Packed with flavors, this easy stove top and one-pot Vegetarian Enchilada gets done in less than 30 minutes and is a great meal for the whole family to enjoy!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 4
- Category: Entree
- Cuisine: Mexican
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
- 1/2 cup sweet corn (frozen, soaked in warm water for 10 minutes before using in the recipe)
- 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 each, roughly cut into 2x2 inch pieces)
- 1 1/2 cups mexican cheese blend (or cheese of choice, adjust to taste)
- cilantro (to garnish)
- sliced jalapeños (to serve)
Method
- Heat 1 tablespoon of olive oil in the 10-inch Circulon Symmetry Merlot Skillet. Once the oil is hot, add the onion and the garlic and cook for 2 minutes until the onions soften.
- Then add the chopped red pepper and sweet potato.
- Also add the black beans and sweet corn along with ground cumin, smoked paprika, chipotle powder (if using), salt and mix until everything is well combined. Cover the skillet and cook the veggies for around 5 to 6 minutes or until done.
- Stir in the enchilada sauce and mix.
- Then add the cut corn tortillas and stir gently.
- Top with the cheese and then set heat to low. Cover the skillet and let the cheese melt on low heat for 2 to 3 minutes.
- Turn off the heat and let it remain covered for 2 more minutes or until the cheese completely melts. Garnish with cilantro.
- Serve the vegetarian enchiladas with sliced jalapeños!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.