Heat the canola oil in a large, oven-safe skillet over medium heat. Add in the onion and cook until slightly softened, about 3 minutes. Add in the garlic and cook, stirring, for an additional minute.
  2. Add in the squashes, peppers, black beans, and corn, and season with salt, pepper, 1 teaspoon of the cumin, and chili powder. Saute, stirring occasionally, until the squash is tender and cooked through but not mushy, about 5-6 minutes. Preheat the broiler.
  3. Stir in the enchilada sauce, the tortilla strips, and half of the cheese.
  4. Top with the remaining cheese and place under the broiler until cheese is melted, bubbly, and beginning to brown, about 4-5 minutes.
  5. Combine the sour cream (or greek yogurt), lime juice, and remaining teaspoon of cumin. Mix well and spoon over the top of the enchilada skillet. Garnish with fresh cilantro.


I used Oaxaca cheese, which tastes similar to Monterey Jack but stretches like Mozzarella. Feel free to use whatever cheeses you have on hand, but I would suggest one (or a combination of) those mentioned.