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Skillet Vegetarian Enchiladas
Ingredients
  • 1 tablespoon olive oil
  • ½ onion chopped
  • ½ poblano pepper seeds removed and chopped
  • 1 red bell pepper seeds removed and chopped
  • 1 small zucchini chopped
  • 2 cloves garlic minced
  • 1 cup fresh or frozen corn
  • 15 oz black beans canned, rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ juice of lime
  • 20 oz red enchilada sauce
  •  
  • 8 corn tortillas cut into thick strips
  • 2 cups shredded cheddar cheese or Mexican blend cheese divided
  • 1 green onion sliced, for garnish
  • ¼ cup chopped cilantro for garnish
  • 1 avocado pit removed and chopped, for garnish
  • Radish slices for garnish
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