Description
Prepare simple meatless enchiladas using a skillet and topped with salsa verde.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 corn tortillas
- 1 1/2 cups salsa verde
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, corn, chili powder, cumin, and salt. Cook until heated through, about 5 minutes. Remove from heat.
- Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- Spoon about 2 tablespoons of the bean mixture down the center of each tortilla. Roll up the tortilla tightly.
- Pour about 1/2 cup of salsa verde into the bottom of the skillet. Arrange the rolled tortillas seam-side down in the skillet.
- Pour the remaining salsa verde over the tortillas. Sprinkle with shredded cheese.
- Cover the skillet and cook over medium-low heat for 10 to 12 minutes, or until the cheese is melted and the filling is hot.
Notes
- You can use pre-shredded cheese for faster preparation.
- For extra flavor, add a pinch of dried oregano to the bean mixture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 10
- Protein: 16
- Cholesterol: 30
Keywords: meatless enchiladas, skillet recipe, salsa verde, vegetarian dinner, black bean corn