Cheesy Vegan Enchilada Skillet

This is enchilada comfort without the rolling-and-stuffing fuss—everything lands in one skillet in 30 minutes, with all the bold, cheesy, satisfying flavors you crave on a busy weeknight.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup vegetable broth
• 1 cup vegan cheddar cheese, shredded
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla chips, cilantro, and lime wedges for serving

Method:

1. Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes.
2. Add cubed sweet potato and cook for 5 minutes, stirring occasionally.
3. Stir in black beans, enchilada sauce, broth, and cumin. Bring to a simmer.
4. Reduce heat to medium and cook 12–15 minutes until sweet potato is tender.
5. Stir in cheese until melted and creamy. Season with salt and pepper.
6. Serve in bowls topped with tortilla chips, fresh cilantro, and a squeeze of lime.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip the lime at the end—that brightness cuts through the richness and makes the whole dish sing.