One-Skillet Cheesy Enchilada Bake
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn (I used frozen)
  • 1 15 oz can of black beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • 3 cups enchilada sauce*
  • 10 corn tortillas, cut into quarters
  • 3 cups shredded cheddar, or jack cheese
  1. Preheat over to 375F.
  2. In a large skillet, sauté the onion in a little olive oil for 5 minutes over medium-high heat. Add the peppers and zucchini and continue to cook until soft and golden- another 5-10 minutes.
  3. Add the beans, corn, and taco seasoning and stir to combine, cooking for another 5 minutes. Add salt & pepper to taste.
  4. Transfer the bean mixture to a bowl. (No need to wipe out the skillet.)
  5. Spread a layer of enchilada sauce into the bottom of the pan, and spread out ⅓ of the tortillas. Top with more sauce until tortillas are covered with a thin layer. Add half of the filling and half the cheese.
  6. Repeat one more time, layering sauce, tortillas, more sauce, and more filling. Top with a final layer of tortillas and the remaining cheese.
  7. Cook for 15-20 minutes, or until the cheese is bubbly and golden.
*Enchilada Sauce from All Recipes. I doubled this recipe and it was perfect with a little extra. You could also use store bought.
Recipe by The Baker Chick at