Packed with flavors, this easy stove top and one-pot Vegetarian Enchilada gets done in less than 30 minutes and is a great meal for the whole family to enjoy!
1/2cupsweet cornfrozen, soaked in warm water for 10 minutes before using in the recipe
1teaspoonground cumin
1/2teaspoonsmoked paprika
1/4teaspoonchipotle powderoptional
1/2teaspoonsaltor to taste
1 1/4cupsenchilada saucestore bought or homemade
5corn tortillas6 inch each, roughly cut into 2x2 inch pieces
1 1/2cupsmexican cheese blendor cheese of choice, adjust to taste
cilantroto garnish
sliced jalapeñosto serve
Instructions
Heat 1 tablespoon of olive oil in the 10-inch Circulon Symmetry Merlot Skillet. Once the oil is hot, add the onion and the garlic and cook for 2 minutes until the onions soften.
Then add the chopped red pepper and sweet potato.
Also add the black beans and sweet corn along with ground cumin, smoked paprika, chipotle powder (if using), salt and mix until everything is well combined. Cover the skillet and cook the veggies for around 5 to 6 minutes or until done.
Stir in the enchilada sauce and mix.
Then add the cut corn tortillas and stir gently.
Top with the cheese and then set heat to low. Cover the skillet and let the cheese melt on low heat for 2 to 3 minutes.
Turn off the heat and let it remain covered for 2 more minutes or until the cheese completely melts. Garnish with cilantro.
Serve the vegetarian enchiladas with sliced jalapeños!