Vegetarian Enchilada Skillet
with Black Beans & Aged White Cheddar
Cooking time
25 minutes
Servings
4
Calories
470 /serving
Let loose with the concept of enchiladas. Once they’re released from their tortilla wraps, these ingredients have a chance to get playful in a pan. There are wholesome black beans, morsels of butternut squash and sweet pepper, all rolling around in a warmly spiced tomato sauce. Strips of flour tortillas find their way inside, along with a cheesy topping of aged white cheddar that comes bubbling from the oven.
We will send you:
- 400g Diced butternut squash
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Sweet pepper
- 540ml Black beans (canned)
- 400ml Tomato sauce
- 90g Grated aged cheddar
- 6 Wheat flour tortillas
- 18g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Strainer
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
6 g
Sodium
1400 mg
Total Carb
70 g
Sugars
15 g
Protein
21 g
Fibre
15 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, peel and thinly slice the onion. Mince the garlic. Core and medium-dice the sweet pepper. Drain and rinse the black beans. Halve the tortillas; cut crosswise into ½ inch strips.
Start the skillet
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the onion and garlic. Sauté, 1 to 2 min., until fragrant. Add the squash, sweet pepper, ½ the spices and S&P. Sauté, 4 to 6 min., until lightly browned.
Continue the skillet
To the pan of vegetables, add the tomato sauce, black beans, 1 cup water, the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 6 min., until combined.
Finish the skillet & serve
To the pan of vegetables and sauce, add the tortillas; stir well. Top with the cheese. Transfer to the oven and bake, 6 to 8 min., until the cheese is bubbling and melted. Divide the skillet between your plates. Bon appétit!
