Country Woman

Comfort Food

Cook up a filling meal—and cut down on the dish washing.


Use just one pot and dinner’s done.

Vegetarian Skillet Enchiladas

Whether it’s meatless Monday or your family eats vegetarian every day, everyone will be satisfied with these unconventi­onal enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. SUSAN COURT PEWAUKEE, WI TAKES: 25 MIN. • MAKES: 4 SERVINGS

1 Tbsp. canola oil 1 medium onion, chopped 1 medium sweet red pepper, chopped 2 garlic cloves, minced 1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce 1 cup frozen corn

2 tsp. chili powder

1/2 tsp. ground cumin

1/8 tsp. pepper

8 corn tortillas (6 in.),

cut into 1/2-in. strips

1 cup shredded

Mexican cheese blend Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

1. Preheat oven to 400 °. Heat oil in 10-in. cast-iron or other ovenproof skillet over medium-high heat.

Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in the tortillas.

2. Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredient­s.

11/2 CUPS 307 cal., 14g fat (5g sat. fat), 25mg chol., 839mg sod., 33g carb. (5g sugars, 7g fiber), 14g pro.

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