- 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
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Preheat oven to 400°. Heat oil 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 tortillas.
- Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
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 tastyvegetarian 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.
1-1/2 cups: 307 calories, 14g fat (5g saturated fat), 25mg cholesterol, 839mg sodium, 33g carbohydrate (5g sugars, 7g fiber), 14g protein.