This Hidden Veggie Enchilada Skillet is packed with bold, cheesy, and saucy goodness—without anyone realizing they’re eating a ton of hidden veggies! It’s a one-pan wonder that delivers all the flavors of classic enchiladas without the hassle of rolling tortillas. Perfect for busy weeknights, this dish is comforting, nutritious, and sure to be a family favorite.
Why You’ll Love Hidden Veggie Enchilada Skillet
One-Pan Wonder: Everything cooks in a single skillet, making cleanup a breeze.
Hidden Veggies: A sneaky way to add extra nutrition—great for picky eaters!
Bold & Cheesy: Packed with enchilada flavor, melty cheese, and a satisfying texture.
Quick & Easy: No rolling tortillas—just toss, stir, and bake!
Customizable: Swap veggies, adjust spice levels, or add your favorite protein.
Ingredients in Hidden Veggie Enchilada Skillet
Here’s what makes this dish extra delicious and secretly nutritious:
Ground Turkey or Chicken: A lean protein base that soaks up all the enchilada flavors.
Hidden Veggies: Finely chopped zucchini, bell peppers, carrots, and spinach blend seamlessly into the sauce.
Black Beans & Corn: Adds texture, fiber, and a little sweetness.
Enchilada Sauce: Brings all the bold, smoky flavors together.
Tortillas: Cut into strips and mixed into the skillet for a deconstructed enchilada feel.
Cheese: A melty, gooey topping that makes every bite irresistible.
Spices: Cumin, chili powder, garlic powder, and paprika add depth and warmth.
Fresh Cilantro & Lime: Brightens up the dish with a fresh, zesty finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Protein: In a large skillet, cook the ground turkey or chicken over medium heat until browned.
Add the Hidden Veggies: Stir in finely chopped zucchini, bell peppers, carrots, and spinach. Cook until softened and well blended.
Season the Mixture: Sprinkle in cumin, chili powder, garlic powder, and paprika. Stir well to evenly coat everything in flavor.
Mix in Beans, Corn & Sauce: Add black beans, corn, and enchilada sauce. Stir everything together until fully combined.
Incorporate Tortilla Strips: Cut tortillas into strips and fold them into the mixture, ensuring they soak up the sauce.
Top with Cheese & Bake: Sprinkle cheese over the top, cover, and bake until bubbly and golden.
Garnish & Serve: Remove from oven, sprinkle with fresh cilantro, and squeeze lime juice over the skillet before serving.
How to Serve Hidden Veggie Enchilada Skillet
With Avocado: Sliced or mashed avocado adds creaminess to balance the spice.
Over Rice: Serve over fluffy rice for an extra hearty meal.
With a Side Salad: A crisp green salad with a lime vinaigrette pairs beautifully.
Topped with Sour Cream or Greek Yogurt: A cool, creamy topping that complements the spice.
Wrapped in a Tortilla: Turn it into a burrito for a fun variation.
Additional Tips
Blend the Veggies: If you want them completely hidden, puree them into the enchilada sauce before adding.
Make It Spicier: Add diced jalapeños or extra chili powder for more heat.
Storage Tips: Leftovers keep well in the fridge for up to 4 days—perfect for meal prep!
Freezer-Friendly: Store in an airtight container and freeze for up to 3 months.
FAQ Section
Q1: Can I make this vegetarian?
A1: Absolutely! Skip the meat and add extra beans, lentils, or mushrooms.
Q2: How do I hide the veggies even more?
A2: Blend them into the enchilada sauce or grate them finely so they disappear into the dish.
Q3: Can I use store-bought enchilada sauce?
A3: Yes! But homemade enchilada sauce can elevate the flavors even more.
Q4: What’s the best cheese for this skillet?
A4: Cheddar, Monterey Jack, or a Mexican blend work great.
Q5: Can I use whole wheat or gluten-free tortillas?
A5: Yes, both work well in this recipe!
Q6: How do I store leftovers?
A6: Keep in an airtight container in the fridge for up to 4 days.
Q7: Can I make this ahead of time?
A7: Yes! Assemble it ahead and bake when ready to serve.
Q8: Can I use a different protein?
A8: Ground beef, shredded chicken, or even tofu all work.
Q9: How do I make it milder for kids?
A9: Use mild enchilada sauce and reduce the chili powder.
Q10: Can I double the recipe?
A10: Yes! Just use a larger skillet or bake in a casserole dish.
Final Thoughts
This Hidden Veggie Enchilada Skillet is an easy, flavor-packed meal that sneaks in extra nutrition without sacrificing taste. Whether you’re feeding a family or meal prepping for the week, this dish is satisfying, customizable, and oh-so-delicious. Give it a try, and let this one-pan wonder become a staple in your kitchen!
Print
Hidden Veggie Enchilada Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pan
- Cuisine: Mexican
Description
This Hidden Veggie Enchilada Skillet is a delicious and nutritious one-pan meal packed with hidden vegetables and bold Mexican flavors. Perfect for busy nights, this easy dinner recipe sneaks in extra veggies without compromising taste. Loaded with protein and fiber, it’s a healthy homemade recipe that’s ideal for lunch or dinner. Try this quick dinner idea for a satisfying, high-protein meal the whole family will love!
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, grated
- 1 small carrot, grated
- 1/2 cup bell pepper, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) enchilada sauce
- 1 cup diced tomatoes
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and black pepper to taste
- 6 small corn tortillas, cut into strips
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 avocado, sliced (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
- Stir in zucchini, carrot, and bell pepper, cooking for 3-4 minutes until slightly softened.
- Add black beans, corn, enchilada sauce, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Fold in the tortilla strips, then sprinkle cheese over the top.
- Cover and cook for 5 minutes, or until the cheese is melted and bubbling.
- Remove from heat, garnish with cilantro and avocado, and serve warm.
Notes
- Add cooked shredded chicken for extra protein.
- Use whole wheat or gluten-free tortillas for a healthier alternative.
- Blend some of the veggies into the sauce for picky eaters.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 20mg