One-Pot Vegetarian Enchilada

Packed with flavor, this easy stovetop Vegetarian Enchilada is a great meal for the whole family to enjoy during the holidays. The best part about this gourmet-looking meal is that it comes together in one skillet and under 30 minutes! This recipe was created exclusively for Circulon® by Manali Singh of Cook with Manali.

    10 minutes
    15 minutes


  • 1 tablespoon olive oil
  • 1 small red onion (diced)
  • 4-5 garlic cloves (chopped)
  • 1 medium red pepper (chopped)
  • 15 ounce can black beans (drained & rinced)
  • 1/2 cup sweet corn (frozen, soaked in warm water for 10 minutes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teapsoon chipotle powder (optional)
  • 1/2 teaspoon salt (to taste)
  • 1 1/4 cups enchilada sauce (store bought or homemade)
  • 5 6-inch corn tortillas (roughly cut into 2x2 pieces)
  • 1 1/2 cups Mexican cheese blend (or cheese of choice)
  • cilantro (to garnish)
  • jalapeños (sliced to serve)

Cooking Directions

  • 1
    Heat 1 tablespoon of olive oil in the 10-inch Circulon Symmetry Merlot French Skillet. Once the oil is hot, add the onion and the garlic and cook for 2 minutes until the onions soften.
  • 2
    Add the chopped red pepper, sweet potato, black beans and sweet corn followed by the ground cumin, smoked paprika, chipotle powder (optional), salt and mix until everything is well combined.
  • 3
    Cover the skillet and cook the vegetables for around 5-6 minutes until done.
  • 4
    Stir in the enchilada sauce, mix, and add cut corn tortillas. Stir.
  • 5
    Top with the cheese and then set heat to low. Cover the skillet and let the cheese melt on low heat for 2 to 3 minutes. Turn off the heat and let it remain covered for 2 more minutes or until the cheese completely melts.
  • 6
    Garnish with cilantro and serve with sliced jalapeños!

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