Description
A cozy and satisfying beef skillet enchiladas recipe made with fresh veggies and baked to perfection.
Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small
- 1 medium zucchini, diced small
- 6 green onions, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, each cut into 6 wedges
- 1 ½ cups shredded Mexican blend cheese, divided
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat the oven to 425°F.
- Place a large oven-safe skillet over medium-high heat, spray with cooking spray, and add olive oil.
- Add the ground beef, red bell pepper, zucchini, and the white/light green parts of the green onions. Cook until the meat is no longer pink and the zucchini is tender, about 8 minutes.
- Stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese. Mix well.
- Fold in the corn tortilla wedges, ensuring they are well-coated.
- Sprinkle the remaining cheese over the top and bake for 10-15 minutes or until the cheese is melted and bubbly.
- Remove from the oven and garnish with green onion tops, cilantro, tomatoes, and avocado. Serve with sour cream if desired.
Notes
Customize the flavors with different spices or add extra vegetables for variation.