Adapted from The High Protein Vegetarian Cookbook
- 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
- 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.
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.