Good Day Cooks: Back to school dinner
Veggie Skillet Enchiladas
4-5 dinner servings
Ingredients
ENCHILADA SAUCE:
2 tablespoons olive oil
2 tablespoons all-purpose flour (gluten-free, if needed)
1 - 14 ounce can crushed tomatoes
1 tablespoon chili powder
1 teaspoon each: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
Sea salt, to taste
SKILLET ENCHILADAS:
1 tbsp Olive oil
8 - flour tortillas, cut into strips (sub corn tortillas for gluten-free)
A few handfuls of small button mushrooms, quartered
1 onion, diced
3 garlic cloves, minced
2 carrots, diced
1 medium zucchini, diced
1 bell pepper, diced
1 14oz. Can black beans, drained and rinsed
1 cups fresh or frozen corn kernels
1½ cups grated sharp cheddar cheese
GARNISHES:
1 dollup of sour cream or Greek yogurt, per serving
Guacamole
Cilantro, to sprinkle on top before serving