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.
Servings 4 servings
- 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
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.
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