Description
This Hidden Veggie Enchilada Skillet is a delicious and nutritious one-pan meal packed with hidden vegetables and bold Mexican flavors. Perfect for busy nights, this easy dinner recipe sneaks in extra veggies without compromising taste. Loaded with protein and fiber, it’s a healthy homemade recipe that’s ideal for lunch or dinner. Try this quick dinner idea for a satisfying, high-protein meal the whole family will love!
Ingredients
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- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, grated
- 1 small carrot, grated
- 1/2 cup bell pepper, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) enchilada sauce
- 1 cup diced tomatoes
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and black pepper to taste
- 6 small corn tortillas, cut into strips
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 avocado, sliced (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
- Stir in zucchini, carrot, and bell pepper, cooking for 3-4 minutes until slightly softened.
- Add black beans, corn, enchilada sauce, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Fold in the tortilla strips, then sprinkle cheese over the top.
- Cover and cook for 5 minutes, or until the cheese is melted and bubbling.
- Remove from heat, garnish with cilantro and avocado, and serve warm.
Notes
- Add cooked shredded chicken for extra protein.
- Use whole wheat or gluten-free tortillas for a healthier alternative.
- Blend some of the veggies into the sauce for picky eaters.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 20mg