Whether served for meatless Monday or your family's everyday vegetarian meal, these unconventional enchiladas will leave everyone asking for more. —Susan Court, Pewaukee, Wisconsin
Vegetarian Skillet Enchiladas
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 them 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.Vegetarian Skillet Enchiladas
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
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
- 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.
- 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.
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.
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