Skillet Vegetable Enchiladas
Crispy Tortilla Chips
Ingredients
- 1 zucchini, chopped
- 1 yellow squash, chopped
- ½ cup chopped onion
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tsp ground cumin
- 2 (10-oz) cans green enchilada sauce
- 4 corn tortillas, cut into 1-inch pieces
- 1 cup shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- Cook zucchini, squash, and onion in hot oil in a large skillet over medium heat until vegetables are just tender. Stir in beans, corn, and cumin; cook 2 minutes. Add enchilada sauce; bring to a boil, reduce heat, and simmer 5 minutes or until vegetables are tender.
- Stir in tortillas and ½ cup cheese. Sprinkle with ½ cup cheese; cover and let stand 2 minutes or until cheese is melted. Serve with sour cream.
Side Dish Ingredients
- ½ (11-oz) pkg tortilla chips
Side Dish Instructions
- Serve chips with enchiladas.
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