Black Bean and Zucchini Enchilada Skillet
All the comfort of enchiladas without the rolling: torn tortillas, beans, and vegetables simmered in chipotle tomato sauce, then blanketed in cheddar.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 zucchinis diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 can fire-roasted diced tomatoes 14.5 oz can
- 1 chipotle in adobo minced
- ½ cup vegetable broth
- 1 tsp kosher salt
- 2 cans black beans 15 oz cans, drained and rinsed
- 1 cup frozen corn
- 8 corn tortillas torn into pieces
- 1½ cups shredded cheddar
- ¼ cup chopped cilantro
- ½ cup sour cream
Steps
Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Cook 1 yellow onion and 2 zucchinis until the zucchini is lightly browned.
Stir in 2 cloves garlic, 1 tsp ground cumin, and 1 tsp chili powder for 30 seconds, then add 1 can fire-roasted diced tomatoes, 1 chipotle in adobo, ½ cup vegetable broth, and 1 tsp kosher salt. Simmer until slightly thickened.
Fold in 2 cans black beans, 1 cup frozen corn, and 8 corn tortillas and simmer until the tortillas soften.
Heat the broiler. Scatter 1½ cups shredded cheddar over the top and broil until melted and spotted brown.
Top with ¼ cup chopped cilantro and spoonfuls of ½ cup sour cream.
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