Cheesy Vegan Enchilada Skillet

This is enchilada comfort without rolling a single tortilla—all the smoky, cheesy, chile-spiked soul of the real thing ready in 30 minutes, making it the perfect weekend feast centerpiece.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 medium sweet potato, cubed
• 1 cup corn (fresh or frozen)
• 1 jalapeño, diced
• 2 cups enchilada sauce (red or green)
• 1 can (15 oz) black beans, drained
• 1½ cups shredded vegan cheese
• 8 corn or flour tortillas, torn into chunks
• ½ cup fresh cilantro, chopped
• Salt and pepper to taste

Method:

1. Heat oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
2. Add sweet potato and cook 5 minutes until starting to soften. Stir in corn and jalapeño.
3. Pour in enchilada sauce and black beans, simmer 8 minutes until potato is tender.
4. Nestle tortilla chunks into the skillet and stir gently to distribute.
5. Top with vegan cheese and cook 3–4 minutes until bubbly and melted.
6. Finish with fresh cilantro and serve straight from the skillet.

Full recipe at Minimalist Baker →

Chef's tip: Use store-bought enchilada sauce to save time, but toast your tortilla pieces in a dry pan first—they'll stay crispy instead of getting soggy, and you'll taste every grain.