Easy Vegetable Enchilada Skillet

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!

Easy Vegetable Enchilada Skillet

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• Author: Morgan
• Total Time: 30 minutes
• Yield: 6-8 1x

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Description

Adapted from The High Protein Vegetarian Cookbook

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons canola oil
• 1/2 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
• 2 1/2 cups enchilada sauce (easy homemade or store-bought), divided
• 8 small corn tortillas, cut into small strips, divided
• 1 1/2 cups (6 oz) shredded cheese, divided
• 1/2 cup sour cream or plain greek yogurt
• 2 tablespoons lime juice
• Cilantro, to garnish

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Instructions

1. 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.
2. 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.
3. Stir in the enchilada sauce, the tortilla strips, and half of the cheese.
4. Top with the remaining cheese and place under the broiler until cheese is melted, bubbly, and beginning to brown, about 4-5 minutes.
5. 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.

Notes

I used Oaxaca cheese, which tastes similar to Monterey Jack but stretches like Mozzarella. Feel free to use whatever cheeses you have on hand, but I would suggest one (or a combination of) those mentioned.

• Prep Time: 15 mins
• Cook Time: 15 mins