EASY VEGETABLE ENCHILADA SKILLET

EASY VEGETABLE ENCHILADA SKILLET

Easy Vegetable Enchilada Skillet. Summer squash, zucchini, poblano peppers, onions, corn, and black beans come together in this seriously delicious Mexican spin-off. Not to mention, it only takes ~30 mins to put together! It's a must-make. | hostthetoast.com

Easy Vegetable Enchilada Skillet. Summer squash, zucchini, poblano peppers, onions, corn, and black beans come together in this seriously delicious Mexican spin-off. Not to mention, it only takes ~30 mins to put together! It's a must-make. | hostthetoast.com

Easy Vegetable Enchilada Skillet. Summer squash, zucchini, poblano peppers, onions, corn, and black beans come together in this seriously delicious Mexican spin-off. Not to mention, it only takes ~30 mins to put together! It's a must-make. | hostthetoast.com

EASY VEGETABLE ENCHILADA SKILLET

Prep Time : 15 mins / Cook Time :  15 mins

INGREDIENTS

  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic
  • 2 green summer squash (zucchini), chopped
  • 1 yellow summer squash, chopped
  • 2 poblano peppers, seeded and chopped
  • 15 oz black beans, drained and rinsed
  • 10 oz corn kernels (from can or frozen and thawed)
  • Kosher salt and black pepper, to taste
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon chili powder
  • 2 1/2 cups enchilada sauce (easy homemade or store-bought), divided
  • 8 small corn tortillas, cut into small strips, divided
  • 1 1/2 cups (6 oz) shredded cheese, divided
  • 1/2 cup sour cream or plain greek yogurt
  • 2 tablespoons lime juice
  • Cilantro, to garnish

INSTRUCTIONS

  1. Heat the canola oil in a large, oven-safe skillet over medium heat. Add in the onion and cook until slightly softened, about 3 minutes. Add in the garlic and cook, stirring, for an additional minute.
  2. Add in the squashes, peppers, black beans, and corn, and season with salt, pepper, 1 teaspoon of the cumin, and chili powder. Saute, stirring occasionally, until the squash is tender and cooked through but not mushy, about 5-6 minutes. Preheat the broiler.
  3. Stir in the enchilada sauce, the tortilla strips, and half of the cheese.
  4. Top with the remaining cheese and place under the broiler until cheese is melted, bubbly, and beginning to brown, about 4-5 minutes.
  5. Combine the sour cream (or greek yogurt), lime juice, and remaining teaspoon of cumin. Mix well and spoon over the top of the enchilada skillet. Garnish with fresh cilantro.
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