This delicious vegetarian skillet enchiladas is a fast and easy dinner recipe: and so full of flavor! This one’s a definite crowd pleaser.
- 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 (we used a Frontera pre-made sauce)
- 6 ounces (about 1 1/2 cups) shredded sharp cheddar cheese, divided
- Sour cream (for serving)
- Mince the garlic. Dice the onion. Dice the zucchini. Dice the peppers.
- 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.
- Set the oven to a broil.
- 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.
- 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.
- 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.
From The High Protein Vegetarian Cookbook by Katie Parker
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican, Enchiladas, Vegetarian Enchiladas, Gluten Free, Vegan, Vegetarian, Healthy Recipes