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Enchiladas have long been a beloved staple in Mexican cuisine, celebrated for their rich flavors, hearty fillings, and the endless possibilities they offer. Traditionally made with corn tortillas wrapped around various fillings, enchiladas are often smothered in a tantalizing sauce and baked to perfection. Their versatility allows for a wide range of ingredients, making them suitable for both meat lovers and vegetarians alike. In recent years, these delectable dishes have gained even more popularity, not just in Mexican households but in kitchens around the world, thanks to their adaptability and the fusion of flavors they can present.

Healthy Enchilada Skillet

Get ready for a flavor-packed meal with these Skillet Sizzle Enchiladas! This one-pan dish combines sautéed onion, garlic, bell pepper, and zucchini with black beans and corn, all seasoned to perfection. Toss in whole wheat tortilla strips and a generous sprinkle of cheese, then watch it all melt together. Garnish with fresh cilantro and serve with avocado and lime for a delicious, healthy dinner in just 30 minutes. Perfect for busy nights!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 zucchini, diced

1 cup cooked black beans (canned, drained, and rinsed)

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

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup enchilada sauce (store-bought or homemade)

6 whole wheat tortillas, cut into strips

1 cup shredded low-fat cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced onion for 3-4 minutes until it becomes translucent.

    Add Veggies: Stir in the minced garlic, diced bell pepper, and zucchini. Sauté for an additional 5 minutes until the vegetables are tender.

      Season: Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and cook for another 2-3 minutes so the flavors can meld.

        Combine with Sauce: Pour in the enchilada sauce and stir to combine with the vegetable mix. Bring to a gentle simmer.

          Add Tortilla Strips: Gently fold in the strips of whole wheat tortillas, ensuring they are well-coated with the sauce and mixture.

            Cheesy Goodness: Sprinkle the shredded cheese evenly over the top of the enchilada skillet. Cover the skillet with a lid and allow it to heat for about 5 minutes or until the cheese has melted.

              Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with avocado slices and lime wedges on the side for an extra zing.

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