Vegetarian Skillet Enchiladas

 

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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

Directions

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.
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.

Vegetarian Skillet Enchilada Tips

How long do vegetarian skillet enchiladas last?

These vegetarian skillet enchiladas last for about 2-3 days in the fridge. If you'd like to enjoy this vegetarian dinner for longer, you can freeze it in an air-tight container for up to 2-3 months. Follow these freezer tips to ensure this tasty vegetarian recipe tastes as good as day one.

Which type of tortilla should I buy?

These enchiladas are best with corn tortillas which tend not to get as soggy as flour.

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.