One Pot Stove Top Enchiladas Summer Style Recipes
ONE POT STOVE TOP ENCHILADAS RECIPE - (4.6/5)
Provided by ngaldi
Number Of Ingredients 16
Steps:
- Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender. Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining ½ cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted.
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- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the zucchini, squash, corn, salt, cumin and smoked paprika. Cook for about 6 to 8 minutes, until the veggies are all tender. Stir in the arugula and black beans, and cook until the arugula is wilted.
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- Decrease the heat to medium low and continue to cook for about 3 to 5 minutes, until the cheese is melted and everything is nice and warm. Remove from the heat. Let stand for 5 minutes.
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