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Vegetarian Enchilada Skillet
Vegetarian Enchilada Skillet! Packed with vegetables, enchilada sauce and beans. 30 minute dinner, vegetarian and gluten-free.
Ingredients
- 2 teaspoons olive oil
- 1 cup finely chopped white onion
- 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 2 cups chopped zucchini
- 1 cup corn kernels
- 1 red bell pepper, chopped
- 1 can chili beans in sauce
- 1 1/4 cup enchilada sauce
- 1 1/4 cup tomato sauce
- 8 corn tortillas, chopped into strips
- 1 lime, juiced
- 1 cup shredded pepperjack cheese
Instructions
- Heat the oil in a large oven-proof skillet over medium heat. Add the onion and jalapeños and cook until translucent and heated through, about 5 minutes.
- Add in the garlic, cumin, cayenne, oregano and cook for another minute.
- Stir in the zucchini, corn kernels and bell pepper and cook for another 4-5 minutes until vegetables are cooked through.
- Stir in the chili beans, enchilada sauce, tomato sauce and tortilla strips then reduce heat to medium low. Simmer for 5-7 minutes until sauce is heated through and tortillas are soft. Stir in the lime juice.
- Preheat the broiler. Sprinkle on the pepperjack cheese and transfer skillet to the oven. Cook until cheese starts to bubble and melts.