Easy Weeknight Mexican Skillet Enchiladas
Your next Taco Tuesday recipe is here! Warm, bubbly Mexican Skillet packs in veggies and beans for a complete, vegetarian, one-pan meal. If you choose gluten-free enchilada sauce, you’ll also make this meal naturally gluten free.
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic
- 1 medium bell pepper, red
- 10 ounce enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1 cup corn, frozen
- 1 can black beans, canned
- 1 can diced tomatoes, canned
- 1 tablespoon lime juice
- 8 regular tortillas, corn
- 1 1/2 cup Monterey Jack cheese, shredded
- 1 cup cherry tomatoes
- 1 medium avocado
- 1/4 cup cilantro
- 1/2 cup Greek yogurt, plain
Preheat oven to broil.
In a large oven safe skillet, heat oil over medium-high heat.
Add onion, garlic and red bell pepper. Sauté until soft and onions are translucent.
Add enchilada sauce, chili powder, cumin and salt and pepper to taste. Mix in corn, black beans, diced tomatoes and lime juice. Turn heat down, and let simmer for 5 minutes. Remove from heat.
Spoon ¾ of the mixture into a separate bowl.
Begin layering your enchiladas. Place a layer of tortilla halves in the skillet on top of the veggie mixture, then sprinkle with cheese. Top with veggie mixture and spread evenly until it covers that tortilla layer. Continue to layer until you have used all of the tortillas and veggie mixture.
Sprinkle remaining cheese on top. Use more cheese if you like!
Place in the oven on broil until the cheese is melted and bubbly.
Serve warm from the pan, topped with cherry tomatoes, avocado, cilantro and Greek yogurt.
Calories: 378kcal | Carbohydrates: 31g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 948mg | Fiber: 10g | Sugar: 10g