Skillet Black Bean + Zucchini Enchiladas
- Vegetarian
Why we love it:
Ingredients
- 1 Red Bell Pepper
- 1 Zucchini
- 1 teaspoon Canola Oil
- 1 teaspoon Kosher Salt
- 12 ounces Red Enchilada Sauce (I like Hatch in a can)
- 1 can Black Beans
- 9 Corn Tortillas (“regular” size, 6 inch)
- 2 cups Monterey Jack Cheese (shredded)
- 1 Whole Tomato (diced for garnish)
- 1 cup Cilantro (chopped)
- 1 Avocado
- 3 Tablespoons Sour Cream (for garnish - optional)
Cooking Instructions
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1. PREHEAT THE OVEN TO 400 DEGREES
*if you don’t have a sauté pan that can go in the oven, use a small casserole dish - an 8” square or a 5 x 9” size*
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2. VEGGIES
Slice pepper into thin strips. Dice zucchini into small cubes.
Heat a large oven safe sauté pan (14” or 16” a cast iron, or a regular sauté pan) over high heat. Add the oil, then the zucchini and bell pepper strips. Cook for 2 minutes, add the salt.
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3. SAUCE
Add the enchilada sauce. Drain and add the can of beans. Bring to a simmer.
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4. ASSEMBLE
Stack 9 tortillas and slice into thirds. Add to the pan a few at a time and press under the sauce and veggies to coat - use tongs if easier. Stir in about a ¼ of the cheese this way too. Then press it all down into the pan. Top with remaining cheese and transfer to the oven.
Bake in the oven for 15 minutes or until it's hot and bubbly.
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5. SERVING
Dice the tomato and chop cilantro. Slice the avocado. Top with veggies and dollop to taste with sour cream. Serve with a big spoon onto plates.