One-Skillet Vegetarian Enchilada Casserole
An easy and delicious one pan meal to satisfy your Tex-Mex cravings.
Servings: 6 people
Calories: 290kcal
Ingredients
- 1 tablespoon avocado oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 2 small zucchinis chopped
- 1 cup corn canned or frozen
- 15 ounces canned black beans drained and rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper ground
- 20 ounces enchilada sauce
- 6 corn tortillas cut into strips
- 1 cup lowfat Mexican cheese shredded
- 1 green onion sliced
- 1/3 cup cilantro chopped
- limes for serving
Instructions
- Preheat oven to 400F. In a large oven safe skillet, heat the olive oil over medium/high heat. Add the onions, garlic cloves, red bell pepper, and zucchinis. Cook for 2-3 minutes, stirring frequently.
- Stir in the corn and black beans and mix well. Then stir in the chili powder, smoked paprika, salt, cumin, and black pepper.
- Pour the enchilada sauce into the skillet and mix until combined. Then add the tortillas and gently stir. Cook for 2 more minutes.
- Top with cheese. Then bake for 6-7 minutes or until the cheese is melted and bubbly. Top with green onions, cilantro and fresh lime juice.
Nutrition
Serving: 1cup | Calories: 290kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 1666mg | Potassium: 629mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2123IU | Vitamin C: 45mg | Calcium: 288mg | Iron: 3mg |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10