Enchilada Skillet

Anyone else hate when you suddenly look in your pantry or fridge and see some food that is nearing the end and you totally forgot about it! ? Well I hate hate hate wasting food, so I was pretty excited to come up with a delicious recipe that helped us use up old frozen tortillas that were still good but weren’t going to be up to the standard for regular tacos. We made this a few nights ago and it’s even better as leftovers the next day, so win win!

**Makes 4 servings

INGREDIENTS  

  • 2 tbsp @chosenfoods avocado oil
  • ½ cup diced red onion
  • ½ tsp ground garlic
  • 1.5 cups of black beans or 1 can
  • 2 chopped zucchini
  • 1 diced red bell pepper
  • Few shakes of cumin, chili powder and paprika
  • Salt and pepper, to taste
  • 8 small corn tortillas, cut into 1 inch strips
  • 1 jar enchilada sauce (I use @sietefoods red sauce)
  • 1 spoonful of chipotles in adobo, if you want spice
  • ½ cup sharp cheddar cheese
  • 1 chopped green onion
  • 1 sliced avocado

INSTRUCTIONS 

  • Heat oil in skillet with onions on medium for several minutes.
  • Add beans and saute for a minute. Next, add seasonings, zucchini, red bell pepper, ½ can enchilada sauce and let cook for several minutes.
  • Pour in remaining sauce and ¼ cup shredded cheese. Stir in tortilla strips immediately after and cover with lid to cook for 10 minutes on medium to low heat.
  • Add rest of cheese, green onion, and cover for one more minute.
  • Top with sliced avocado and serve!

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