{"id":268426,"date":"2026-10-13T08:00:00","date_gmt":"2026-10-13T08:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2026\/10\/13\/cheesy-vegan-enchilada-skillet-30-minutes\/"},"modified":"2026-10-13T08:00:00","modified_gmt":"2026-10-13T08:00:00","slug":"cheesy-vegan-enchilada-skillet-30-minutes","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2026\/10\/13\/cheesy-vegan-enchilada-skillet-30-minutes\/","title":{"rendered":"Cheesy Vegan Enchilada Skillet (30 Minutes!)"},"content":{"rendered":"


\n<\/p>\n

<\/p>\n
<\/figure>\n

Everything you love about enchiladas, minus the fuss! This super flavorful, cheesy vegan enchilada skillet comes together in about 30 minutes<\/strong> with simple methods, minimal dishes, and no need to fill or roll tortillas.\u00a0<\/p>\n

This easy, nourishing dish features tender cubed sweet potato or winter squash, fiber- & protein-rich black beans, and a rich red enchilada sauce. Everything gets simmered in 1 pan and topped with a melty cashew \u201ccheese\u201d that makes it SUPER satisfying and delicious!<\/p>\n

\"Corn<\/figure>\n

<\/p>\n

Origins of Enchiladas<\/h2>\n

It\u2019s believed<\/a> that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano<\/em>. Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce.<\/p>\n

Our \u201cinspired-by\u201d enchilada skillet has all the flavors of classic enchiladas, but it\u2019s vegan, and instead of rolling the filling in tortillas, we slice the tortillas and cook everything together in one pan on the stovetop!<\/p>\n

How to Make a Black Bean Enchilada Skillet<\/h2>\n

This 1-pan<\/strong>, 30-minute<\/strong> vegan enchilada skillet begins with a base of saut\u00e9ed vegetables<\/strong> \u2014 onion, garlic, sweet potato, and poblano pepper. The veggies are flexible here, so feel free to experiment! We love kabocha squash for a fall variation and have found green bell peppers work well when poblanos aren\u2019t available. We also think butternut squash would be nice, as would greens such as kale or spinach.<\/p>\n

\"Saut\u00e9ing<\/figure>\n

Once the onions are very tender and the squash and peppers are just beginning to soften, we stir in black beans<\/strong> + corn tortillas<\/strong> that have been sliced into strips.<\/p>\n

Next comes the final ingredient in the skillet portion of this dish (hello, simple + flavorful!): red enchilada sauce<\/a>. We love the bold flavor of our homemade enchilada sauce (and usually have it stocked in the freezer), but this recipe also works well with store-bought enchilada sauce<\/a>.<\/p>\n

\"Pouring<\/figure>\n

And lastly, it just wouldn\u2019t be enchiladas without: the CHEESE! More specifically, a flavorful cashew \u201ccheese\u201d sauce<\/strong> inspired by our fan favorite Cheesy Vegan Pizza Beans<\/a>. It\u2019s made by blending up cashews, water, lime juice, garlic, tapioca starch, and sea salt. When poured over the enchilada skillet and covered with a lid, the heat and tapioca starch do their magic, creating a melty, cheesy<\/strong> layer! Total swoon<\/em>!<\/p>\n

\"Pouring<\/figure>\n

We highly recommend trying the cashew \u201ccheese\u201d sauce, even if you\u2019re not vegan or dairy-free! It\u2019s super easy and takes this dish to a whole new level. However, this enchilada skillet is also delicious with shredded vegan or dairy cheese (such as pepper jack).<\/p>\n

\"Overhead<\/figure>\n

We think you\u2019ll LOVE this recipe! It\u2019s:<\/p>\n

Smoky
Spicy
Super flavorful
Satisfying
Versatile
Quick & easy to make
& SO delicious!<\/p>\n

This dish is hearty and amazing as a standalone quick meal for weeknights! It would also pair well with our Smoky Shredded Tofu Taco \u201cMeat\u201d<\/a><\/strong> or 1-Pan Mexican Shredded Chicken<\/a><\/strong> for a higher-protein option. Or, for more veggies, try it with our Crunchy Jicama Slaw<\/a> or Quick Citrusy Cabbage Slaw<\/a><\/strong>.<\/p>\n

More Enchilada-Inspired Recipes<\/h2>\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n

\"Spoonful<\/figure>\n
\n
<\/p>\n
\n

Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings <\/span>4<\/span> (Servings)<\/span><\/span><\/p>\n

\n

Course <\/span>Entr\u00e9e<\/span><\/p>\n

Cuisine <\/span>Gluten-Free, Mexican-Inspired, Vegan<\/span><\/p>\n

Freezer Friendly <\/span>1 month<\/span><\/p>\n

Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n

\n
\n

CASHEW \u201cCHEESE\u201d (or sub shredded vegan or dairy cheese*)<\/h4>\n