Skillet Chopped Gluten-Free Enchiladas
Don’t spend your evening cleaning up after dinner! These yummy gluten-free enchiladas only require one pan, freeing up more time to relax—or work through your nightly to-do list.
- 2 teaspoons olive oil
- ¾ cup chopped onion, red or yellow
- 1 medium-sized zucchini, diced
- 1 medium-sized yellow squash, diced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 6 corn tortillas, chopped into bite-size pieces
- 1 10-ounce can enchilada sauce
- 1½ cups grated cheese
- Chopped cilantro for garnish, if desired
Heat a large skillet over medium heat and add the olive oil and onions. Cook onions until softened, about 3 minutes. Next, add the zucchini and squash and cook another 5 minutes.
Add all of the spices, corn, black beans, chopped tortillas and enchilada sauce to the pan. Give everything a big stir and cook for 2-3 minutes to make sure everything is heated through.
Mix one cup of cheese into the enchiladas and then sprinkle ½ cup of cheese on top. Turn off the heat and cover the pan until the cheese has melted, about 3 minutes. Garnish with chopped cilantro, if desired.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.
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