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Vegetarian Skillet Enchiladas
Ingredients
  • 3 cloves garlic
  • ½ red onion
  • 2 small zucchini
  • ½ red bell pepper
  • ½ green bell pepper
  • ¼ cup cilantro, for the garnish
  • 15-ounce can black beans (or 1 ½ cups cooked)
  • 6 small corn tortillas
  • 3 tablespoons olive oil
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon  kosher salt
  • 1 ½ cups corn, frozen or fresh
  • 2 ½ cups enchilada sauce, pre-made or homemade
  • 6 ounces (about 1 ½ cups) shredded sharp cheddar cheese, divided
  • Sour cream (for serving)
Steps
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