One pan recipe with all the ingredients combined.
Start to finish: 30 minutes.
Ingredients
- 1 T olive oil
- 1/2 onion, chopped
- 1/2 poblano pepper, seeds removed and chopped
- 1 red bell pepper, seeds removed and chopped
- 2 zucchinis, chopped
- 2 cloves garlic, minced
- 1 cup fresh, frozen, or canned (rinsed and drained) corn
- 15 oz black beans canned, rinsed and drained
- 1 T chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
- 20 oz salsa
- 8 corn tortillas (small), cut into thick strips
- 2 cups shredded cheddar cheese or Mexican blend cheese divided
- Garnishes: 1 green onion sliced, 1/4 cup chopped cilantro, 1 avocado, chopped
Directions
- Preheat oven to 450 degrees F.
- In a 12-inch oven-safe skillet, heat the olive oil over medium-high heat.
- Add the onion, poblano pepper, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender.
- Stir in the garlic and cook for an additional minute.
- Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, and lime juice.
- Pour in half the salsa and stir.
- Add the tortilla strips and stir.
- Pour in the remaining salsa and stir until all of the tortilla strips are covered.
- Cook for 2 to 3 minutes or until sauce thickens a little.
- Add in 1 cup of the shredded cheese and stir until the cheese is melted in.
- Top with the remaining 1 cup of shredded cheese.
- Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes.
- Top with your choice of garnishes, scoop onto a plate, and serve warm.
Note: original recipe called for enchilada sauce, you can try that as an option. If you don’t have a skillet that can go in the oven, you can transfer the mixture to a glass or other baking dish before putting in the oven.
