Seriously easy 1-pan Skillet Enchiladas are ready to eat in less than 30 minutes! Enjoy all the flavors of enchiladas without the work.

pan full of enchiladas with cheese and olives on top

While I love my Best Vegan Enchiladas or Vegan Sour Cream Enchiladas, sometimes I want a quicker version without all the lengthy prep. That’s why I created this recipe for Vegan Skillet Enchiladas.

There is no need to turn on the oven, prep time is almost nothing, and you will be enjoying enchiladas in less than 30 minutes! Perfect for busy weeknights.

Better yet, it’s a total family friendly meal! My kids all love this dinner, and there are rarely any leftovers. I call that a win!

close up of skillet enchiladas with a spoon in it

Tips & Substitutions

pan full of mexican casserole

Want more easy Mexican-inspired dinners?

square image of pan of enchiladas
5 stars (25 ratings)

Skillet Enchiladas (Vegan)

Seriously easy 1-pan Skillet Enchiladas are ready to eat in less than 30 minutes! Enjoy all the flavors of enchiladas without the work.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6 servings


  • 12 ounce package impossible ground meat see notes for options
  • 1 medium onion, chopped small
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 10 small corn tortillas or 4-5 medium flour tortillas, cut into strips
  • 15- ounce can black beans, drained and rinsed
  • 1 cup corn I used frozen
  • 19 ounces enchilada sauce vegan friendly
  • 1-2 cups shredded vegan cheese

Optional toppings


  • Heat a large cast iron pan or other skillet over medium-high heat.
  • Add the vegan beef and diced onion and cook for about 10 minutes, breaking it into pieces and stirring frequently.
  • Now add the garlic and salt, and stir for about a minute.
  • Add the cut up corn tortilla pieces, black beans, corn and enchilada sauce. Stir it up, then cover and reduce the heat to low for about 10 minutes.
  • Uncover, sprinkle on the cheese, then cover again and remove from heat. Let it sit for a few minutes so the cheese can melt.
  • Serve with Vegan Sour Cream, chopped green onions and sliced black olives, if desired.


  1. I love using Impossible ground beef here, but you can use Beyond meat crumbles, Gardein or any other brand you prefer. For a different option, make my Vegan Ground Beef from Vegan Nachos or even this Cauliflower Walnut Taco Meat. Or simply add 2 extra cans of beans.
  2. Gluten free? Use corn tortillas and make sure there is no gluten in the enchilada sauce. 
  3. Nut free? Easy! Use a nut free vegan cheese. 
  4. If you don’t want to buy vegan shredded cheese (or can’t find it), try make Vegan Nacho Cheese or Shredded Vegan Mozzarella


Serving: 1of 6 servings | Calories: 409kcal | Carbohydrates: 55g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Sodium: 1637mg | Potassium: 693mg | Fiber: 12g | Sugar: 9g | Vitamin A: 670IU | Vitamin C: 7mg | Calcium: 166mg | Iron: 5mg
Course: Main Course
Cuisine: Mexican-inspired
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I tried this recipe for the first time last week and it *totally* hit to spot for my enchilada craving, without all the fuss of rolling, baking, and everything else. I love that it’s all in one pan on the stove! 👍 Adding to my regular rotation for sure. Thanks for another great recipe!

  2. So So good! Just like everything from Nora! We love Mexican food and this was the perfect recipe to give us something different with all the flavor we love. Thanks again for another great recipe!

    1. You are welcome! I’m thrilled you loved the recipe! Thank you for your wonderful comments and feedback!

  3. Glad I didn’t look at the comments before making this. Everything turned out perfect. Crust was delicious, filling was smooth. I used the thick cream part of the coconut cream, let the coconut oil cool after melting and used a mixing bowl to whip it up smooth. I’m not sure why others found it to be grainy. I hope my tips help someone:)

  4. Looks so yummy! Question-I would like to make this for a friend that recently had a baby. Any suggestion on how to make it without keeping it in a skillet? Another question-can it be frozen?

    1. Thanks! You could probably make it in a skillet, then transfer to another dish/container that you want to store it in. This could be a freezer friendly container, and yes it can be frozen. I’d suggest thawing overnight and then baking (or microwaving if needed) until warm. Hope that helps!

  5. This is DELICIOUS! I didn’t change a thing, and it is definitely a MAKE AGAIN!

    But Nora, please tell me more about the Staub pan in the photo! How big is it, does it have a lid, and do you have a link for it, please? Many thanks!

    1. I’m so glad you enjoyed it, thank you! Yes here is the pan, I love it: Staub Cast Iron Pan. It’s 12 inches. I don’t know that it comes with a lid, but you can buy one separately. I have a lid that fits this pan and another cast iron pan I have.

  6. This was delicious . Will make this again soon. made your tvp meat and nacho cheese sauce recipe to use in this . Topped it off with pickled jalapeno and spring onion.So tasty, thanks again for another great recipe.

    1. Hi Kaye. You are welcome! I’m thrilled you loved the enchiladas! Thanks for your wonderful feedback and review!

  7. Love it! Super easy and quick. I have been using so many of your recipes at home and my boyfriend and I are both loving them. Thanks Nora 🙂

    1. You are welcome, Mariah! It’s wonderful that you are loving my recipes and find them easy and quick! Thank you for sharing your great feedback and review! Happy cooking!

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