Skillet Enchiladas

Skillet enchiladas cooked with onions, squash, red peppers, corn, black beans, and mozzarella make a delicious and nutritious choice for dinner due to their vibrant mix of flavors and health benefits. The combination of vegetables provides a wide range of vitamins, minerals, and antioxidants, supporting overall well-being. Onions add a savory depth, while red peppers and squash contribute a subtle sweetness and a wealth of vitamins A and C, which are essential for immune health. Corn and black beans provide a hearty, fiber-rich base that promotes digestive health and offers plant-based protein, making the dish satisfying and nourishing. The addition of mozzarella adds a creamy texture and a dose of calcium, rounding out the dish with a comforting richness. This colorful and flavorful meal is not only easy to prepare but also a wholesome option that can be enjoyed by the whole family.

Ingredients

• ¼ cup yellow onions
• ½ cup diced zucchini
• ½ cup yellow squash
• ½ cup red peppers
• 1 can (15 ounce) yellow corn
• 1 can (15 ounce) black beans
• 1-½ cup enchilada sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon gound cumin
• 1 teaspoon chili powder
• 12 ounces mozzarella cheese
• 1 bunch chopped fresh cilantro
• 1 bag corn tortilla chips

Directions

1. Add oil to heatied skillet, add diced onions. Cook till clear or approximately two minutes. Add diced vegetables, corn, beans.
2. Add enchilada sauce and stir to combine. Add tortilla chips, grated cheese and gently stir. Cover and let stand until cheese is melted. Add more tortilla chips for garnish. 

Nutrition Facts

6 servings per recipe
Serving size: 6 oz
Calories 240 per serving