Skillet Vegetarian Enchiladas
View original ↗
Two Peas & Their Pod · by Maria Lichty★ 4.7 (17)

Skillet Vegetarian Enchiladas

NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 34%
CARBS 45G42% OF CAL
12G FIBER28G OTHER5G TOTAL SUGAR
FAT 22G47% OF CAL
8G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

One-pan vegetarian enchiladas with roasted vegetables, beans, and cheese in enchilada sauce. Quick, satisfying, and full of Southwestern flavors.

mainmexicangluten freevegetarian
View the full recipe on Two Peas & Their Pod →

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

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1/2 onion (chopped)
  • 1/2 poblano pepper (seeds removed and chopped)
  • 1 red bell pepper (seeds removed and chopped)
  • 1 small zucchini (chopped)
  • 2 cloves garlic (minced)
  • 1 cup fresh or frozen corn
  • 15 oz black beans (canned, rinsed and drained)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 juice of lime
  • 20 oz red enchilada sauce
  • 8 corn tortillas (cut into thick strips)
  • 2 cups shredded cheddar cheese or Mexican blend cheese (divided)
  • 1 green onion (sliced, for garnish)
  • 1/4 cup chopped cilantro (for garnish)
  • 1 avocado (pit removed and chopped, for garnish)
  • Radish slices (for garnish)
PREP
15M
SODIUM
1238MG
ESTIMATE
COMPLETE

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