Chopped Vegan Enchilada Skillet

I love enchiladas, but they can be a pain! Tortillas tear, fillings spill, and somehow they never all fit in the dish. That’s exactly why these chopped vegan enchilada skillet exist. It gives you all the cozy, saucy enchilada flavor without the rolling, ripping, or rearranging.

This is a weeknight dinner that bakes together in one pan, it’s stress-free, family-approved, and actually gets eaten. When a meal keeps everyone full, happy, and out of the kitchen arguing, it’s a total win.

What is Chopped Enchilada Skillet?

Chopped enchilada skillet is a deconstructed version of traditional enchiladas. Instead of rolling fillings inside tortillas, everything is chopped and layered together in one pan. Corn tortillas are torn into bite-size pieces, then mixed with seasoned veggies, protein, enchilada sauce, and cheese.

It all cooks together on the stovetop until warm, saucy, and comforting. You get the same bold enchilada flavor you love, without the hassle of rolling tortillas or worrying about them tearing. It’s an easy, one-pan meal that’s perfect for busy weeknights.

Ingredients You’ll Need

No hunting for any fancy ingredients. You just need easy-to-find, flavorful staples that make delicious vegan enchiladas. Here’s what I use:

• Corn tortillas: These give the enchiladas their classic, slightly sweet corn flavor and help soak up the sauce as they simmer. Look for small corn tortillas in the tortilla section (near bread or Mexican foods). Fresh tortillas from a local restaurant work even better.
• Black and pinto beans: These add heartiness and protein to the filling. Canned black and pinto beans work perfectly and can be found in the canned goods aisle.
• Walnuts: Finely chopped walnuts create a savory, meaty texture that replaces traditional enchilada fillings. Look for raw, unsalted walnuts for the cleanest flavor.
• Vegetables: Poblano peppers and red onion bring mild heat and savory depth, while black olives add a salty bite. Choose poblanos with smooth, glossy skin and onions that feel firm and heavy.
• Red enchilada sauce: This is the flavor backbone of the dish, smoky, tangy, and rich. Look for a sauce with a balanced spice level and simple ingredients. Find it in the Mexican foods aisle, usually in cans or jars.
• Creamy avocado crema: A cool, dairy-free topping that balances the warm spices and adds richness to every bite. Follow the avocado crema recipe below for the perfect finishing touch.

Easy Swaps and Add-Ins

Vegan enchiladas are perfect for experimenting in the kitchen. Mix and match beans, veggies, or plant-based proteins, or try a new sauce for a flavor twist:

• Add a nutty crunch: For more nutty texture, you can add vegan walnut meat, toasted pecans, sunflower seeds, or pumpkin seeds.
• Change up the beans: Black beans are classic, but kidney beans or even chickpeas make great alternatives. Mix beans for extra color and variety.
• Switch the tortillas: Corn tortillas are traditional, but flour tortillas or gluten-free wraps work well too.
• Creamy add-ins: For extra richness, drizzle with cashew cream or avocado crema just before serving.

More Vegan Mexican Recipes

If you’re loving these chopped vegan enchiladas, here are a few more plant-based mexican meals that are hearty, comforting, and full of flavor:

• Taco Bell Mexican Pizza (Copycat): Crispy layers, bold seasoning, and melty dairy-free cheese give you classic fast-food flavor made at home.
• Healthy Taco Salad: All the taco spices you love, paired with fresh veggies and protein-rich toppings for a lighter, satisfying meal.
• Tacos de Papas: Crispy, seasoned potatoes in warm tortillas make this simple recipe filling, cozy, and full of flavor.

If you make these vegan enchiladas, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.