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Vegetarian Black Bean Enchilada Skillet
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) red enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 6 corn tortillas, cut into bite-sized pieces
  • 1 1/2 cups shredded Mexican cheese blend
  • Fresh cilantro and sliced avocado for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until it starts to soften.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the black beans, frozen corn, enchilada sauce, cumin, chili powder, and salt. Stir everything together and let it simmer for 5 minutes.
  • Add the corn tortilla pieces and stir until they are coated in the sauce and starting to soften.
  • Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook for 2 to 3 minutes until the cheese melts.
  • Remove from heat and serve with fresh cilantro and sliced avocado.

Notes

If you want a bit more texture, scatter crushed tortilla chips over each serving right before eating. Leftovers keep in the fridge for up to three days and reheat best with a splash of water in the pan to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet