Name: Vegetarian Skillet Enchiladas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: North America, Mexican
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

Vegetarian skillet enchiladas are a crave-worthy, one-pan Tex-Mex meal that delivers big, cheesy, savory flavor in under 30 minutes.

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

Instructions

1 Saute the vegetables

2 Preheat the oven to 400°F. In a large cast-iron or ovenproof skillet, heat the oil over medium-high heat. Add the onion and pepper, then cook, stirring occasionally, until the vegetables are tender, two to three minutes. Add the garlic, and cook for one minute longer.

3 Add the remaining ingredients

4 Stir in the beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in the tortilla strips, then bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the tortilla strips are softened, three to five minutes. Editor's Tip: Corn tortillas work best in this recipe since they hold their texture better than flour tortillas when cooked in the sauce.

5 Top with cheese and bake

6 Sprinkle the cheese over the top. Transfer the skillet to the oven and bake, uncovered, until the sauce is bubbly and the cheese is melted, three to five minutes. Garnish the skillet enchiladas with the optional toppings.