In an unexpected twist of events that would shock and appall my former 5-year-old self, I have grown to love vegetables. I am like a kid in a candy store in the produce section during the warmer-weather months. Aside from the massive (and I do mean massive) amounts of cheese in my fridge, there are fresh veggies occupying every inch of shelf and drawer space.
Still, I have somehow managed to sadly under-represent vegetable-based dishes around here so far. My vegetarian friends do not approve. Something must be done to change it, so I’m here with a meat-free, gluten-free, absolutely awesome recipe that even meat-eaters will love.
I often use my friends as taste-testers, whether they can make it over when I’m cooking or if I just swing by to drop off leftovers. I dropped a container of the Vegetable Enchilada Skillet off for my friend, Elysse, who is a self-proclaimed enchilada fiend, and she made a point to let me know that it “had me and Amanda with full mouths like ‘ohmygawdyum’.” Amanda added, “We stopped everything after having a bite… Everything around us went silent and a golden light poured out of the container with harps playing in the background.” Needless to say, no flavor has been sacrificed in the veggie-fication of this dish!
I used my Easy Homemade Enchilada Sauce here, but you can use store-bought instead if you prefer. (But first you should know that the homemade sauce is what’s up. I want to eat everything in enchilada-form just so I have an excuse to ingest 10 tons of the stuff.) Choose wisely.
Also, that Cumin-Lime Crema that you see on top– don’t skip it. I used plain greek yogurt to make mine, but sour cream works well too. You can really do a lot of customizing to this recipe, so let your imagination run wild. Make it for Cinco de Mayo or just any night when you’re craving a quick and delicious dinner (it only takes 30 mins to put together), and don’t forget to take a photo! Tag it on Instagram or Twitter with #hostthetoast to show off your version!
- 2 tablespoons canola oil
- ½ medium yellow onion, diced
- 2 cloves garlic
- 2 green summer squash (zucchini), chopped
- 1 yellow summer squash, chopped
- 2 poblano peppers, seeded and chopped
- 15 oz black beans, drained and rinsed
- 10 oz corn kernels (from can or frozen and thawed)
- Kosher salt and black pepper, to taste
- 2 teaspoons ground cumin, divided
- 1 teaspoon chili powder
- 2½ cups enchilada sauce (easy homemade or store-bought), divided
- 8 small corn tortillas, cut into small strips, divided
- 1½ cups (6 oz) shredded cheese, divided
- ½ cup sour cream or plain greek yogurt
- 2 tablespoons lime juice
- Cilantro, to garnish
- Heat the canola oil in a large, oven-safe skillet over medium heat. Add in the onion and cook until slightly softened, about 3 minutes. Add in the garlic and cook, stirring, for an additional minute.
- Add in the squashes, peppers, black beans, and corn, and season with salt, pepper, 1 teaspoon of the cumin, and chili powder. Saute, stirring occasionally, until the squash is tender and cooked through but not mushy, about 5-6 minutes. Preheat the broiler.
- Stir in the enchilada sauce, the tortilla strips, and half of the cheese.
- Top with the remaining cheese and place under the broiler until cheese is melted, bubbly, and beginning to brown, about 4-5 minutes.
- Combine the sour cream (or greek yogurt), lime juice, and remaining teaspoon of cumin. Mix well and spoon over the top of the enchilada skillet. Garnish with fresh cilantro.
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