Skillet Vegetarian Enchiladas

One pan recipe with all the ingredients combined.

Start to finish: 30 minutes.

Ingredients

• 1 T olive oil
• 1/2 onion, chopped
• 1/2 poblano pepper, seeds removed and chopped
• 1 red bell pepper, seeds removed and chopped
• 2 zucchinis, chopped
• 2 cloves garlic, minced
• 1 cup fresh, frozen, or canned (rinsed and drained) corn
• 15 oz black beans canned, rinsed and drained
• 1 T chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/4 teaspoon black pepper
• Juice of 1/2 lime
• 20 oz salsa
• 8 corn tortillas (small), cut into thick strips
• 2 cups shredded cheddar cheese or Mexican blend cheese divided
• Garnishes: 1 green onion sliced, 1/4 cup chopped cilantro, 1 avocado, chopped

Directions

1. Preheat oven to 450 degrees F.
2. In a 12-inch oven-safe skillet, heat the olive oil over medium-high heat.
3. Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender.
4. Stir in the garlic and cook for an additional minute.
5. Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice.
6. Pour in half the salsa and stir.
7. Add the tortilla strips and stir.
8. Pour in the remaining salsa and stir until all of the tortilla strips are covered.
9. Cook for 2 to 3 minutes or until sauce thickens a little.
10. Add in 1 cup of the shredded cheese and stir until the cheese is melted in.
11. Top with the remaining 1 cup of shredded cheese.
12. 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.
13. Top with your choice of garnishes, scoop onto a plate, and serve warm.

Note: original recipe called for enchilada sauce, you can try that as an option. If you don’t have a skillet that can go in the oven, you can transfer the mixture to a glass or other baking dish before putting in the oven.