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One-Pot Stovetop Enchiladas

Skill Level: Beginner

18 min Prep
23 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 351
Protein 17.4g
Total Carbohydrates 36.6g
Dietary Fiber 8.4g
Net Carbohydrates 28.2g
Sugar 7.7g
Total Fat 16.1g
Saturated Fat 8.5g
Trans Fat 0.0g
Cholesterol 39.5mg
Sodium 936.3mg
SmartPoints® 10.0


  • 2 teaspoons olive oil, for the tortilla
  • 6 corn tortillas, cut into one-inch pieces
  • 1 teaspoon olive oil, for the onion
  • 1 cup chopped onion
  • 1 pinch salt
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1 cup red bell pepper, diced small
  • 1 teaspoon minced garlic
  • 3/4 cup fresh whole-kernel corn
  • 1 1/2 cups canned black beans, rinsed and drained
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 1/2 cups shredded Cheddar cheese, for the filling
  • 1 1/2 cups enchilada sauce
  • 1/2 cup shredded Cheddar cheese, for the top of the enchilada
  • 2 Tablespoons chopped fresh cilantro (optional)


  1. Heat a skillet over medium heat with oil for the tortilla. Add the corn tortilla pieces to the pan, and cook for 5 minutes, until slightly crispy. Remove tortillas and set aside.
  2. Add the oil for the onions to the pan along with the onions and a pinch of salt.
  3. Cook the onions for 2 minutes, then add the zucchini, squash, bell pepper, garlic, corn kernels, black beans, black pepper, cumin and paprika. Stir until everything is combined, and cook for 10 minutes, until vegetables are tender.
  4. Add the corn tortillas back in along with grated cheese, and stir.
  5. Add the enchilada sauce, and stir again. Top with the remaining cheese, turn the heat off and cover for 5 minutes, until cheese is melted.
  6. Top with cilantro as a garnish, if using.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing