Black Bean Enchilada Skillet Casserole JC
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil .5 cup, chopped Onions, raw 64 gram(s) bell pepper, red, sweet, raw 0.5 cup, strips Green Peppers (bell peppers) 2 cup, sliced Zucchini 3 serving Garlic, cooked (1 clove / serving) 1.5 cup Beans, black 1.25 cup La Victoria Enchilada Sauce 1 tsp Cumin seed .25 tsp Pepper, black 0.50 cup Cheese - Kraft Shredded Cheddar Cheese 2 serving El Pollo Loco, 6 inch corn tortilla 25 grams Cilantro, raw
Heat broiler to high
In a large oven-safe skillet, heat the oil over medium-high heat.
Add onion, red bell pepper, green bell pepper, zucchini and garlic to the skillet and cook for 3 to 5 minutes until onion softens.
Add drained and rinsed black beans, enchilada sauce, cumin, salt pepper 1/4 cup of cheese, tortilla cut into strips and mix together. Top with the reaming 1/4 cup of cheese.
Put the skillet under the broiler and broil for 5 to 8 minutes until the cheese is melted and bubbly. Garnish with cilantro.
Serving Size: Makes 6 servings
In a large oven-safe skillet, heat the oil over medium-high heat.
Add onion, red bell pepper, green bell pepper, zucchini and garlic to the skillet and cook for 3 to 5 minutes until onion softens.
Add drained and rinsed black beans, enchilada sauce, cumin, salt pepper 1/4 cup of cheese, tortilla cut into strips and mix together. Top with the reaming 1/4 cup of cheese.
Put the skillet under the broiler and broil for 5 to 8 minutes until the cheese is melted and bubbly. Garnish with cilantro.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 177.9
- Total Fat: 6.8 g
- Cholesterol: 8.3 mg
- Sodium: 406.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.7 g
- Protein: 7.3 g
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