Skillet Black Bean + Zucchini Enchiladas | Ends and Stems
Skillet Black Bean + Zucchini Enchiladas
25 mins prepServes 2
If you eat leftovers for breakfast, you won’t be the first… You could assemble this in advance and refrigerate it. Bake within the next two nights for the best hot-out-of-the-oven taste, but it will take a bit longer in the oven when cooking it from
1 Red Bell Pepper
1 Zucchini
1 teaspoon Canola Oil
1 teaspoon Kosher Salt
12 ounces Red Enchilada Sauce (I like Hatch in a can)
1 can Black Beans
9 Corn Tortillas (“regular” size, 6 inch)
2 cups Monterey Jack Cheese (shredded)
1 Whole Tomato (diced for garnish)
1 cup Cilantro (chopped)
1 Avocado
3 Tablespoons Sour Cream (for garnish - optional)
