Black bean enchilada skillet

I’ve got another easy one pot plant-based meal for you!👏👏 Spice up your weeknight with this simple black bean enchilada skillet which can all be cooked up in 40 minutes or less from pantry staples like black beans, enchilada sauce, and tortillas.😋 Top with some fresh avocado and enjoy! 📌SAVE this recipe and follow for more plant-based recipes and tips.💚💚 INGREDIENTS 1 tablespoon olive oil 1/2 yellow onion, chopped (about 1 cup) chopped 1 bell pepper, chopped 2 zucchini or summer squash, sliced and quartered (about 2 cups) 1/4 cup chopped jalapeno 1 tablespoon chili powder 2 teaspoons garlic powder 1 1/2 teaspoons cumin 1 1/2 cups red enchilada sauce 1 (15 oz.) can black beans 5 corn tortillas cut into strips 1 1/4 cups vegan shredded Mexican blend cheese Garnish: chopped avocado, cilantro, hot sauce, red onion, cherry tomatoes, vegan sour cream DIRECTIONS In a large skillet with tall sides add the olive oil, onion, bell pepper, and zucchini/squash. Cook until onion is translucent, about 5-7 minutes. Stir in the jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes. Add the enchilada sauce and bring to a simmer for 8-10 minutes until zucchini softens. Stir in the black beans and tortillas. Taste and add salt if needed. Sprinkle with the cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!) Serve with chopped avocado, cilantro, hot sauce, vegan sour cream.

Great

% Daily Values based on a 2,000 calorie diet