Vegetarian Enchilada Skillet
This one pan, Mexican inspired dinner is made with black beans, zucchini, corn, red bell pepper, green chiles, corn tortillas, enchilada sauce, and plenty of cheese.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1 red bell pepper seeds removed and diced
- 1 small zucchini diced
- 15 ounce can black beans drained and rinsed
- 1/2 cup frozen corn defrosted
- 4 ounce can diced green chiles
- 2 tablespoons chopped cilantro
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 5 corn tortillas cut into triangles
- 15 ounces red enchilada sauce
- 1 cup shredded Colby Jack cheddar, or Monterey Jack cheese
- Avocado and jalapeño slices for toppings
Instructions
- Preheat oven to 425° F. Cut the corn tortillas into triangles.
- In a large oven safe skillet, heat the olive oil over medium-high heat. Add in the onion, red bell pepper, and zucchini. Sauté for 4-5 minutes until softened.
- Add in the black beans, corn, green chiles, cilantro, dried spices, salt and pepper. Stir together until combined. Add in the enchilada sauce, corn tortillas, and half of the cheese. Stir until the tortillas are coated in the sauce.
- Top with the remaining cheese and then bake for 10-15 minutes or until bubbly and the cheese is melted. Remove from the oven and top with sliced avocado and jalapeños if desired.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 62g | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 1508mg | Fiber: 16g | Sugar: 13g