Deconstructed Vegetarian Enchiladas Skillet
Mix it up on your next Meatless Monday or Taco Tuesday with this filling & flavorful Deconstructed Vegetarian Enchiladas Skillet recipe. So easy!
Servings 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 sweet bell pepper I used red
- 1 can corn drained
- ¼ medium yellow onion chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoon minced garlic about four cloves
- 16 oz jar of salsa
- 1.5 cups shredded cheddar cheese divided
- 4 oz cream cheese softened and cut into chunks
- 2 cans black beans rinsed and drained
- 4 oz can chopped mild green chiles
- 12 small corn tortillas torn or cut into pieces
Instructions
- Preheat oven to 400 degrees. Take out cream cheese to soften, and chop it into smaller chunks. Chop your pepper, onion, and garlic, and drain the corn.
- Heat olive oil in a 12″ cast iron skillet over medium-high heat for one minute. Add the corn, onion, and bell pepper and season with cumin & chili powder. Saute over medium-high heat, stirring occasionally, for about six minutes.
- While the veggies are cooking, rinse and drain the beans and tear (or cut) the tortillas into pieces.
- After sauteing the veggies, reduce heat to medium-low and stir in the garlic. Saute briefly, then stir in the salsa, cream cheese, and ½ cup shredded cheddar until cheeses are melted and well incorporated.
- Stir in the black beans, chopped green chiles, and corn tortillas, making sure everything is well distributed and tortilla pieces are nicely coated in the salsa mixture. Top the skillet evenly with one cup of shredded cheddar.
- Move skillet into the preheated oven and cook at 400 degrees for 15 minutes.
- Serve with your favorite enchilada toppings. (I highly recommend sour cream and avocado; the chopped green onion here is mostly to add a little color.)