Easy Vegan Enchilada Skillet

Name: Easy Vegan Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium sweet potato, peeled and cubed; 1 onion, diced; 1 bell pepper, chopped; 1 can black beans, rinsed and drained; 1.5 cups red enchilada sauce; 1/2 cup vegetable broth; 4 small corn tortillas, torn into bite sized pieces; 1/2 cup vegan shredded cheese or cashew cheese sauce; Fresh cilantro for garnish; 1 sliced avocado for serving

A hearty one pan meal that brings all the bold flavors of traditional enchiladas to your table without the extra work of rolling tortillas.

By Enzo81 Kitchen· Mexican· October 15, 2026

enzo81.xyz

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

This skillet meal is one of my absolute favorites for busy weeknights when I want something comforting but don't want to spend an hour cleaning up. By skipping the individual rolling process, you get all that delicious enchilada sauce and protein in one simple pan.

The combination of sweet potatoes and black beans makes this really filling and nutritious. If you have some extra time, try roasting your sweet potatoes first to add a little more depth of flavor before tossing them into the pan.

Ingredients

1 tablespoon olive oil
1 medium sweet potato, peeled and cubed
1 onion, diced
1 bell pepper, chopped
1 can black beans, rinsed and drained
1.5 cups red enchilada sauce
1/2 cup vegetable broth
4 small corn tortillas, torn into bite sized pieces
1/2 cup vegan shredded cheese or cashew cheese sauce
Fresh cilantro for garnish
1 sliced avocado for serving

7Instructions

1
Heat the olive oil in a large skillet over medium heat.
2
Add the cubed sweet potatoes and onion. Sauté for about 8 minutes until the potatoes begin to soften.
3
Stir in the bell pepper and cook for another 3 minutes.
4
Pour in the black beans, enchilada sauce, and vegetable broth. Stir everything together well.
5
Bring the mixture to a gentle simmer, then stir in the torn tortilla pieces so they soak up the sauce.
6
Top the mixture with your vegan cheese. Cover the pan and let it cook for 5 minutes until the cheese is melted and the potatoes are tender.
7
Remove from the heat and garnish with fresh cilantro and avocado slices before serving.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat this on the stovetop with a splash of extra broth to keep the sauce silky. It also tastes great inside a warm flour tortilla for lunch the next day.

#vegan #vegetarian #healthy #dinner #gluten free

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