Black Bean and Goat Cheese Enchilada Skillet


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enchilada stack in a cast iron skillet

A surprisingly simple alternative to traditional rolled enchiladas, this Black Bean and Goat Cheese Enchilada Skillet is vegetarian, and great on their own or topped with sour cream and guacamole!

I sort of assumed that writing about what I eat for dinner would mean I would never struggle with the question – “what’s for dinner?”.  Surely, after a year or two of writing a food blog, I’d have built up enough of a repertoire that I could easily come up with an answer to that question every night of the week.  Turns out, that couldn’t be further from the truth.  Now I have this habit of way over-thinking the question of what’s for dinner.  I forget some simple, obvious favorites.  Like enchiladas – why on earth haven’t I made these since I started blogging?

I realized this oversight last week and promptly made enchiladas.  For dinner.  Twice.

enchiladas in a cast iron skillet

These enchiladas make a great weeknight meal.  You make the entire dish, from start to finish, in a skillet and put the whole thing in the oven.  At the end, you’ll have almost no dishes to wash but you will have a skillet full of delicious vegetarian enchiladas.

a slice of enchilada skillet on a white plate

I may not always have a response to the “what’s for dinner” question, but this week, these enchiladas made for a pretty good answer.

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  • Lodge Cast Iron Skillet – I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned). 
  • Global Chef’s Knife – You only really need one chef’s knife to use for everything and this is my favorite. I’ve had it for 7+ years. It’s incredibly lightweight. If you, like me, are under 5’4″, the 6-inch is a perfect size (if you’re taller, get the 8-inch).

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enchiladas in a cast iron pan
4.34 from 3 votes

Black Bean and Goat Cheese Enchilada Skillet Recipe

A surprisingly simple alternative to traditional rolled enchiladas. These are vegetarian – filled with black beans and creamy goat cheese. Great on their own or topped with sour cream and guacamole!
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 4


  • Mixing Bowls
  • Cast Iron Skillet


For the Filling:

  • 2 teaspoon Olive Oil
  • 1/2 cup Chopped Yellow Onion
  • 1 clove Garlic, minced
  • 1 15 ounce can Black Beans, drained
  • 1/2 cup Vegetable Broth
  • 1 Tablespoon Finely Chopped Cilantro
  • 2 ounces Goat Cheese

For the Sauce (see note):

  • 2 teaspoon Olive Oil
  • 1/4 cup Minced Yellow Onion
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1 1/2 cups Vegetable Stock
  • 1 6 ounce can Tomato Paste


  • 6 6 inch Corn tortillas
  • 2 ounces Goat Cheese, crumbled
  • Cilantro, for topping


  • Preheat the oven to 350 degrees F.
  • Put an oven-safe 8-inch skillet over medium heat. When the pan is hot, add the olive oil, onion and garlic. Cook, stirring frequently, until the onions just begin to soften, about 3 minutes. Add the black beans and broth and bring to a simmer. Simmer the beans, gently pressing them against the sides and bottoms of the pan with the back of a spoon to break them up, until most of the broth has cooked off, about 10 minutes. Remove the pan from the heat and stir in the cilantro and goat cheese. Transfer the filling to a bowl and return the pan to the heat (don't worry about wiping down the pan before making the sauce).
  • To make the sauce, with the pan over medium heat, add the olive oil and minced onion. Cook, stirring frequently, until the onions just begin to soften, about 3 minutes. Add chili powder, cumin, and oregano. Stir to coat the onions. Add vegetable stock, and tomato paste and stir until all of the ingredients are incorporated. Bring the mixture to a simmer and allow to simmer for 5 minutes. Taste and add salt, as needed. Turn off the heat. Transfer 1.5 cups of the sauce to a small bowl and set aside, leaving just a thin layer of sauce in the pan.
  • To assemble the enchiladas, place one corn tortilla in the bottom of the pan. Top with a generous spoonful of the sauce and a spoonful of the black bean filling. Repeat with the remaining tortillas, sauce, and black bean filling. End with a tortilla and a generous spoonful of sauce, spreading the sauce to cover the tortilla. Sprinkle the top with goat cheese. Bake until the goat cheese is golden and the sauce on the sides of the pan is bubbling, 15 minutes. Top with cilantro and serve immediately.


This recipe has you make a very simple enchilada sauce right in the pan. It is so easy and delicious that I highly recommend it. If you prefer, you can also buy enchilada sauce and substitute 2 cups of store-bought sauce in this recipe.


Calories: 487kcal | Carbohydrates: 60g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 560mg | Fiber: 13g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $8.00
Calories: 487
Keyword: easy dinner, easy, weeknight-friendly, family friendly, gluten free, vegetarian
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.34 from 3 votes (3 ratings without comment)

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  1. Looks like a lot of my favorite ingredients, layered in a skillet! I’ve never tried stacked enchiladas. I think it’s high time to change that.

    1. I highly recommend it, Kate! It’s all the reward of making enchiladas with even less work. 😉

  2. this sounds amazing! i never thought of making enchiladas like this. this is a must try! thank you 🙂