Seriously easy 1-pan Skillet Enchiladas are ready to eat in less than 30 minutes! Enjoy all the flavors of enchiladas without the work.
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!
Tips & Substitutions
- The “meat” – I used Impossible vegan ground beef, but you can use any vegan beef crumbles you like. You could also switch it up and use some sort of Vegan Chicken (cut up small), Vegan Ground Beef from TVP or this Cauliflower Walnut Mushroom Taco Meat. Or just use a few extra cans of beans.
- The cheese – I used store bought shredded cheese. I love Violife, Follow Your Heart and even Daiya shreds. You could also use my Vegan Nacho Cheese Sauce or Shreddable Vegan Mozzarella.
- Tortillas – I used flour tortillas, but corn tortillas work as well. Use corn for gluten free.
- Enchilada sauce – I have access to vegan friendly enchilada sauce, but make sure to check the label because sometimes they contain milk. Or you can make my easy homemade enchilada sauce.
Want more easy Mexican-inspired dinners?
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.
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
- Vegan Sour Cream
- chopped green onions
- sliced black olives
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
- 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.
- Gluten free? Use corn tortillas and make sure there is no gluten in the enchilada sauce.
- Nut free? Easy! Use a nut free vegan cheese.
- 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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Perfect weeknight meals and very adaptable. We used an extra can of black beans in place of the “meat”.
Hi Samantha. I’m so glad you enjoyed the recipe! Thanks for your wonderful feedback and idea!
This was easy and delicious, I’ll be making it again next week! I did swap out the salt for Adobo seasoning.
I am thrilled that you loved the enchiladas! Thanks for your fabulous feedback!
Wow, this was delicious and easy, what can I say my whole family agrees, you have the best recipes!❤️
This recipe is a favorite of ours! It’s so simple and quick and both of our super picky teens love it. THANK YOU!
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.
You are welcome! I’m so glad that you guys enjoyed the enchiladas! Thank you for sharing your wonderful feedback!
My family could not say enough good words about this dish. You did again Nora. Thanks
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!
Thank you for sharing your great review and feedback! I’m glad you loved the enchiladas recipe!
This was so good, I’m going to try it with jackfruit for a chicken version do you thing 12 oz will be enough?
That sounds like a delicious idea, Rose! Jackfruit usually comes in 20 oz. cans, so 1 can should be enough here.
This was easy and really yummy! Thank you for another great recipe!
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!
Love Recipes Thank You?
I’ve made this several times. So quick and yummy when craving a Mexican fix. Nora, do you think you could freeze this?
So glad you are enjoying it! Yes, it freezes quite well.
Super easy and delicious! I accidentally picked up kidney beans instead of black beans and it was still very yummy!!
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!
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!
These were delicious!
What is the size of one serving?
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.
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.
Thank for your kind words! I’m so glad you love the enchiladas! I appreciate you taking time to share your review and comments!
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!
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!
Can you freese this?
Yes, it freezes well. Thanks!
Another bangin recipe from Noracooks. Easy and Toddler approved. Thank you for bringing so much flavor to eating vegan!
I’m s glad you (and toddler) loved the enchiladas! Thanks for sharing your fantastic and fun review!
Delicious!
Made this tonight and it was delicious! Very easy!
Glad you enjoyed it! Thanks for sharing your review and comments!
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!
So glad you loved it! Thank you for sharing your review and comments!
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
I’m so glad you found the enchiladas easy AND delicious! Thank you for sharing your wonderful review and comments!
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!
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!
Made this last night. So easy and just fantastic. Really, really flavorful. Thanks again Nora!
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!
Sounds delicious Kim! Thanks so much for sharing your review and ideas. I’m glad the enchiladas were a hit!