Vegetarian Skillet Enchiladas
Whether it's meatless Monday or your family eats vegetarian every day, everyone will be satisfied with these unconventional vegetarian skillet enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. —Taste of Home Test Kitchen
Total TimePrep/Total Time: 25 min.
- 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
- Preheat oven to 400°. Heat oil 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 tortillas.
- Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.