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Skillet Poblano and Pumpkin Enchiladas come together in one pan for the ultimate weeknight dinner. Vegetarian, gluten free, and protein-packed, they will become a family favorite. 
This easy enchilada skillet is cheesy, bright, and full of authentic flavor. Plus, there is no filling and rolling involved, and they come together in one single skillet.
Similar to chilaquiles, the tortillas are chopped and mixed into the filling, as opposed to being filled and rolled up. Not only does this make the recipe pretty forgiving, but also super versatile.
If there’s any ingredient you dislike or don’t have on hand, there are plenty of substitutions. And you’re not a fan of savory pumpkin recipes, you can’t really taste it here. It more so just creates a creamier, thicker sauce.
How to Make Skillet Pumpkin Enchiladas:
It’s best to use an oven-safe 10 or 12-inch skillet for this recipe. For example, this cast iron skillet. This way, you can transfer the enchiladas directly from the stovetop to the oven for supreme cheese melting.
The Ingredients:
- Black Beans: For a one-two punch of protein and fiber, one can of black beans helps bulk up the filling.
- Peppers: You need one poblano pepper and one bell pepper for this recipe. Poblano’s are more earthy than spicy (especially if you remove the seeds), so don’t worry about them adding too much heat. For the bell pepper, I suggest either red, orange, or yellow.
- Onion: I prefer using yellow or sweet onion, however you can also use red onion or shallots.
- Spices: A mix of chili powder, smoked paprika, and ground cumin add quintessential spice to these vegetarian enchiladas.
- Spinach: You need 4 heaping cups of fresh baby spinach, which wilts down to a lot less than you’d imagine! This has to be one of my favorite recipes for slipping in lots of greens, and it’s a great way to entice kiddos!
- Enchilada Sauce: For the sauce, you can make homemade enchilada sauce from scratch, or buy it in a jar/can. My go-to brands are Hatch and Siete, which you can find at most well-stocked grocery stores.
- Pumpkin Puree: Make sure it’s pure pumpkin puree and not pumpkin pie filling!
- Sour Cream: For an extra creamy sauce, use either sour cream or full-fat plain Greek yogurt.
- Cheese: I love a mix of Colby Jack and Gruyere cheese here. Gruyere has nutty, earthy flavors that pair especially well with pumpkin.
- Tortillas: No persnickety rolling needed! Simply cut into them wide strips, and stir them in! I suggest corn versus flour tortillas for the best texture and flavor.
Lastly, let’s talk toppings: a mix of cool and crunchy garnishes ensure you reach pure enchilada nirvana. For example, fresh cilantro leaves, shaved radish, pepitas, and sliced avocado can help achieve textural (and flavor) interplay.
Just be sure to let them rest just until they stop bubbling in the pan (about 5 minutes) before garnishing.
The Directions:
Step 1: Sauté Aromatics
Heat 2 Tbsp. of oil in a 12-inch oven-safe skillet over medium heat. Once hot, add onion, poblano pepper, and bell pepper. Cook until softened, about 8 minutes. Stir in chili powder, cumin, garlic powder, and smoked paprika; cook 1 more minute.
Step 2: Add Spinach and Black Beans
Add half of the spinach to skillet, and cook, stirring constantly, until greens wilt down. Add remaining half, along with black beans, and continue cooking until all spinach leaves have wilted.
Step 3: Add Enchilada Sauce, Pumpkin, and Sour Cream
Carefully pour in enchilada sauce, pumpkin, puree, sour cream, and 1/2 cup of the shredded cheese. Stir constantly until the cheese has melted into the mixture. Season with salt.
Step 4: Stir in Tortillas
Add the tortilla strips and carefully stir until all the strips are well-coated in sauce.
Step 5: Top with Cheese and Bake
Sprinkle remaining 1 cup shredded cheese overtop, and transfer enchiladas to the oven. Bake for 10 minutes, or until the cheese has fully melted and the mixture is bubbly.
