This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a weeknight vegetarian dinner and great for leftovers too.
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Veggie Enchilada Skillet

This veggie enchilada skillet is super healthy and full of spicy Mexican flavours! Perfect for a vegetarian weeknight dinner and great for leftovers too.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 622kcal
Author Amy Fulwood

Ingredients

  • 3 tbsp Olive Oil
  • 4 cloves Garlic crushed
  • 1 Red Onion chopped
  • 2 Courgette chopped
  • 1 Red Pepper chopped
  • Salt and Pepper
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 1/2 tsp Cayenne Pepper
  • 1 320 g tin Sweetcorn drained
  • 1 400 g tin Black Beans drained
  • 6 Corn Tortillas cut into strips
  • 400 ml Passata mixed with 1 tsp each of ground cumin ground coriander and smoked paprika
  • 200 g Cheddar Cheese grated
  • Bunch Coriander to serve

Instructions

  • Heat the grill to medium high. Heat the olive oil over a medium heat and add the onion. Cook for two minutes then add the garlic and cook for another 30 seconds.
  • Add the courgette, red pepper, cumin, oregano, coriander, cayenne pepper and a good sprinkling of salt and pepper to the skillet. Cook for 5 minutes.
  • Stir in the tortilla strips, sweetcorn, black beans and passata then top with the cheese. Place under the grill until the cheese has browned to your liking. About 5 minutes. Sprinkle with the fresh coriander before serving.

Notes

Recipe inspired by A Couple Cooks

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Nutrition

Calories: 622kcal | Carbohydrates: 67g | Protein: 27g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 765mg | Potassium: 1465mg | Fiber: 15g | Sugar: 15g | Vitamin A: 2380IU | Vitamin C: 78.1mg | Calcium: 481mg | Iron: 6.1mg