Black Bean Enchilada Skillet Casserole JC
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Black Bean Enchilada Skillet Casserole JC calories by ingredient
Introduction
Gluten-Free - Vegetarian - Nut-Free Gluten-Free - Vegetarian - Nut-FreeNumber 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
Directions
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.
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.