Taste of Home
Vegetarian Skillet Enchiladas
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Whether served for meatless Monday or your family's everyday vegetarian meal, these unconventional enchiladas will leave everyone asking for more. —Susan Court, Pewaukee, Wisconsin
Ingredients
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1 tablespoon canola oil
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1 medium onion, chopped
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1 medium sweet red pepper, chopped
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2 garlic cloves, minced
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) enchilada sauce
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1 cup frozen corn
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2 teaspoons chili powder
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1/2 teaspoon ground cumin
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1/8 teaspoon pepper
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8 corn tortillas (6 inches), cut into 1/2-inch strips
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1 cup shredded Mexican cheese blend
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Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/2 cups: 307 calories, 14g fat (5g saturated fat), 25mg cholesterol, 839mg sodium, 33g carbohydrate (5g sugars, 7g fiber), 14g protein.
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