Loaded Vegetable Skillet Enchilada
Prep time
Cook time
Total time
Amazing vegetarian enchiladas stuffed with black beans, squash, corn and topped with red sauce and cheese. My favorite vegetable enchilada recipe and it's my shortcut method that is a winner of a meal.
Author: Ash
Recipe type: lunch, Dinner
Cuisine: Mexican
Serves: 4
Ingredients
- 1 tbsp olive oil
- 3 garlic, minced
- 1 medium size yellow squash, chopped to small pieces
- 1 cup frozen corn or fresh
- ½ tsp salt
- ⅓ tsp pepper
- ⅓ tsp red chili pepper flakes
- ½ cup black beans, you could use canned -drained, rinsed
- (10-oz.) can Old El Paso™ Enchilada Sauce (if you can't find this, there is a recipe on notes)
- 10 (6-inch) corn tortillas
- 8oz. (2 cups) shredded Mexian cheese blend or Monterey Jack cheese blend
- little chopped fresh cilantro
- 1 jalapeno sliced
- avocado, sliced
Instructions
- Preheat the oven to 375 degrees F.
- In a pan, add the oil. Once it gets hot, add the garlic and squash. Add some salt, pepper and chili flakes. Saute it for 2-3 minutes. Add the corn and keep stirring and cook. THis will take about 5 minutes to cook. Turn off the heat and set aside.
Assembly
- Take each flour tortilla and lightly coat it with the sauce. You don't have to dunk it, but you can take the back of a spoon and spread it over both sides of the tortilla. Take 4 or 5 tortillas and line the skillet with them, placing them so they come up the sides of the skillet. Add half of the vegetable mixtures and bean. Top with a big handful of cheese. Spoon on some of the enchilada sauce.
- Arrange the remaining tortillas on top of the mixture. Add the rest of the veggies and beans. Add more (or all!) of the enchilada sauce, making sure it covers all of the tortilla pieces. Sprinkle on all the grated cheese.
- Bake the skillet for 25 minutes, or until the cheese is golden and bubbly. Remove the skillet from the oven and top with the jalapeno pepper slices, cilantro, scallions and avocado. Serve immediately!
Notes
2 tablespoons olive oil
2 tablespoons flour
1½ cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Cook:
Heat a large (10 or 12 inch) oven-safe (I like cast iron!) skillet over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using. Transfer almost all of the enchilada sauce out of the skillet except for a thin layer on the bottom.
2 tablespoons flour
1½ cups low-sodium chicken stock
15 ounces tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Cook:
Heat a large (10 or 12 inch) oven-safe (I like cast iron!) skillet over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using. Transfer almost all of the enchilada sauce out of the skillet except for a thin layer on the bottom.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/02/18/loaded-vegetable-enchilada/