Meatless Monday: Cast Iron Skillet Cheese & Veggie Enchiladas Are a Hearty Vegetarian Dinner by 30Seconds Food

Vegetarian Dinner
5 months ago
Meatless Monday: Cast Iron Skillet Cheese & Veggie Enchiladas Are a Hearty Vegetarian Dinner

Not eating meat for Lent? These hearty cheese enchiladas will satisfy your Mexican food cravings and fill you up – and you won't even miss the meat! If you like spice, use a poblano pepper. Not so much? A red bell pepper adds sweetness and no spice. You choose! 

You'll need:

Here's how to make it:

  1. Heat the olive oil in a cast iron skillet. Add the red bell pepper or poblano pepper and onion, and cook until softened, about 5 minutes. Add the garlic and cumin. Season with salt and pepper, to taste. Cook about 1 minute. Pour into a bowl and set aside. 
  2. Pour about a 1/2 cup of the enchilada sauce into the bottom of the skillet. 
  3. To make enchiladas, divide the vegetable mixture, black beans and 2 cups of the cheese between the tortillas. Roll up and place on top of the enchilada sauce, seam side down. 
  4. Pour the remaining sauce over the top of the enchiladas. Cover the skillet with a lid or aluminum foil. 
  5. Bake in a preheated 350-degree F oven until enchiladas are hot and bubbly, about 15-20 minutes. Top with the remaining 1 cup of cheese and bake an additional 5-10 minutes, or until cheese is melted. Garnish with desired toppings and serve. 

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Cassiday
This sounds so good! 😋
Donna John
I've never made enchiladas in my cast iron skillet. But you know I'm going to try it now! I vote poblanos for this recipe. Will let ya'll know how they turned out.

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