"A 30 minute meal, minimal chopping and cooking, low carb, rainbow of veggies, with hints of smoky paprika, Chipotle pepper and ancho chili powder. You're definitely cutting the calories without compromising the flavor. Make it for a quick weeknight meal, to feed a crowd or to satisfy a Mexican food craving!"
Skinny Skillet Veggie Enchiladas
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 finely chopped onion
- 1 seeds removed and diced poblano pepper
- 1 seeds removed and diced red bell pepper
- 1 finely chopped zucchini
- 4 cloves minced garlic
- 1 cup fresh corn
- 1 can drained and rinsed black beans
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 2 teaspoons Avocado Oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red enchilada sauce
- 3 flour tortillas
- 1 cup Mexican blend cheese
- 2 stalks chopped green onion
- 1 wedges sliced lime
Method
Step 1
Preheat oven to 450ºF
Step 2
On medium flame, heat an oven proof skillet and add oil to the skillet
Step 3
Add in the poblano peppers, and onions and saute for 2-3 minutes. Add in the garlic and roast an additional 30 seconds
Step 4
Add in the squash, zucchini, and bell peppers and saute for an additional 3 minutes until they are tender
Step 5
Add in the spices, beans, and corn and mix well
Step 6
Stir in the enchilada sauce
Step 7
Toss in the tortillas to cover the skillet evenly, and with a spatula, gently press into the mixture to cover with enchilada sauce. Don't mix it in, you just want it coated with the sauce so it doesn't dry out
Step 8
Turn off heat and sprinkle cheese evenly over the top
Step 9
Bake in preheated oven for 5 minutes or until cheese is melted and golden brown on top
Step 10
Remove from oven and let cool for minutes before serving
Step 11
Garnish with green onions and lime and serve hot