Skillet Vegetarian Enchiladas
Total Time
15 mins
Prep Time
15 mins
Rating
4.71 out of 5 stars
(17)
Ingredients
6
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 poblano pepper, seeds removed and chopped
- 1 red bell pepper, seeds removed and chopped
- 1 small zucchini, chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn
- 15 oz black beans, canned, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 juice of lime
- 20 oz red enchilada sauce
- 8 corn tortillas, cut into thick strips
- 2 cups shredded cheddar cheese or Mexican blend cheese, divided
- 1 green onion, sliced, for garnish
- 1/4 cup chopped cilantro, for garnish
- 1 avocado, pit removed and chopped, for garnish
- Radish slices, for garnish
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Preparation
Step 1
Preheat oven to 450 degrees F.
Step 2
In a 12-inch oven safe skillet, heat the olive oil over medium high heat. Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute.
Step 3
Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice. Pour in half of the enchilada sauce and stir. Add the tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
Step 4
Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes. Top with green onion, cilantro, avocado, and radish slices. Scoop the enchiladas onto a plate and serve warm.
Step 5
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Chef's notes
The enchiladas will keep in the fridge for up to 5 days. You can also freeze the enchiladas. Cool completely and place in a freezer container. Freeze for up to 2 months. Defrost and reheat in the microwave or oven.
For the spices, smoked paprika adds a hint of smokiness and depth of flavor. It can be found in the spice aisle at any grocery store.
