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Vegetarian Skillet Enchiladas

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5 from 1 review

This delicious vegetarian skillet enchiladas is a fast and easy dinner recipe: and so full of flavor! This one’s a definite crowd pleaser.

Ingredients

Scale
  • 3 cloves garlic
  • 1/2 red onion
  • 2 small zucchini
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/4 cup cilantro, for the garnish
  • 15-ounce can black beans (or 1 1/2 cups cooked)
  • 6 small corn tortillas
  • 3 tablespoons olive oil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups corn, frozen or fresh
  • 2 1/2 cups enchilada sauce, pre-made or homemade
  • 6 ounces (about 1 1/2 cups) shredded sharp cheddar cheese, divided
  • Sour cream (for serving)

Instructions

  1. Mince the garlic. Dice the onion. Dice the zucchini. Dice the peppers.
  2. Drain and rinse the black beans. Cut the small corn tortillas in half, then into 1/2-inch wide strips. Chop the cilantro for garnish.
  3. Set the oven to a broil.
  4. In a large oven-safe skillet, heat the 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.
  5. Add the zucchini, red bell pepper, green bell pepper, black pepper, cumin, oregano, and kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add the corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
  6. 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.

Notes

From The High Protein Vegetarian Cookbook by Katie Parker

Find it online: https://www.acouplecooks.com/enchilada-skillet/