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If you're looking for a hearty, vibrant dish that balances flavor and nutrition, the Colorful Veggie Enchilada Skillet is a perfect choice. This one-pan meal combines a medley of fresh vegetables, zesty spices, and a savory enchilada sauce, creating a feast for both the eyes and the palate. The appeal of this dish lies in its bright colors—think rich greens from zucchini, vivid reds and yellows from bell peppers, and the golden hue of corn—all harmoniously blended together.

Veggie Enchilada Skillet

Discover the vibrant flavors of the Colorful Veggie Enchilada Skillet, a one-pan dish that's both nutritious and delightful. Packed with fresh veggies like zucchini, bell peppers, and corn, this recipe is perfect for vegetarians and offers endless customization. With a blend of spices and a rich enchilada sauce, it's a feast for the eyes and the palate. Ideal for family dinners or meal prep, this skillet dish makes healthy eating fun and delicious. Try it today and enjoy a colorful, satisfying meal that nourishes both body and soul.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

8 small corn tortillas, cut into strips

1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

Fresh cilantro, for garnish

Avocado, sliced, for serving (optional)

Lime wedges, for serving (optional)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened. Stir in the minced garlic, diced bell pepper, and zucchini, cooking for another 5 minutes until the vegetables are tender.

    Add the Beans and Corn: Mix in the corn kernels and black beans. Cook for 2-3 more minutes, stirring occasionally.

      Flavor it Up: Pour in the diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Stir to combine, letting the mixture simmer for about 5 minutes to meld the flavors together.

        Incorporate Tortillas: Gently fold in the corn tortilla strips, allowing them to absorb the sauce. Mix until the tortillas are evenly distributed throughout the veggie mixture.

          Add Cheese: Top the skillet with shredded cheese, covering the entire surface. Reduce the heat to low, cover the skillet with a lid, and let it cook for about 5-7 minutes until the cheese is melted and bubbly.

            Garnish and Serve: Once cooked, remove from heat and garnish with fresh cilantro. Serve hot with avocado slices and lime wedges on the side for a burst of freshness.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4