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One-Skillet Vegetarian Enchilada Casserole Recipe

Name: One-Skillet Vegetarian Enchilada Casserole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon avocado oil; 1 small onion (diced); 3 garlic cloves (minced); 1 red bell pepper (diced); 2 small zucchinis (chopped); 1 cup corn (canned or frozen); 15 ounces canned black beans (drained and rinsed); 1 tablespoon chili powder; 1/2 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon cumin; 1/4 teaspoon black pepper (ground); 20 ounces enchilada sauce; 6 corn tortillas (cut into strips); 1 cup lowfat Mexican cheese (shredded); 1 green onion (sliced); 1/3 cup cilantro (chopped); limes for serving

Skinny Ms.

An easy and delicious one pan meal to satisfy your Tex-Mex cravings.

Ingredients

1 tablespoon avocado oil

1 small onion (diced)

3 garlic cloves (minced)

1 red bell pepper (diced)

2 small zucchinis (chopped)

1 cup corn (canned or frozen)

15 ounces canned black beans (drained and rinsed)

1 tablespoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon cumin

1/4 teaspoon black pepper (ground)

20 ounces enchilada sauce

6 corn tortillas (cut into strips)

1 cup lowfat Mexican cheese (shredded)

1 green onion (sliced)

1/3 cup cilantro (chopped)

limes for serving

Method

Preheat oven to 400F. In a large oven safe skillet, heat the olive oil over medium/high heat. Add the onions, garlic cloves, red bell pepper, and zucchinis. Cook for 2-3 minutes, stirring frequently.

Stir in the corn and black beans and mix well. Then stir in the chili powder, smoked paprika, salt, cumin, and black pepper.

Pour the enchilada sauce into the skillet and mix until combined. Then add the tortillas and gently stir. Cook for 2 more minutes.

Top with cheese. Then bake for 6-7 minutes or until the cheese is melted and bubbly. Top with green onions, cilantro and fresh lime juice.

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