BM# 71: Week 1/ Day 3
Theme: One Pot Dishes
Dish: Vegetarian Skillet Enchiladas
After posting an Indian and an Italian One Pot dishes, today I have a Mexican One pot dish, Vegetarian Skillet Enchiladas. These quick and easy (cheater version) Vegetarian Skillet Enchiladas are a breeze to make. They are perfect for a quick weeknight meal. Traditional enchiladas require filling and rolling corn tortillas, then baking them with cheese in enchilada sauce. I have had trouble with corn tortillas falling apart druing rolling and baking. So this cheater version is perfect for me because tortillas are chopped and added to dish -- clever idea, right?? Another good thing about this recipe is that it can be customized to ones taste preference and available ingredients. You can use any vegetable you have in the fridge -- perfect time to finish those odds and ends. Zucchini, any type of chilis -- poblano, bell peppers, banana peppers will be great in this dish. So use the recipe as a guideline and add whatever you want (or have). I used store bought enchilada sauce to keep cooking to a minimum. But you can make your own. I have made this Martha Stewart recipe before and it is very good. Recipe is adapted from here. Top the baked enchilada skillet with some sour cream and sliced avocado for a delicious and filling meal.
Vegetarian Skillet Enchiladas
- 6 Corn Tortillas, chopped
- 1 Small Onion, finely chopped
- 1 cup Corn, fresh or frozen
- 1 cup Cooked Black beans
- 1 tbsp olive oil
- 1 Small Red Pepper, diced
- 1 Small Jalapeno, diced
- 2 Garlic cloves, finely minced
- 1 tsp Ground Cumin
- ½ tsp Red Chili powder
- To taste Salt Pepper
- 1 Small Can enchilada sauce
- ¼ cup Grated Cheddar cheese (I used Mexican blend)
- 2 tbsp Cilantro, finely chopped
- In a 10" round cast iron pan, heat 2tsp oil and add the chopped corn tortillas. Saute them until lightly toasted, remove them onto a plate and set aside.
- In the same pan, add the remaining 1tsp oil and add onion, garlic, jalapeno, red pepper and cook till onions turn translucent and peppers are tender, about 4~5 minutes.
- Next add the corn and black beans. Cook for 3~4 minutes. Add ground cumin, chili powder, salt and pepper. Cook for 1~2 minutes.
- Next add the corn tortillas, enchilada sauce and 2tbsp grated cheese. Mix well and turn off the heat.
- Turn on the broiler to High.
- Sprinkle the remaining 2tbsp cheese on top and broil for 1~2 minutes until the cheese is melted. Garnish with chopped cilantro and serve,