One-Skillet Enchiladas with Pinto Beans and Fresh Vegetables
A hearty skillet meal combining corn tortillas, pinto beans, fresh kale, zucchini, and corn in rich enchilada sauce, topped with melted Monterey Jack cheese. This streamlined version delivers all the flavors of traditional enchiladas without the rolling and assembly work. Perfect for busy weeknights when you want comfort food fast. The vegetables add nutrition and texture while the beans provide protein. Finished under the broiler for a bubbly, golden top that makes an impressive presentation straight from skillet to table.
Ingredients
- 1 onions, medium, diced
- 8 tortillas, taco-sized corn or flour, chopped into bite-sized pieces
- 4 leaves kale, curly-leaf, stems discarded, leaves chopped
- 8 oz zucchini, diced
- 1 cup corn, frozen
- 1 can beans, pinto (14 oz / 397 g), drained and rinsed
- 1 Tbsp oil, cooking
- 2 cups enchilada sauce, store-bought
- 6 oz cheese, shredded Monterey Jack
- ¼ cup sour cream
Instructions
- 1
Turn on the oven's broiler
- 2
Heat a large oven-safe skillet with oil over medium-high heat and add onions, saute until beginning to soften
- 3
Add zucchini with a pinch of salt and saute for 3 minutes more
- 4
Add kale, corn, beans, and enchilada sauce and continue cooking to heat everything through
- 5
Remove pan from heat and stir in tortillas and half the cheese
- 6
Top skillet with remaining half of cheese
- 7
Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling
- 8
Serve skillet enchiladas with sour cream on top
Tips
Watch the skillet closely under the broiler as cheese can go from perfectly melted to burnt very quickly.
Use an oven-safe skillet like cast iron or stainless steel - avoid non-stick pans under the broiler.
Add a pinch of salt when cooking the zucchini to help draw out moisture and prevent watery enchiladas.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in oven at 350F until warmed through.
Can assemble completely except broiling step up to 1 day ahead. Cover and refrigerate, then broil when ready to serve.
Serve immediately while cheese is melted and bubbly. Garnish with additional sour cream, cilantro, or hot sauce.
Common Mistakes
Use an oven-safe skillet to avoid handle melting under broiler
Don't overcook vegetables in early steps to avoid mushy texture
Watch broiling closely to prevent cheese from burning
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this vegetarian or vegan?
It's already vegetarian. For vegan, omit cheese and sour cream or use plant-based alternatives. The beans provide protein.
What if I don't have an oven-safe skillet?
Transfer mixture to a baking dish before adding cheese and broiling. Use a 9x13 inch dish for best results.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in oven at 350F for 15-20 minutes until heated through.