Vegetarian Enchilada Skillet

with Black Beans & Aged White Cheddar

470 cals

25 mins

Description

Let loose with the concept of enchiladas. Once they’re released from their tortilla wraps, these ingredients have a chance to get playful in a pan. There are wholesome black beans, morsels of butternut squash and sweet pepper, all rolling around in a warmly spiced tomato sauce. Strips of flour tortillas find their way inside, along with a cheesy topping of aged white cheddar that comes bubbling from the oven.

Contains:

Milk, Sesame, Wheat

Ingredients

for 4 servings

400g Diced butternut squash
2 Garlic cloves
1 Onion (or shallot)
1 Sweet pepper
540ml Black beans (canned)
400ml Tomato sauce
90g Grated aged cheddar
6 Wheat flour tortillas
18g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Nutrition

Total fat	15g
Saturated Fat	6g
Sodium	1400mg
Total carbs	70g
Sugar	15g
Protein	21g
Fibres	15g

Recipe Instructions

Step 1: Mise en place

Preheat the oven to 450°F. Halve, peel and thinly slice the onion. Mince the garlic. Core and medium-dice the sweet pepper. Drain and rinse the black beans. Halve the tortillas; cut crosswise into ½ inch strips.

Step 2: Start the skillet

In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the onion and garlic. Sauté, 1 to 2 min., until fragrant. Add the squash, sweet pepper, ½ the spices and S&P. Sauté, 4 to 6 min., until lightly browned.

Step 3: Continue the skillet

To the pan of vegetables, add the tomato sauce, black beans, 1 cup water, the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 6 min., until combined.

Step 4: Finish the skillet & serve

To the pan of vegetables and sauce, add the tortillas; stir well. Top with the cheese. Transfer to the oven and bake, 6 to 8 min., until the cheese is bubbling and melted. Divide the skillet between your plates. Bon appétit!