No-Roll Skillet Black Bean Vegetarian Enchiladas Verde
View original ↗
Vanilla and Bean · by Traci York★ 4.9 (15)

No-Roll Skillet Black Bean Vegetarian Enchiladas Verde

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 37%
CARBS 61G44% OF CAL
14G FIBER8G SUGAR38G OTHER
FAT 27G44% OF CAL
8G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan vegetarian enchilada made with no rolling required: corn tortilla strips layered with black beans, zucchini, corn, poblanos, and Monterey Jack in salsa verde. Simple weeknight dinner with minimal cleanup.

mainmexicanbeansvegetarian
View the full recipe on Vanilla and Bean →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 2 1/2 tablespoons Vegetable Oil (divided, like avocado or olive oil)
  • 10 (285 grams) 6 inch Corn Tortillas (cut into 1 inch strips )
  • 1 cup (112 grams) White or Red Onion (medium dice)
  • 1/2 cup (70 grams) Poblano Pepper (diced medium, about one small / can sub green bell pepper )
  • 1 1/3 cups (160 grams) Corn Niblets (fresh off the cob or thawed from frozen, about two ears of fresh corn)
  • 2 teaspoons Cumin (ground)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Fine Sea Salt
  • 2 cups (235 grams) Zucchini (medium dice, about one medium zucchini)
  • 15 ounces (425 grams) Cooked Black Beans (one can or homemade (about 1 3/4 cups) rinsed and drained)
  • 2 cups (500 grams) Roasted Tomatillo Salsa Verde
  • 1/4 cup (60 grams) Water
  • 1 1/2 cups (165 grams) Pepper Jack or Monterey Jack Cheese (shredded, packed)
  • Handful Black Olives (sliced (optional))
  • More tortilla strips, fresh or pickled jalapeños, sour cream, limes, avocado, cilantro, sliced tomatoes, salsa.
PREP
—
SODIUM
1774MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.