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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Mexican Veggie Skillet

Recipe: Mexican Veggie Skillet

I'm a fiend for one-pot dishes, especially ones that combine beans, lots of veggies and Mexican spices. This recipe ticks all those boxes and then some. It's kind of like a veggie-loaded Frito Chili Pie but with less beans and much more color.

The recipe below is really just a jumping-off point; customize it however you see fit. You might do black beans instead of kidney beans, or you might add in additional vegetables like squash, zucchini or tomatoes. Honestly, it would be super tasty with a can of chili added! You could also use buy tortilla chips rather than making your own baked strips, but I think this way is healthier (and more fun).


  • 8 corn tortillas, sliced into small strips
  • Red onion, diced
  • Red & green bell peppers, diced
  • Sweet potato, peeled and diced
  • 3-4 cloves garlic, minced
  • 1 can fiesta corn
  • 1 can dark red kidney beans
  • A few handfuls of spinach
  • 1/2 T. cumin
  • 1/2 T. smoked paprika
  • 1/2 T. chili powder
  • 1 bag reduced fat Mexican cheese
  • 1 1/2 c. enchilada sauce
  • Salt & pepper
  • Cooking spray
  • Over-easy egg, cilantro, avocado, sour cream, etc. for topping


1) Preheat the oven to 425. After you've sliced your tortillas, add them to a cookie sheet and spray them with cooking spray. Season with salt & pepper, toss and flip, then season with more salt & pepper. Bake for about 10 minutes, tossing every couple of minutes, until they're golden brown.

2) Peel and chop the sweet potato. Add to a plastic bag with a bit of olive oil and season with salt, pepper & a bit of cumin. Toss in the bag to coat, then pour on a cookie sheet and bake at 425 degrees for 20-25 minutes or until the potatoes are just starting to get crispy.

3) Once the tortillas and potatoes are done, start on the veggies. In a large pan over medium high heat, add some olive oil and your onions, garlic and bell peppers. Sauté for a couple of minutes, then add the corn, beans, cumin, paprika, chili powder and sweet potatoes. Season with salt & pepper. Stir and cook until your vegetables are tender (about 10 minutes), adding handfuls of spinach in the last couple of minutes.

4) Remove from heat. Add the tortillas*, enchilada sauce and 1 c. of cheese, stirring to combine. Top with remaining cheese. Divide into portions and top with any other desired ingredients like an over-easy egg, avocado, cilantro, sour cream, etc.

*Note: this recipe makes more than enough for two people, so if you're wanting leftovers, I would suggest stirring the tortillas in with individual portions (otherwise you're left with soggy tortillas, which nobody likes).

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