Summer Vegetable Skillet Enchiladas Recipe | Yummly
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Summer Vegetable Skillet Enchiladas

Darren Nixon: "Excellent recipe! Prepared half without cheese du…" Read More
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  • 2 tablespoons olive oil
  • 1 red onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 1 medium zucchini (chopped)
  • 1 yellow squash (medium, chopped)
  • 1 cup corn kernels (fresh, from about 2 medium ears corn)
  • 1/4 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 cups baby arugula
  • 15 ounces black beans (drained and rinsed)
  • 8 corn tortillas (6-inch, torn into pieces)
  • 15 ounces red enchilada sauce (or homemade!)
  • 1 cup shredded pepper jack cheese (or cheddar or a mexican blend!)
  • chopped fresh cilantro (for garnish, optional)
  • avocado (sliced, for serving)
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    NutritionView More

    Sodium88% DV2100mg
    Fat31% DV20g
    Protein55% DV28g
    Carbs21% DV62g
    Fiber64% DV16g
    Calories530Calories from Fat180
    Total Fat20g31%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat180
    Total Carbohydrate62g21%
    Dietary Fiber16g64%
    Vitamin A45%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Darren Nixon 8 months ago
    Excellent recipe! Prepared half without cheese due to fiancée no dairy requirement and still loved it! Definitely will be saving this recipe for future use. Easy and quick for weeknight dinners.
    Evan Fix 10 months ago
    Excellent amount of tortillas and cheese. I thought it going to be too soupy when plating but turned out to be perfect.
    Hillary Steab a year ago
    I loved it. My husband and kids didn't like it as much as me, but still enjoyed it. I love that is was wasy and quick and a filling meatless meal. I substituted some ingredients for what I have in my fridge. I love recipes that are easy to do that with.
    Cecilia Gandara a year ago
    It turned out amazing though I didn’t have baby arugula so I used spinach instead
    Ashley C. a year ago
    Super easy, and a great filling option for meatless night.
    Kristina B 2 years ago
    I am normally not a fan of zucchini/squash, but sliced it up for this recipe (as opposed to chunks) and I really liked it! It made 6 servings. I only did 6 tortillas, so 1/serving, and I think it was a great amount.
    Lorahwg 2 years ago
    This is delicious. It’s one I have made multiple times.
    Diana Gumber 2 years ago
    This is a quick, easy, and delicious recipe that is perfect for the busy weekdays. Some suggestions if you want to try it: The fresh corn really makes a difference, I would avoid using canned corn if possible. I would also recommend doubling the amount of beans, the recipe can easily accommodate it and it would increase the protein. If you like a little kick, I added Cayenne pepper to the paprika and cumin while cooking the veggies and it turned out wonderfully! If meal prepping, i would leave out the tortillas and have them added just before reheating to prevent them from becoming mush.
    Patty Robertson 3 years ago
    Excellent Very delicious, everyone loved it. I like to make this when we have Chicken Enchiladas. I did add crushed Tortilla chips instead of the Tortillas. The added crunch is delicious
    Kelli Owens 3 years ago
    So yummy and very easy. Didn't even miss the meat. Will definitely make again.
    rebecca williams 4 years ago
    Absolutely loved it! I toasted the tortilla pieces before adding husband kept saying "this is really good"
    Autumn N. 4 years ago
    I make this quite often for dinner for me and my husband. It's super easy to make and very healthy with all the veggies. I mix it up with different vegetables and sauces. It's a very versatile dish. I add quinoa to mine for an extra punch of protein. My husband doesn't mind at all that there's no meat! He asks me to make it all the time and it's great for leftovers.