Here’s a one-pan enchilada dinner that’s an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed!
Frozen chopped onion and green bell pepper can be used instead of fresh ones.
1 teaspoon minced garlic can be used instead of crushed garlic cloves.
Sharp shredded Cheddar can be used instead of Monterey Jack cheese.
Any type of pasta sauce can be used.
Assemble all ingredients.
To buy: 1 can reduced-sodium black beans, 1 bottle marinara sauce, 1 bag low-fat shredded Monterey Jack cheese, 1 package 6-inch corn tortillas, 1 bottle ground cumin, 1 bottle smoked paprika, 1 green bell pepper, 1 bag arugula leaves
Staples: canola oil, onion, garlic, salt and black peppercorns.
Skillet Enchiladas
1 cup diced green bell pepper
1 cup canned reduced-sodium black beans, washed and drained
2 teaspoons smoked paprika
Salt and freshly ground black pepper
2 cups marinara sauce, divided use
1 cup low-fat shredded Monterey Jack Cheese, divided use
1 cup fresh arugula leaves
Heat oil in large skillet over medium high heat. Add onion, green bell pepper and garlic. Saute 5 minutes. Add black beans, ground cumin, smoked paprika and salt and pepper to taste. Mix in 1 cup marinara sauce and 1/2 cup cheese. Add arugula leaves and toss to combine with the other ingredients. Toast the tortillas in a toaster oven or under a broiler. Break the tortillas up into 2 to 3-inch pieces and add to the skillet. Cook 3 minutes. Spoon the remaining 1 cup marinara sauce over the top of the ingredients and sprinkle the remaining cheese on top. Place the skillet under the broiler for about 1 minute to melt cheese. Watch to make sure the cheese doesn’t burn. Divide in half and serve on two dinner plates.
Yield 2 servings.
(Recipe by Linda Gassenheimer)
