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When it comes to preparing an enticing meal that delights both the eyes and the palate, the Colorful Veggie Enchilada Skillet stands out as a vibrant option. With its rich tapestry of colors, this dish not only provides a feast for the senses but also showcases an array of flavors that come together beautifully. The combination of fresh vegetables, protein-packed beans, and zesty enchilada sauce creates a satisfying experience, making it a perfect choice for family dinners or quick weeknight meals.

Veggie Enchilada Skillet

Discover the Colorful Veggie Enchilada Skillet, a vibrant and nourishing meal that’s both visually stunning and delicious. Packed with fresh vegetables, protein-rich beans, and zesty enchilada sauce, this dish can be made in under 30 minutes, making it perfect for busy weeknights. It's versatile too, accommodating various dietary preferences, whether you're vegetarian, vegan, or a meat lover. Dive into this quick recipe for a satisfying dinner that everyone will enjoy!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup corn kernels (can be fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper, to taste

8 small corn tortillas, cut into strips

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro, for garnish

Slices of avocado, for serving (optional)

Lime wedges, for serving (optional)

Instructions
 

Sauté the Vegetables: In a large skillet, warm the olive oil over medium heat. When hot, add the diced onion. Sauté for approximately 2-3 minutes until the onion becomes translucent and soft. Next, stir in the minced garlic, diced bell pepper, and zucchini. Continue to cook for an additional 5 minutes, stirring occasionally, until all vegetables are tender and fragrant.

    Add the Beans and Corn: Incorporate the corn kernels and black beans into the skillet. Stir well to mix, cooking for an additional 2-3 minutes until heated through.

      Flavor it Up: Pour in the can of diced tomatoes with green chilies, along with the enchilada sauce. Sprinkle in the chili powder, ground cumin, and a pinch of salt and pepper. Stir everything together thoroughly, allowing the mixture to simmer for about 5 minutes. This melding time enhances the flavor throughout.

        Incorporate Tortillas: Carefully fold the corn tortilla strips into the vegetable mixture, ensuring they are evenly coated in the sauce. Gently mix until the tortillas are well integrated within the dish.

          Add Cheese: Evenly sprinkle the shredded cheese over the top of the skillet mixture, covering it completely. Reduce the heat to low and cover the skillet with a lid. Allow it to cook for an additional 5-7 minutes until the cheese melts and becomes bubbly.

            Garnish and Serve: After cooking, remove the skillet from heat and garnish generously with fresh cilantro. Serve warm, accompanied by slices of creamy avocado and wedges of lime for a zesty finish.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an attractive display, serve the skillet directly on the table, garnished with cilantro. Place the avocado slices and lime wedges on a small platter for a colorful and inviting presentation.