This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!

Skillet Vegetable Enchiladas

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Servings

8 servings

Servings 8 servings

Skillet Vegetable Enchiladas Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 servings Servings 8 servings

Ingredients

Ingredients

• 1 Tablespoon olive oil
• 1 small zucchini diced
• 1 large red bell pepper diced
• 1 small red onion diced
• 8 ounce fresh sliced baby bell mushrooms
• 1 cup frozen sweet potatoes
• 15 ounce can low sodium black beans
• 3 cups chopped fresh baby spinach
• 8 medium corn tortillas 8-inch
• 3 cloves garlic
• 1/3 cup low-fat Mexican blend cheese
• 1 ounce grated cotija cheese

Sauce

• 3.5 Tablespoons olive oil
• 1.5 Tablespoons all-purpose flour
• 1/2 Tablespoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1 Tablespoon tomato paste no salt added
• 1 cup Low Sodium Vegetable Broth
• 1/2 teaspoon apple cider vinegar
• 1/3 teaspoon black pepper

Servings: servings

Units:MetricUS Imperial

Instructions

1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
5. Add the black beans and fresh spinach to the vegetable skillet and stir.
6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.

Recipe Notes