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 (16 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 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 servings

Ingredients 
 

  • 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

Instructions 

  • 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.

Notes

  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

Nutrition

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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Comments

  1. Wow, this was delicious and easy, what can I say my whole family agrees, you have the best recipes!❤️

  2. This recipe is a favorite of ours! It’s so simple and quick and both of our super picky teens love it. THANK YOU!

  3. Nora,
    I made this skillet dish tonight. It was very good and easy to put together. I added a small chopped zucchini and used green sauce, next time I’ll try the red. Was really surprised how much we liked it! Thank you.

    1. You are welcome! I’m so glad that you guys enjoyed the enchiladas! Thank you for sharing your wonderful feedback!

  4. Great, versatile recipe! We really enjoyed this dish. Added a chopped jalapeño pepper and some chopped bell pepper with the onion and garlic for added flavor and color. Easy, fast prep and simple cleanup, too!

    1. This was so good, I’m going to try it with jackfruit for a chicken version do you thing 12 oz will be enough?

      1. That sounds like a delicious idea, Rose! Jackfruit usually comes in 20 oz. cans, so 1 can should be enough here.

    1. I’m so glad you found the enchiladas easy and delicious! Thank you for sharing your wonderful review and feedback, and for using my recipes!

  5. I’ve made this several times. So quick and yummy when craving a Mexican fix. Nora, do you think you could freeze this?

  6. Super easy and delicious! I accidentally picked up kidney beans instead of black beans and it was still very yummy!!

  7. Loved this one! Just had the leftovers for lunch today and I think it was even better the day after. I substituted a can of pinto beans for the Impossible beef and used the Siete brand enchilada sauce. It was delicious! My first time trying the vegan cheese and, while I liked it, I’m excited to try one of my favorite Nora recipes, Vegan Queso Blanco, as my cheese on top next time – which will probably be in like three days – lol. Thanks, Nora!

    1. Hi Trudy. I’m so glad you loved the enchiladas! I think you’ll really enjoy the queso blanco on the them next time! Thank you for sharing your fantastic review and comments! Happy cooking!

    1. It’s 1/6th of the entire recipe. I don’t really measure anything out so I’m not sure, I just eat until full. 🙂 You’d have to divide it up to see exactly how much that is.

  8. Fantastic,  just like all of your recipes!  Easy to make and loved that it there was little clean up. I served with vegan sour cream, but wished I had green onions too.

    1. Thank for your kind words! I’m so glad you love the enchiladas! I appreciate you taking time to share your review and comments!

  9. OMG! This was the best dinner ever. I only had 2 impossible patties and supplemented with mushrooms and bell pepper to add some more veg and bulk to the meal. I totally forgot the green onions and olives because my mouth was watering so much, I couldn’t wait to eat it! Now I’ll have to make it again so I can use them up!

    1. LOL! I’m glad you loved the enchiladas and that you’ll be making them again. Thank you for taking time to share your wonderful review and comments, Allyson! Happy cooking!

  10. Another bangin recipe from Noracooks. Easy and Toddler approved. Thank you for bringing so much flavor to eating vegan!

  11. Made this and it was delicious! Added zucchini and mushrooms. Seasoned it with cumin, garlic and onion powder, and a bit of chili powder this was amazing!

  12. Our family loves enchiladas, but we almost never make them because it takes too long for a work/school night. This was a million times easier and everyone loved it!! Such an amazing idea

    1. I’m so glad you found the enchiladas easy AND delicious! Thank you for sharing your wonderful review and comments!

  13. SO EASY and quick to make!!! My family loves enchiladas but they can be a pain to assemble. This recipe makes enchiladas accessible any night of the week.
    I added a red bell pepper (because I always try and sneak in more veggies!). I used the Trader Joe’s brand enchilada sauce and Beef-less Ground. I also added 2 teaspoons ground cumin. Everyone agreed this recipe is “a keeper”!!! I can see making this again very soon. My son’s only complaint was there were no leftovers!

    1. I’m thrilled that your family loved the enchiladas, and that it will be a regular at your table! I also love easy recipes! Thank you for sharing your review and comments!

  14. Super easy to make! I made two pans. One using “wheat meat” (seitan) and one using Lifehouse b-fast sausage and added some taco seasoning to both while cooking. Everyone loved it! The leftovers were a tad mushy the next day, but we used nacho chips to scoop it like a dip and everyone still loved it. I had black and green olives, green onions, cilantro as toppings for at the table. This one is a winner!

    1. Sounds delicious Kim! Thanks so much for sharing your review and ideas. I’m glad the enchiladas were a hit!

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