Cheesy Veggie Enchilada Skillet Rice is the perfect easy dinner! Made in one skillet and done in less than 30 minutes, it’s flavorful and healthy!
As many of you know, Mexican food is my jam. I seriously love it. I love the flavors, the variety, the occasional spice….it’s the best. However, being a vegetarian really limits options when it comes to Mexican food. All the meat is usually substituted with cheese, and sometimes having a cheese filled enchilada is just too much cheese (sounds impossible, but true). This Cheesy Vegetable Enchilada Skillet has great flavor!
I really love having vegetable substitutions and am obsessed with spinach and black bean enchiladas. Yum. This meal was still so hearty and delicious.
This is a great meal for meatless Monday or for those times you just don’t want to spend extra money on meat. It’s really fabulous without it, and I know this Veggie Enchilada Skillet Rice would please even die hard meat eaters. You won’t miss the meat, trust me! It’s also great reheated!
After you make your base of the recipe, you just add 3 cups pre-cooked rice to the skillet – super easy! 
Then all you have to do is add your cheese! Yum, super easy and delicious!
How to serve Enchilada Skillet Rice:
I served this skillet with a side of tortilla chips because we are a chip family, however it would be equally delicious with tortillas (omg delicious burrito filling!), on a salad, or just plain. It is seriously so delicious!
Lastly, if you don’t want to do the whole meat-free thing, just follow the original recipe I linked above! You can use ground beef/turkey/chicken, or whatever protein you want.
Other Mexican food ideas you will love:
- Mexican Baked Eggs (One Skillet)
- Mexican Street Corn Salad (Esquites)
- Copycat Taco Bell Mexican Pizzas
- Vegetarian Tacos
- Homemade Taco Seasoning
- Crispy Black Bean Tacos
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Cheesy Veggie Enchilada Skillet Rice is the perfect easy dinner! Made in one skillet and done in less than 30 minutes, it's flavorful and healthy!
- 2 cup cooked rice
- 1 TBS olive oil
- 15 oz can black beans drained and rinsed
- 1/2 onion chopped
- 1 red or green bell pepper chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp black pepper
- salt to taste
- 1 cup green enchilada sauce
- 1 cup red enchilada sauce
- 8 oz Mexican blend cheese shredded
- cilantro for garnish
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Place olive oil into large skillet and add onion and bell pepper, cooking for 2 minutes over medium heat.
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Add chili powder, cumin, black pepper. Stir in enchilada sauce, 1 cup cheese, black beans, and rice. Stir well to combine.
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Season with salt and pepper to taste and heat for 5 minutes, simmering.
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Top with remaining cheese and cilantro (optional). Allow cheese to melt and serve.
You can garnish with additional items if desired; olives, green onions, sour cream, greek yogurt, jalapenos, and salsa would all be great toppings.
Jordan Thomas says
I hope I inspired this with my quinoa one! Lol I’m sure just a coincidence, but I’ll be flattered anyways.
Allyson says
I actually made this like a month ago, and finally got around to posting it 🙂 BUT, Your quinoa one sounds amazing too, and that’s definitely on my list….you know how i love me some quinoa!
Heather K says
This sounds really good! I agree about cheese enchiladas. Shockingly, they are just too much cheese for me, but I love sweet potato and black bean enchiladas!
Allyson says
It’s hard to believe there is such a thing as too much cheese (like say, it’s impossible when it comes to Mac and cheese), but I just can’t stomach the block of cheese in cheese enchiladas! I bet this skillet would be really really good with cubes of sweet potatoes!
Laura Lindeman (@lclindeman) says
Do you think this would freeze well? If you cooked and cooled the rice, then put all the ingredients in a baggie?
Allyson says
I have made the whole dish and then froze in baggies, and it was great!
Valerie says
Thanks for posting this yummy recipe! A new meatless Monday meal to add to my collections 🙂
I have a similar recipe using quinoa. Check it out here http://doubletherecipe.com/2015/11/23/quinoa-skillet/