Vegetarian Skillet Enchiladas
These quick and easy (cheater version) Vegetarian Skillet Enchiladas are a breeze to make. Perfect weeknight meal made with veggies, beans and cheese.
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Ingredients
- 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
Instructions
- 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,
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