Remove from oven and garnish with toppings of choice.
FAQ’s and Expert Tips:
Are Poblano Peppers Hot?
Poblanos tend to vary in heat from spicy to pretty mild, but there’s no way of telling before you bite into them.
Beyond their variable heat level, poblanos tend to be slightly bitter in flavor, however become sweet when cooked.
Can I Substitute Salsa for Enchilada Sauce?
You can certainly choose to use your favorite jarred salsa in place of red enchilada sauce. Both options deliver the tangy, bright flavor profile we’re going for here.
How to Make-Ahead, Store, and Reheat:
- To Make Ahead: You can prepare the entire recipe up to 1 day ahead and refrigerate until ready to bake. Remove the pan from the fridge about 30 minutes prior to baking, and increase the bake time to 20 minutes to ensure it’s warmed through.
- To Store: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat: Transfer leftovers to a small baking dish and gently rewarm in the oven at 350ºF until hot and cheese is bubbly. Alternatively, reheat individual portions in the microwave, stopping to stir every 30 seconds, until warm.
More Healthy Enchilada Recipes
Spinach and Artichoke Skillet Enchiladas
Zucchini and Quinoa Enchiladas
Quinoa Enchilada Bake (One Pan)
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Skillet Poblano and Pumpkin Enchiladas
Equipment
- 10 or 12-Inch Oven-Safe Skillet
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 1 poblano pepper, seeds removed, finely chopped
- 1 bell pepper, finely chopped (I suggest red or orange)
- 1 1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 4 heaping cups fresh baby spinach
- 1 (15-oz.) can black beans, rinsed and drained
- 1 1/2 cups red enchilada sauce (I recommend Siete brand)
- 1/2 cup pumpkin puree
- 1/3 cup sour cream, plus more for garnish (sub plain full-fat Greek yogurt)
- 1/2 tsp. salt
- 6 corn tortillas, cut into 2-inch thick strips
- 1 cup freshly grated Colby Jack cheese, divided (sub Monterey Jack)
- 1/2 cup freshly grated Gruyere cheese
- 3 Tbsp. pepitas (pumpkin seeds), preferably roasted and salted
- Fresh sliced avocado and chopped cilantro for garnish
Instructions
- Preheat oven to 425°F.
- Heat oil in a 10- or 12-inch oven-safe skillet over medium heat. Once hot, add onion, poblano pepper, and bell pepper. Cook until softened, about 8 minutes. Stir in chili powder, cumin, garlic powder, and smoked paprika; cook 1 more minute
- Add half of the spinach to skillet, and cook, stirring constantly, until greens are wilted. Add remaining half, along with black beans, and continue cooking until all spinach leaves wilt.
- Carefully pour in enchilada sauce, pumpkin, puree, sour cream, and 1/2 cup of the shredded Colby Jack cheese. Stir constantly until the cheese has melted into the mixture. Season with salt.Add the tortilla strips and carefully stir until all the strips are well-coated in sauce.
- Sprinkle remaining 1/2 cup Colby Jack and Gruyere cheese overtop, and transfer enchiladas to the oven. Bake for 10 minutes, or until the cheese has fully melted and the mixture is bubbly.Remove from oven and garnish with pepitas, along with toppings of choice. I love to serve these with an extra dollop of sour cream or Greek yogurt, plus a few slices of avocado.
Notes
- To Make Ahead: You can prepare the entire recipe up to 1 day ahead and refrigerate until ready to bake. Remove the pan from the fridge about 30 minutes prior to baking, and increase the bake time to 20 minutes to ensure it’s warmed through.
- To Store: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat: Transfer leftovers to a small baking dish and gently rewarm in the oven at 350ºF until hot and cheese is bubbly. Alternatively, reheat individual portions in the microwave, stopping to stir every 30 seconds, until warm.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Really each and delicious.
I only had flour tortillas on hand so I used those. Big mistake. They got mushy. Definitely making sure I have corn tortillas next time I make this.