Super-Easy Enchilada Skillet
 
Prep time
Cook time
Total time
 
A hearty and rich mexican meal that comes together in 20 minutes!
Author:
Recipe type: Enchilada
Cuisine: Mexican
Serves: 6
Ingredients
  • 2½ cups enchilada sauce
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ red onion, chopped
  • 2 small zucchini, sliced
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 15-ounce can organic corn (optional)
  • 1 15-ounce can black beans
  • 8 small corn tortillas, cut into ½-inch strips
  • 1-1½ cups shredded sharp cheddar (or Mexican blend cheese)
Instructions
  1. Heat the olive oil in a large oven-safe skillet.
  2. Add the garlic and cook for about 30 seconds over medium heat (it’ll become pleasantly smelly), then toss in the onions. Cook the onions until translucent and soft, about 3 minutes.
  3. Add the zucchini, red bell peppers, green bell peppers, salt, pepper, cumin and oregano. Cook for about 5 minutes, until all of the veggies are slightly soft, but still have a little bite. Toss in the black beans, corn, tortillas, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
  4. Broil the skillet in the oven for 5 minutes, until the skillet it bubbly and the cheese is melted.
  5. Serve with fresh cilantro and a dollop of sour cream.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/04/25/super-easy-enchilada-skillet/