# Black Bean and Zucchini Enchilada Skillet
By Mise Test Kitchen. 4 servings. Prep 10 min, cook 25 min.
https://mise.how/black-bean-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
1. 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.
2. 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.
3. Fold in 2 cans black beans, 1 cup frozen corn, and 8 corn tortillas and simmer until the tortillas soften.
4. Heat the broiler. Scatter 1½ cups shredded cheddar over the top and broil until melted and spotted brown.
5. Top with ¼ cup chopped cilantro and spoonfuls of ½ cup sour cream.

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