Skillet Enchiladas

These enchiladas, which require no rolling up, can be made in about 30 minutes. They flavor was delicious and leftovers reheated very well. I think this dish may be part of my new rotation. Don't let the long list of ingredients keep you from making this dish since many of them are seasonings.

• 1/2 sweet onion, chopped
• 1/2 poblano pepper, seeds removed and chopped
• 1 red bell pepper, seeds removed and chopped
• 1 small zucchini, chopped
• 4 cloves garlic, minced
• 1 cup frozen corn
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• juice from 1/2 a lime
• 20 ounces red enchilada sauce
• 8 corn tortillas, cut into thick strips
• 1 1/2 cups Daiya cheddar shreds
• 1 scallion, sliced for garnish
• chopped cilantro for garnish
• Other garnish ideas, chopped avocado, sliced radishes, pico, picked jalapenos

In a large skillet add the onion, poblano, red bell and zucchini. Add a splash of broth or water and saute for 4 to 5 minutes until veggies are soft.

Stir in garlic and cook 1 more minute.

Stir in corn, black beans, chili powder, cumin, paprika, pepper and lime juice.

Pour half of the enchilada sauce over veggies and stir.

Add tortilla strips and stir.

Add remaining sauce and stir until the tortilla strips are covered with the sauce.

Cook 2 to 3 minutes so it can thicken a bit. Add 1/2 cup cheese and give it another stir. Let cook about 2 more minutes.

top with the remaining cheese and place lid on the skillet so the cheese melts.

Serve with desired garnishes and enjoy!!