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Vegetarian Skillet Enchiladas
Ingredients
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon pepper
  • 8 corn tortillas (6 inches), cut into ½-inch strips
  • 1 cup shredded Mexican cheese blend
  • Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges
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