Skillet Chopped Gluten-Free Enchiladas

Serves 6

Don’t spend your evening cleaning up after dinner! These yummy gluten-free enchiladas only require one pan, freeing up more time to relax—or work through your nightly to-do list.


  • 2 teaspoons olive oil
  • ¾ cup chopped onion, red or yellow
  • 1 medium-sized zucchini, diced
  • 1 medium-sized yellow squash, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup corn kernels
  • 1 15-ounce can black beans, drained and rinsed
  • 6 corn tortillas, chopped into bite-size pieces
  • 1 10-ounce can enchilada sauce
  • 1½ cups grated cheese
  • Chopped cilantro for garnish, if desired


Heat a large skillet over medium heat and add the olive oil and onions. Cook onions until softened, about 3 minutes. Next, add the zucchini and squash and cook another 5 minutes.

Add all of the spices, corn, black beans, chopped tortillas and enchilada sauce to the pan. Give everything a big stir and cook for 2-3 minutes to make sure everything is heated through.

Mix one cup of cheese into the enchiladas and then sprinkle ½ cup of cheese on top. Turn off the heat and cover the pan until the cheese has melted, about 3 minutes. Garnish with chopped cilantro, if desired.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at