Skillet Vegetable Enchiladas
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Skillet Vegetable Enchiladas
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| Servings |
| 8servings |
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Ingredients
Ingredients
- 1Tablespoon olive oil
- 1small zucchinidiced
- 1large red bell pepperdiced
- 1small red oniondiced
- 8ounce fresh sliced baby bell mushrooms
- 1cup frozen sweet potatoes
- 15ounce can low sodium black beans
- 3cups chopped fresh baby spinach
- 8medium corn tortillas8-inch
- 3cloves garlic
- 1/3cup low-fat Mexican blend cheese
- 1ounce grated cotija cheese
Sauce
- 3.5Tablespoons olive oil
- 1.5Tablespoons all-purpose flour
- 1/2Tablespoon chili powder
- 1/2teaspoon cumin
- 1/4teaspoon garlic powder
- 1/4teaspoon oregano
- 1Tablespoon tomato pasteno salt added
- 1cup Low Sodium Vegetable Broth
- 1/2teaspoon apple cider vinegar
- 1/3teaspoon black pepper
Instructions
- 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.
- While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
- 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.
- 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.
- Add the black beans and fresh spinach to the vegetable skillet and stir.
- 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.
- 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.
- Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes
