Vegetarian Skillet Enchiladas
Vegetarian skillet enchiladas are a crave-worthy, one-pan Tex-Mex meal that delivers big, cheesy, savory flavor in under 30 minutes.
Ingredients
- 1 tablespoon canola oil
- 1 medium onion chopped
- 1 medium sweet red pepper chopped
- 2 garlic cloves minced
- 15 ounces black beans rinsed and drained
- 10 ounces enchilada sauce
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon pepper
- 6 inches cut into 1/2-inch strips
- 1 cup shredded Mexican cheese blend
- Optional: Chopped fresh cilantro sliced avocado, sliced radishes, sour cream and lime wedges
Instructions
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortilla strips.
- Bring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. Garnish with optional ingredients as desired.