VEGETARIAN SKILLET ENCHILADAS

Whether served for a meatless Monday or your family's everyday vegetarian meal, these unconventional enchiladas will leave everyone asking for more.

2/19/20241 min read

INGREDIENTS

  • 1 tablespoon canola oil

  • 1 medium onion, chopped

  • 1 medium sweet red pepper, chopped

  • 2 garlic cloves, minced

  • 1 can (15 ounces) black beans, rinsed and drained

  • 1 can (10 ounces) enchilada sauce

  • 1 cup frozen corn

  • 2 teaspoons chili powder

  • 1/2 teaspoon ground cumin

  • 1/8 teaspoon pepper

  • 8 corn tortillas (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

  1. Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat.

  2. 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.

  3. Bring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes.

  4. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes.

  5. Garnish with optional ingredients as desired.