Mexican-style flavors always go over well in our house. There’s something zesty and timeless that makes it supremely satisfying. So when I gave Alex a few choices to try from a new cookbook we received, I wasn’t at all surprised that enchilada skillet was his top choice.
This recipe is from The High Protein Vegetarian Cookbook from Katie Parker, of the blog Veggie and the Beast. It’s full of delicious vegetarian meals that are billed as “hearty dishes that even carnivores will love”, since Katie herself is a vegetarian and her boyfriend a carnivore. If the rest of the recipes in the book are anything like this enchilada skillet, I would certainly agree with the tag line. This dish was intensely flavorful and we didn’t want to stop eating it. It’s a good one to put meat-lovers to the test; let us know if you give it a whirl.
I made this skillet on my own without Alex, and it took me a bit of time to chop all the veggies. If you’re looking at serving this meal as a weeknight meal, we recommend chopping the veggies, cutting the tortillas and shredding the cheese in advance; after that prep, it should take only about 15 to 20 minutes to throw together.
We’re looking forward to trying a few more items from the book. Congratulations to Katie on a lovely book full of tempting and satisfying vegetarian recipes!
- 3 tablespoons olive oil
- 3 cloves garlic
- ½ red onion
- ¼ teaspoon kosher salt
- 2 small zucchini
- ½ red bell pepper
- ½ green bell pepper
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1½ cups corn, frozen or fresh
- 15-ounce can black beans (or 1½ cups cooked)
- 6 small corn tortillas
- 2½ cups enchilada sauce, pre-made or homemade (we used a Frontera pre-made sauce)
- 6 ounces (about 1½ cups) shredded sharp cheddar cheese, divided
- Cilantro (for serving)
- Sour cream (for serving)
- Prepare the ingredients: Mince 3 cloves garlic. Chop ½ red onion, 2 small zucchini, ½ red pepper, and ½ green pepper. Drain and rinse 1 can black beans. Cut small small corn tortillas in half, then into ½-inch wide strips. Shred 6 ounce sharp cheddar cheese. Chop ¼ cup cilantro for garnish.
- Set the oven to a broil.
- In a large oven-safe skillet, heat 3 tablespoons olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
- Add the zucchini, red bell pepper, green bell pepper, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, and ¼ teaspoon kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add 1½ cups corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
- Place the skillet in the oven and broil for 3 to 5 minutes, until the skillet is bubbly and the cheese is melted.
- Serve with fresh cilantro and a dollop of sour cream.