Vegetarian Skillet Enchiladas Recipe photo by Taste of Home

Vegetarian Skillet Enchiladas

Servings: 4 / Total Time: 25 mins

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

  1. 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.


  2. 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. If desired, garnish with optional ingredients.

Vegetarian Skillet Enchiladas Recipe photo by Taste of Home