Ingredients
The following ingredients have 5 Servings
- 1 medium onion, fine dice
- 1 ½ cups mixed red, yellow, orange bell peppers, small dice
- 1 ½ cups corn (frozen or canned – if frozen-thawed)
- 2 – 15 oz. cans black beans (or pinto beans), rinsed and drained
- 3 cups Enchilada Sauce (store purchased or homemade)
- ¼ cup water
- 1 – [ 4 oz. can ] mild green chilies
- 1 ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon Mexican oregano (or regular oregano)
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon sea salt (+/-) *
- pinch cayenne pepper
- 8 or 9 corn tortillas, cut into one inch strips
- Sliced black olives
- Chopped tomatoes
- Chopped green onions
- Avocado slices
- Vegan Cashew “sour cream”
Instruction
- Preheat oven to 350 F.
- In a large nonstick skillet or Dutch oven (ceramic or enamel lined), over medium heat, sauté the onions and bell peppers until softened (5-9 minutes). If the veggies start to stick add a few tablespoons of water and water sauté until soft.
- Add all the remaining ingredients (except the tortillas and toppings).
- Stir well and then bring to a boil, then immediately reduce the heat to a simmer. Cook for 10 minutes.
- In the meantime, slice 8 or 9 corn tortillas into half, then cut each half into one inch width strips. Place on a parchment paper lined baking sheet and toast in the oven for approx. 5 minutes
- After 5 minutes, check the oven to see if the tortilla strips are lightly browned and crunchy. If not, leave in for another minute or so.
- Test the seasonings of the enchilada skillet; add more salt and seasonings to taste (if needed).
- Once the skillet enchilada flavors marry (after 10 minutes), add all the toasted tortilla chips and mix well to coat all the tortilla chips, cook the mixture for approx. 2-3 minutes.
- Serve immediately.
- Top with your favorite toppings.
