Black Bean Enchilada Skillet

Ingredients

• 1 tbsp olive oil
• 0.5 yellow onion (chopped (about 1 cup))
• 1 bell pepper (chopped)
• 2 zucchini or summer squash (sliced and quartered (about 2 cups))
• 0.25 cup jalapeno (chopped)
• 1 tbsp chili powder
• 2 tsp garlic powder
• 1.5 tsp cumin
• 1.5 cup red enchilada sauce
• 15 oz black beans (1 can)
• 5 corn tortillas (cut into strips)
• 1.25 cup vegan Mexican blend cheese (shredded)
• salt (to taste)
• avocado (chopped, for serving)
• cilantro (for serving)
• hot sauce (for serving)
• vegan sour cream (for serving)

Steps

1. 1

   In a large skillet with tall sides, add the olive oil, chopped onion, chopped bell pepper, and sliced zucchini or squash.

2. 2

   Cook the vegetables over medium heat until the onion is translucent, which should take about 5-7 minutes.

3. 3

   Stir in the chopped jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes until the spices are fragrant.

4. 4

   Add the red enchilada sauce to the skillet and bring the mixture to a simmer.

5. 5

   Continue to simmer for 8-10 minutes until the zucchini has softened.

6. 6

   Stir in the black beans and the corn tortilla strips. Taste the mixture and add salt if needed.

7. 7

   Sprinkle the shredded vegan Mexican blend cheese evenly over the top.

8. 8

   Place the skillet under the broiler for 1-2 minutes until the cheese is melted and bubbly.

9. 9

   Serve immediately with toppings such as chopped avocado, fresh cilantro, hot sauce, and vegan sour cream.

Notes

This is a great pantry-staple meal. You can use any summer squash you have on hand. If you aren't vegan, regular Mexican blend cheese and sour cream can be substituted.

Nutrition per serving

• main
• vegetarian
• vegan
• one-pot
• skillet
• beans
• dinner
• quick