Skillet Enchiladas
About this Recipe
World’s quickest dinner. Add this to your FU meal list! Tip: I use a food processor to quickly dice and shred the veggies! ALSO - I eat this topped with a fried egg for breakfast. Try it; you'll thank me!
Ingredients
15m
Prep
20m
Cook
6
Servings
About this Recipe
World’s quickest dinner. Add this to your FU meal list! Tip: I use a food processor to quickly dice and shred the veggies! ALSO - I eat this topped with a fried egg for breakfast. Try it; you'll thank me!
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
In a 12-inch oven safe skillet (cast iron), heat the olive oil over medium high heat. Add the onion, red pepper, and zucchini. Sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute.
Step 3
Stir in black beans, salt, pepper and lime juice. Pour in half of the enchilada sauce and stir.
Step 4
Add the tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce.
Step 5
Cook for 2 to 3 minutes or until the sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
Step 6
Place the skillet in the preheated oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes.