Skillet Enchiladas
Tribune News Service
Here's a one-pan enchilada dinner that's an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed!
You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish.
Helpful Hints
Frozen chopped onion and green bell pepper can be used instead of fresh ones.
1 teaspoon minced garlic can be used instead of crushed garlic cloves.
Sharp shredded Cheddar can be used instead of Monterey Jack cheese.
Any type of pasta sauce can be used.
Countdown
Assemble all ingredients.
Make the recipe.
Shopping List
To buy: 1 can reduced-sodium black beans, 1 bottle marinara sauce, 1 bag low-fat shredded Monterey Jack cheese, 1 package 6-inch corn tortillas, 1 bottle ground cumin, 1 bottle smoked paprika, 1 green bell pepper, 1 bag arugula leaves
Staples: canola oil, onion, garlic, salt, and black peppercorns.
Skillet Enchiladas
Serves 2
2 teaspoons canola oil or alternative
1 cup diced onion
1 cup diced green bell pepper
2 crushed garlic
1 cup canned reduced-sodium black beans, washed and drained
2 teaspoons ground cumin
2 teaspoons smoked paprika
Salt and freshly ground black pepper
2 cups marinara sauce, divided use
1 cup low-fat shredded Monterey Jack Cheese, divided use
1 cup fresh arugula leaves
2 6-inch corn tortillas
Heat oil in large skillet over medium high heat. Add onion, green bell pepper, and garlic. Saute 5 minutes. Add black beans, ground cumin, smoked paprika, and salt and pepper to taste. Mix in 1 cup marinara sauce and 1/2 cup cheese. Add arugula leaves and toss to combine with the other ingredients. Toast the tortillas in a toaster oven or under a broiler. Break the tortillas up into 2 to 3-inch pieces and add to the skillet. Cook 3 minutes. Spoon the remaining 1 cup marinara sauce over the top of the ingredients and sprinkle the remaining cheese on top. Place the skillet under the broiler for about 1 minute to melt cheese. Watch to make sure the cheese doesn't burn. Divide in half and serve on two dinner plates.
Per serving: 514 calories (33 percent from fat), 18.6 g fat (6.1 g saturated, 6.5 g monounsaturated), 32 mg cholesterol, 25.1 g protein, 65.9 g carbohydrates, 17.5 g fiber, 530 mg sodium.
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