VEGETARIAN SKILLET ENCHILADAS

Vegetarian Skillet Enchiladas image

Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 cup frozen corn
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
8 corn tortillas (6 inches), cut into 1/2-inch strips
1 cup shredded Mexican cheese blend
Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

Steps:

Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.

Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.