One-Pot Vegan Enchilada Skillet

A deconstructed version of plant-based enchiladas that comes together in one skillet. Requiring just 30-minutes to make, it’s the perfect quick easy weeknight meal! (high-protein + gluten-free)

Enchiladas are one of those meals that I always crave but rarely have the energy to make. Especially now that I’ve been trying to avoid gluten, finding tortillas that are easy to roll without breaking can be a challenge.

Well, this enchilada skillet has been the answer to all of my prayers. It’s ridiculously easy to make and you just cut up the tortillas so it doesn’t really matter if they’re fragile or not. Not to mention, it comes together in just one-pot so clean up is a breeze. We’re winning on all fronts with this one!

One-Pot Enchilada Skillet Ingredients

• Extra Virgin Olive Oil– or any neutral flavored oil you prefer.
• Onion and Garlic– white, yellow or red onion all work here.
• Bell Pepper– I prefer red for its mild sweetness but any color works.
• Zucchini- a great way to sneak in some green but optional, if desired.
• Spices– cumin, chili powder, and smoked paprika are my go-to for Mexican-inspired recipes.
• Plant-based Ground “Beef”– I’m obsessed with Abbot’s products because they’re packed with protein, made with simple ingredients and the flavor is incredible. If you’re not into isolated protein sources, you could easy substitute 8-ounces of finely chopped cremini mushrooms or a batch of my Easy Tofu Ground “Beef”crumbles.
• Tortillas– I prefer to use pure corn tortillas as they’re naturally gluten-free and the texture holds up well when soaked in enchilada sauce.
• Black Beans– for extra protein and fiber. I like Jovial’s beans because they’re in glass jars and avoid microplastics.
• Enchilada Sauce– Siete’s red enchilada sauce is elite.

How to Make One-Pot Skillet Enchiladas

**For full recipe instructions, scroll down to recipe card below**

1. Warm oil in a large skillet over medium-low heat. Add the onion and sauté until translucent.
2. Next, add the plant-based crumbles (or mushrooms). Cook, while stirring intermittently, for 5 minutes.
3. Add the bell pepper, zucchini and garlic then sprinkle with spices.
4. Cover and cook, for 5-7 minutes, until zucchini is softened.
5. Top with sliced tortillas, black beans and enchilada sauce. Stir carefully until the tortillas are coated in the sauce.
6. Cover and cook for 10 minutes more.
7. Sprinkle with cheese and cover again, until cheese has melted.
8. Serve with desired toppings and enjoy!