Cheesy Vegan Enchilada Skillet

This is enchiladas without the rolling—all the smoky, cheesy, deeply satisfying flavors packed into one skillet and ready in 30 minutes, making it perfect for weeknights when you want something that feels indulgent but doesn't demand hours in the kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup vegetable broth
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup vegan cheese, shredded
• Tortilla strips or crumbled tortilla chips for topping
• Fresh cilantro for garnish

Method:

1. Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes.
2. Add sweet potato and bell pepper, cooking for 5 minutes until slightly softened.
3. Stir in black beans, enchilada sauce, broth, corn, and cumin. Bring to a simmer and cook for 12–15 minutes until sweet potato is tender.
4. Season with salt and pepper. Top with vegan cheese and tortilla strips.
5. Cover and cook 3–4 minutes until cheese melts. Garnish with cilantro and serve.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip the tortilla strips on top—they add essential textural contrast and mimic the satisfaction of traditional enchiladas.