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
Calories 622kcal
Ingredients
- 3 tablespoon Olive Oil
- 4 cloves Garlic crushed
- 1 Red Onion chopped
- 2 Courgette chopped
- 1 Red Pepper chopped
- Salt and Pepper
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Coriander
- ½ teaspoon 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 teaspoon 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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Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!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