From the recipe box
Panchiladas (Stove Top Enchiladas)
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Black beans
- Meal format
- Global Food & Fusion
- Base
- Tortilla
Onion, Broccoli, Bell Pepper, Corn, Zucchini, Spinach, Mushrooms, Carrot, Sweet Potato
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 2
Tortillas & Filling
- 4small flour or corn tortillas
- 1 tablespoonoil
- 1small onion, diced
Optional Vegetables:
- 1 cupbroccoli, chopped into small pieces
- 1bell pepper, thinly sliced
- ½ cupcorn
- ½ cupzucchini, diced
- 1 cupspinach
- ½ cupmushrooms, sliced
- ½ cupshredded carrots
- ½ cupsweet potato, cooked and diced
Choose your favorite:
- 1½ cupscooked beans (black beans, pinto beans, kidney beans, or any bean of choice)
Shortcut:
- 1 canbeans (15 oz), drained and rinsed
Sauce
- 1 cupenchilada sauce (store-bought or homemade)
- —Use about ⅓ cup for the filling
- —Reserve the remaining sauce for the tortillas and final simmer
Seasoning
- to tasteSalt
- ½ teaspooncumin powder
- ½ teaspoonchili powder
- ½ teaspoonsmoked paprika
Notes & Tips
- This recipe is meant to be flexible! Use black beans, pinto beans, kidney beans, or any cooked beans you enjoy.
- The key is to save enough enchilada sauce for the final simmer. The sauce is what transforms the tortillas into soft, flavorful enchiladas.
- A nonstick pan is highly recommended because the tortillas can stick while they soften. If using another pan, keep the filling saucy and add extra liquid as needed.
- Serve with avocado, lime, and cilantro for a fresh contrast to the rich enchilada sauce.
Step by step
Method
- 01
Heat a spoon of oil in a nonstick pan over medium heat. A nonstick pan works best for this recipe. If using another type of pan, make sure there is always enough liquid to prevent sticking or burning.
- 02
Add the diced onions, broccoli, and bell peppers. Sauté until the vegetables soften.
- 03
Add the cooked beans and mix well. You can use canned beans or homemade beans that have been soaked and boiled.
- 04
Add about ⅓ of the enchilada sauce and mix everything together. Let the filling cook until it comes together and the flavors combine.
- 05
Once the stuffing is ready, push it slightly to one side of the pan. Place a tortilla directly onto the pan.
- 06
Add some of the vegetable and bean filling into the center of the tortilla and fold it gently into an enchilada shape.
- 07
Repeat with a second tortilla. Cooking two enchiladas at a time makes it easier to handle and helps them cook evenly.
- 08
Pour the remaining enchilada sauce around and over the folded tortillas. Add cheese on top if desired.
- 09
Cover with a lid and simmer on low heat for 3–4 minutes until the tortillas soften and absorb the sauce.
- 10
Carefully remove the enchiladas from the pan using a wide spatula or long spoon. They will be soft, so support them from underneath to prevent breaking.
- 11
Top with avocado, a squeeze of fresh lime juice, and chopped cilantro before serving.
- 12
These Stove-Top Pan Enchiladas are a simple way to enjoy soft, saucy enchiladas without turning on the oven. The beauty of this recipe is that you can customize the filling based on whatever vegetables, beans, and sauces you have available.
