Well I am off to do a cooking demo at Williams Sonoma for back to school! I am so excited about this demo, because it helps me to reminsice about when my sons were in elementary school and I prepared their lunches and scrambling around trying to figure out what we would have for dinner after a long and busy day. Fast forward my sons are both grown up and I have two beautiful grandkids, but I still get in the kitchen and make lunches and easy recipes for when they are over. Here’s one of my favorites. I hope you and your family will enjoy!!
Skillet Vegetarian Enchiladas
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1/2 poblano pepper seeds removed and chopped
- 1 red bell pepper seeds removed and chopped
- 1 small zucchini chopped
- 1 small yellow squash
- 2 cloves garlic minced
- 1 cup fresh or frozen corn
- 15 oz black beans canned, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 juice of lime
- 20 oz green enchilada sauce
- 8 corn tortillas cut into thick strips
Preheat Oven to 450.
- Chop up all of your veggies. The veggies can be prepped ahead of time. Use a large, oven-safe skillet. Heat the olive oil over medium heat and add your veggies, sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute or two. Add in the corn, black beans, spices, and lime juice and stir to incorporate all the ingredients.
- Stir in half of the sauce into the skillet and add the corn tortilla strips and gently stir, try not to tear the strips. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
- Place the skillet in a 450-degree F oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes
- Garnish skillet enchiladas with cilantro and avocado. Serve warm.
- The enchiladas will keep in the fridge for up to 5 days. You can also freeze the enchiladas. Cool completely and place in a freezer container. Freeze for up to 2 months. Defrost and reheat in the oven.
Need a quick and easy dessert, try this https://setthetablewithlove.com/2015/09/17/gluten-free-skillet-blueberry-coconut-oatmeal-crumble-inspired-by-ginny-bakes-cookies/
Another easy dish to whip up for back school is my pasta dish:https://setthetablewithlove.com/2015/01/07/trottole-pasta-with-sauteed-kale-chick-peas-and-red-bell-pepper/