Recipe of the Week: Enchilada Skillet (via A Couple Cooks)

With Cinco de Mayo right around the corner, A Couple Cooks have created a delicious dish perfect for a festive occasion: Enchilada Skillet.

Enchilada Skillet

 

by: a Couple Cooks

Serves: 6

What You Need

• 3 tablespoons olive oil
• 3 cloves garlic
• ½ red onion
• ¼ teaspoon kosher salt
• 2 small zucchini
• ½ red bell pepper
• ½ green bell pepper
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1½ cups corn, frozen or fresh
• 15-ounce can black beans (or 1½ cups cooked)
• 6 small corn tortillas
• 2½ cups enchilada sauce, pre-made or homemade (we used a Frontera pre-made sauce)
• 6 ounces (about 1½ cups) shredded sharp cheddar cheese, divided
• Cilantro (for serving)
• Sour cream (for serving)

What To Do

1. Prepare the ingredients: Mince 3 cloves garlic. Chop ½ red onion, 2 small zucchini, ½ red pepper, and ½ green pepper. Drain and rinse 1 can black beans. Cut small small corn tortillas in half, then into ½-inch wide strips. Shred 6 ounce sharp cheddar cheese. Chop ¼ cup cilantro for garnish.
2. Set the oven to a broil.
3. In a large oven-safe skillet, heat 3 tablespoons olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
4. Add the zucchini, red bell pepper, green bell pepper, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, and ¼ teaspoon kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add 1½ cups corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
5. Place the skillet in the oven and broil for 3 to 5 minutes, until the skillet is bubbly and the cheese is melted.
6. Serve with fresh cilantro and a dollop of sour cream.

Notes

From The High Protein Vegetarian Cookbook by Katie Parker