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One Pot Stove Top Enchiladas - Summer Style

A quick and flavorful summer-inspired enchilada dish made in one skillet, perfect for a fresh and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Ingredients
  

oil

  • 3 teaspoons olive oil, divided
  • 8 pieces corn tortillas, cut into one inch pieces
  • 0.5 small yellow onion, small diced
  • 1 small small zucchini, small diced
  • 1 small small yellow squash, small diced
  • 1 small small red bell pepper, small diced
  • 0.75 cup fresh corn kernels
  • 15 oz can black beans, rinsed and drained
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 0.5 teaspoon onion powder
  • 1.5 cup grated cheese, divided
  • 1.5 cup enchilada sauce

cilantro leaves for topping, if desired

Instructions
 

  • Heat 2 teaspoons oil in a skillet, cook tortilla pieces for 5 minutes until crispy, then set aside.
  • Add remaining oil, cook onions with salt for 2 minutes, then add zucchini, squash, pepper, garlic, corn, black beans, and spices. Cook for 10 minutes until vegetables are tender.
  • Return tortillas to pan, add 1 cup cheese and stir. Pour in enchilada sauce, top with remaining cheese, cover, and cook for 5 minutes until cheese melts. Garnish with cilantro if desired.

Notes

Use fresh ingredients for best flavor and customize toppings as desired.
Keyword Enchiladas