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    Home > Recipes > Vegetarian

    Black Bean and Goat Cheese Enchilada Skillet

    Published: Apr 30, 2013 · Modified: May 24, 2022 · by Jess Smith · Jump to Recipe · 17 Comments · This post may contain affiliate links.

    vegetarian enchilada skillet
    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.

    More Tex Mex Recipes

    • Tex Mex Stuffed Zucchini
    • Slow Cooker Tex Mex Stuffed Peppers
    • Tex Mex Burgers with Guacamole
    • Black Bean and Zucchini Enchiladas
    • Slow Roasted Tomato Salsa
    • Chili-Lime Glazed Beef Skewers with Charred Corn Salsa
    • Instant Pot Chicken Burrito Bowls
    • Sheet Pan Tacos
    • Roasted Cauliflower Tacos
    • Sheet Pan Steak Fajitas
    • Instant Pot Crispy Pork Carnitas
    • Chicken Enchilada Pasta

    Favorite Tools

    • 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).
    enchiladas in a cast iron pan
    Print Recipe
    4.50 from 2 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 Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Main Dish
    Cuisine: Tex Mex
    Keyword: easy dinner, easy, weeknight-friendly, family friendly, gluten free, vegetarian
    Servings: 4
    Calories: 487kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8.00

    Equipment

    • Mixing Bowls
    • Cast Iron Skillet

    Ingredients

    For the Filling:

    • 2 teaspoon Olive Oil
    • ½ cup Chopped Yellow Onion
    • 1 clove Garlic, minced
    • 1 15 ounce can Black Beans, drained
    • ½ cup Vegetable Broth
    • 1 Tablespoon Finely Chopped Cilantro
    • 2 ounces Goat Cheese

    For the Sauce (see note):

    • 2 teaspoon Olive Oil
    • ¼ cup Minced Yellow Onion
    • 1 Tablespoon Chili Powder
    • 1 teaspoon Ground Cumin
    • ½ teaspoon Dried Oregano
    • 1 ½ cups Vegetable Stock
    • 1 6 ounce can Tomato Paste

    Enchiladas:

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

    Instructions

    • 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.

    Notes

    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.

    Nutrition

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

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Cassie | Bake Your Day

      April 30, 2013 at 10:34 pm

      Isn't it funny when you have that realization?! I am always struggling with new ideas for dinner because we don't repeat things very often. I love this skillet - great idea & so unique!

      Reply
    2. Tracy | Peanut Butter and Onion

      May 01, 2013 at 12:02 am

      loving my cast iron skillet... this recipe will go perfect in it

      Reply
    3. Claire @ Claire K Creations

      May 01, 2013 at 3:36 am

      I'm glad I'm not the only one Jess. I so often defrost something from my supply because I can't think of what to make. Maybe writing about food all the time drains our dinner food creativity?
      We love enchiladas around here but I really love the idea of making them like this!

      Reply
    4. sally @ sallys baking addiction

      May 01, 2013 at 4:21 am

      goat cheese, black beans, and enchiladas. Yep, pretty much three of my favorites right here. If it has goat cheese, it's pretty much a guarantee I'll love it. And I love your photos. I don't think I tell you that enough. 🙂

      Reply
    5. leaf (the indolent cook)

      May 01, 2013 at 8:32 pm

      The combination of flavours here sound like a winner - and I, especially, find it very, very hard to say no to anything with goat cheese...

      Reply
    6. dana

      May 01, 2013 at 9:02 pm

      oy oy! want want! gorgeous recipe and photos, girl!

      Reply
    7. Brenda @ a farmgirl's dabbles

      May 02, 2013 at 9:15 pm

      I need to try this out on my family, we're big on tortilla/enchilada meals. I love the use of the skillet!

      Reply
    8. Ashley

      May 03, 2013 at 12:21 am

      I have the same problem sometimes! You would think it would be easy, but sometimes I feel so uninspired for dinner! This looks delicious - I love that it's in a skillet - even easier than regular enchiladas! And the goat cheese ... yummm

      Reply
    9. Debra

      May 04, 2013 at 10:03 pm

      I feel like I am in a dinner rut here too. This might get me out of it. I love this. And, I need to make some more enchilada sauce. Just bought a ten lb. bag of onions so I guess that is what I am doing this afternoon and this is for dinner tomorrow or this week! Thank you for a great recipe.

      Reply
    10. The Mistress of Spices

      May 07, 2013 at 9:36 pm

      Hey neighbor, I just made these tonight and they were delicious! Thanks for the great recipe. Lovely photos too 🙂

      Reply
      • Jess

        May 08, 2013 at 7:11 am

        Hey there!! So glad you liked it! We've overdone it on Mexican food this week - two trips to La Monita in a week!

        Reply
    11. Lindsey

      May 08, 2013 at 8:41 pm

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

      Reply
    12. Cookie and Kate

      May 11, 2013 at 1:22 am

      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.

      Reply
      • Jess

        May 11, 2013 at 6:23 pm

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

        Reply

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