If you love enchiladas but don’t want to take the time to individually roll each tortilla or you’re in need of a super easy and yummy dinner, One Pot Enchilada is the perfect dish. It’s gluten-free, plant-based, and packed with protein and fiber. Other popular one pot meals are my One Pan Taco Casserole, One Pot Pumpkin Orzo, and One Pot Broccoli Cheddar Orzo.
Why I Love This Recipe
- One Pot Dinner: There is nothing easier than a dinner that’s made in one pot and in under 30 minutes. That’s a weeknight dinner win!
- No Rolling Necessary: Traditional enchiladas are so delicious but time consuming when you have to roll each individually. That’s why I made this One Pot Enchilada with all of the flavors and taste of an enchilada, but no tortillas or rolling needed.
- Family Friendly: What family doesn’t love a Mexican-inspired meal? With delicious flavors and ingredients like rice, beans, and corn… this meal is flavorful and satisfying!
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Notes on Ingredients
- Corn: Feel free to use frozen or canned corn if you don’t have fresh on hand.
- Enchilada Sauce: Try to use an enchilada sauce free of sugar and seed oils. I like the Siete or Somos brands.
- Rice: Use 1 cup of dry rice–I used jasmine but brown rice will work too. It will just take a couple extra minutes to cook.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pot Enchilada?
- Prep and chop all veggies.
- In a large nonstick pot, sauté onion in olive oil for a few minutes. Then, add the rest of the ingredients (except garnishes) to the pot. Stir well.
- Bring to a boil then turn down the heat to low-medium. Cover and stir every 2-3 minutes until the rice is cooked.
- Garnish and enjoy!
- Step 1: First, prep and chop all of the veggies. Add oil and onion to a pot and sauté.
- Step 2: Then, add the rest of the ingredients to the pot (except garnishes).
- Step 3: Mix it all together well and bring it to a boil.
- Step 4: Next, reduce heat to medium-low and stir every 2-3 minutes.
- Step 5: Make sure the rice is cooked and liquid is absorbed.
- Step 6: Lastly, garnish and enjoy!
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Commonly Asked Questions
This is my take on deconstructed enchiladas! All the ingredients I add into them with enchilada sauce cooked in one pot! No rolling or no baking necessary!
Yes! Leave off the garnishes and store it in an airtight container for up to 4 days in the fridge. It would work great as meal prep!
I love a squeeze of lime, a sprinkle of vegan cheddar cheese, cashew sour cream, and cilantro.
“Made this tonight and it was a hit! Added spinach ❤️”
– Linsey
Extra Helpful Tips
- Watch me make the recipe on Instagram!
- Use a 15oz jar of enchilada sauce–whatever brand or spice level you like is fine.
- Continue to stir the dish every 2-3 minutes while the rice cooks, until all liquid is absorbed and rice is fully cooked through.
- Store leftovers in an airtight container in the fridge for up to 4 days.
If you tried this One Pot Enchilada or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pot Enchilada (vegan!)
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ yellow onion diced
- 1 can black beans drained and rinsed
- 1 beefsteak tomato diced
- 1 red bell pepper diced
- 1 ear corn cut off the cob, or 1 cup frozen
- 1 jar enchilada sauce 15 oz, I like Siete brand
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 cup rice dry
- 2 cups vegetable broth
- 1 cup water
- cashew sour cream garnish
- cilantro garnish
Instructions
- Prep and chop all veggies.
- In a large nonstick pot, sauté onion in olive oil for a few minutes. Then, add the rest of the ingredients (except garnishes) to the pot. Stir together well.
- Bring to a boil then turn down the heat to low-medium. Cover and stir every 2-3 minutes until the rice is cooked and the liquid is absorbed!
- Garnish with sour cream and cilantro! Enjoy.
Notes
- Use a 15oz jar of enchilada sauce–whatever brand or spice level you like is fine.
- Continue to stir the dish every 2-3 minutes while the rice cooks, until all liquid is absorbed and rice is fully cooked through.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Jordan Stacy says
A delicious EASY dinner. This is a fan favorite!!!