Skillet Poblano and Pumpkin Enchiladas

5 from 9 votes
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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. Skillet pumpkin enchiladas topped with avocado and cilantro

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:Recipe ingredients in separate bowls on a white board

  • 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.A scoop of enchiladas styled on a white plate

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.Onion, poblano pepper, and red bell pepper sautéing in a skillet

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.Spinach and black beans being stirred into a mix of onion and peppers

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.Enchilada sauce, sour cream, and pumpkin puree being stirred into a skillet

Step 4: Stir in Tortillas

Add the tortilla strips and carefully stir until all the strips are well-coated in sauce.Chopped tortilla strips being stirred in a pan of enchilada 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.Shredded cheese on top of a pan of enchiladas before baking

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.Pumpkin Enchiladas after being baked and topped with garnishes

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)

Skillet Poblano and Pumpkin Enchiladas

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!

5 from 9 votes

Skillet Poblano and Pumpkin Enchiladas

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. 
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

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
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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

Serving: 1.3cups | Calories: 485kcal | Carbohydrates: 53g | Protein: 23g | Fat: 24g | Saturated Fat: 7g | Sodium: 880mg | Fiber: 11g | Sugar: 12g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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Recipe Rating




15 Comments

  1. Alexa says:

    5 stars
    Really great. I didn’t have crema or yogurt so I just omitted it and it was still so good.

  2. Georgia Howard says:

    Could you freeze this?

  3. Sherry says:

    Could you add chicken ?

  4. Stella says:

    I’d love to make this but can’t get Enchilada sauce where I live – any thought on what I could replace it with?
    Thanks so much!

  5. Bailey S says:

    5 stars
    These are SO DELISH! An enthusiastic 5 stars!

    1. Jamie Vespa says:

      Woo! So glad to hear, Bailey!

  6. Candiace says:

    5 stars
    This is DELISH!! Such a clever way to use pumpkin!! Will be making again!

    1. Jamie Vespa says:

      Yay! So glad the recipe was a hit! Thank you for taking the time to leave a review.

  7. Sarah says:

    5 stars
    This was really delicious. I added some yellow squash and subbed yogurt for the sour cream. While it doesn’t taste strongly of pumpkin or poblano, it’s a joy to eat (and simple to put together). Definitely recommend!!

    1. Jamie Vespa says:

      Hi Sarah – So glad the recipe was a hit! Thank you for taking the time to leave a review.

  8. Alyssa says:

    5 stars
    I see some someone beat me to it for leaving a review! This is AMAZING! I cut the recipe in half and it’s perfect. I also agree that the enchilada sauce recommended is fantastic. Easy to put together and so delicious!

    1. Jamie Vespa says:

      Hi Alyssa – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review.

  9. Lauren says:

    This looks amazing! Do you need to add the tortilla strips?

  10. Kacy says:

    5 stars
    This was incredible! I never leave reviews but had to tell people how much I loved this. It made 6 servings for us and I used the green Chile corn tortillas by la tortilla that are kind of thick and I highly recommend. It came together so quickly and easily. Definitely use the brand enchilada sauce as recommended because I think that added a ton of depth of flavor. Thank you!