Name: Skillet Chilaquiles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups frozen corn kernels; 1 zucchini, cut into half-moon slices; 1 small onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 2 Tbsp olive oil; 2 (16-oz) jars salsa verde; 2 (15-oz) cans black beans, drained and rinsed; 1 (15-oz) can pinto beans, drained and rinsed; 1 Tbsp ground cumin; 18 soft taco-size corn tortillas, torn into 2-inch pieces; 1/4 cup chopped fresh cilantro; 2 jalapeño peppers, thinly sliced; 1/2 bunch radishes, thinly sliced

Skillet Chilaquiles

20min Prep, 20min Cook, 40min Total

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Ingredients

2 cups frozen corn kernels
1 zucchini, cut into half-moon slices
1 small onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 Tbsp olive oil
2 (16-oz) jars salsa verde
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 Tbsp ground cumin
18 soft taco-size corn tortillas, torn into 2-inch pieces
¼ cup chopped fresh cilantro
2 jalapeño peppers, thinly sliced
½ bunch radishes, thinly sliced

Instructions

Sauté corn, zucchini, onion, bell pepper, and garlic in hot oil in a large skillet or Dutch oven over medium heat 10 minutes or until tender.
Stir in salsa, both beans, and cumin. Bring to a boil, reduce heat, and simmer 3 minutes.
Gradually add tortillas, and simmer until tortillas are softened. Season with salt and pepper to taste. Sprinkle with cilantro, jalapeños, and radishes.

Skillet Chilaquiles

Ingredients

Instructions

Vegan Meal Plan

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