vegetarian enchilada skillet

A healthy vegetarian Mexican-inspired dinner -- butternut squash and black bean enchilada skillet. Ready in less than 30 minutes! 13g fiber &amp; 16g protein per serving!

Butternut Squash and Black Bean Enchilada Skillet

olive oil

butternut squash (from about a 2-lb. squash)

salt and pepper, to season

yellow onion, diced

garlic

jalapeno,

cumin

chili powder

yellow corn tortillas,

red enchilada sauce

cilantro and low-fat sour cream,

Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

Spice up your weeknight with this simple vegetarian black bean enchilada skillet which can all be cooked up in one skillet in 40 minutes or less from pantry staples.

Vegetarian Black Bean Enchilada Skillet

yellow onion, chopped (about 1 cup) (chopped)

bell pepper, chopped

zucchini

jalapeno

garlic powder

(15 oz.) can black beans

corn tortillas

shredded Mexican blend cheese

In a large skillet with tall sides add the olive oil, onion, bell pepper, and zucchini/squash. Cook until onion is translucent, about 5-7 minutes.

Stir in the jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes.

Add the enchilada sauce and bring to a simmer for 8-10 minutes until zucchini softens.

Stir in the black beans and tortillas. Taste and add salt if needed.

Sprinkle with the cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!)

Serve with chopped avocado, cilantro, hot sauce, sour cream.

Made this for dinner tonight- so, so good!

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The most viewed vegetarian enchilada skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine