Skillet Enchiladas

September 7, 2016, Meal Mentor Recipe F Can make ahead. Best served warm.

Category: Main Dish

Cuisine: Plant based

☆☆☆☆☆

1 review

Ready in 20 minutes

by Sandraj1025

Ingredients

1 Onion diced

4 cloves Garlic minced

2 Zucchini half moons

2 Yellow Squash half moons

1 1/2 cups Corn thawed

2 teaspoons Cumin

1 teaspoon Smoked paprika

30 oz can Black beans rinsed, drained

4 cups Fresh spinach

8 Corn tortillas

2 cups Enchilada sauce

Avocado Optional

Rice Optional, on the side

Directions

Line a pot with 1/4 cup water. Saute onion and garlic until translucent. Stir in remaining vegetables (except spinach) and spices. Continue cooking until veggies are fork tender, adding water as necessary to prevent sticking. Stir in black beans and spinach, cooking just until spinach is wilted. Tear or chop tortillas into small pieces and sprinkle over top of bean mixture. Pour enchilada sauce over top, stirring to incorporate. Let rest for 5 minutes. Serve warm.

Reviews

☆☆☆☆☆

Sandraj1025

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