Summer Vegetable Skillet Enchiladas

COOK NOURISH BLISS(5)
Hillary Steab: "I loved it. My husband and kids didn't like it as…" Read More
16Ingredients
30Minutes
530Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 red onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 1 medium zucchini (chopped)
  • 1 yellow squash (medium, chopped)
  • 1 cup corn kernels (fresh, from about 2 medium ears corn)
  • 1/4 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 cups baby arugula
  • 15 ounces black beans (drained and rinsed)
  • 8 corn tortillas (6-inch, torn into pieces)
  • 15 ounces red enchilada sauce (or homemade!)
  • 1 cup shredded pepper jack cheese (or cheddar or a mexican blend!)
  • chopped fresh cilantro (for garnish)
  • avocado (sliced, for serving)
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    NutritionView More

    530Calories
    Sodium88% DV2100mg
    Fat31% DV20g
    Protein55% DV28g
    Carbs21% DV62g
    Fiber64% DV16g
    Calories530Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium2100mg88%
    Potassium1050mg30%
    Protein28g55%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate62g21%
    Dietary Fiber16g64%
    Sugars15g30%
    Vitamin A45%
    Vitamin C60%
    Calcium60%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Hillary Steab 3 months ago
    I loved it. My husband and kids didn't like it as much as me, but still enjoyed it. I love that is was wasy and quick and a filling meatless meal. I substituted some ingredients for what I have in my fridge. I love recipes that are easy to do that with.
    Cecilia Gandara 4 months ago
    It turned out amazing though I didn’t have baby arugula so I used spinach instead
    Ashley C. 5 months ago
    Super easy, and a great filling option for meatless night.
    Kristina B. 7 months ago
    I am normally not a fan of zucchini/squash, but sliced it up for this recipe (as opposed to chunks) and I really liked it! It made 6 servings. I only did 6 tortillas, so 1/serving, and I think it was a great amount.
    Lorahwg a year ago
    This is delicious. It’s one I have made multiple times.
    Diana Gumber a year ago
    This is a quick, easy, and delicious recipe that is perfect for the busy weekdays. Some suggestions if you want to try it: The fresh corn really makes a difference, I would avoid using canned corn if possible. I would also recommend doubling the amount of beans, the recipe can easily accommodate it and it would increase the protein. If you like a little kick, I added Cayenne pepper to the paprika and cumin while cooking the veggies and it turned out wonderfully! If meal prepping, i would leave out the tortillas and have them added just before reheating to prevent them from becoming mush.
    Patty Robertson 2 years ago
    Excellent Very delicious, everyone loved it. I like to make this when we have Chicken Enchiladas. I did add crushed Tortilla chips instead of the Tortillas. The added crunch is delicious
    Kelli Owens 2 years ago
    So yummy and very easy. Didn't even miss the meat. Will definitely make again.
    rebecca williams 3 years ago
    Absolutely loved it! I toasted the tortilla pieces before adding them...my husband kept saying "this is really good"
    Autumn N. 3 years ago
    I make this quite often for dinner for me and my husband. It's super easy to make and very healthy with all the veggies. I mix it up with different vegetables and sauces. It's a very versatile dish. I add quinoa to mine for an extra punch of protein. My husband doesn't mind at all that there's no meat! He asks me to make it all the time and it's great for leftovers.

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