Some days just call for super quick meals, but of course I never want to sacrifice taste or nutrients. This is a one skillet meal where you can use leftovers, basic pantry ingredients and fresh/frozen veggies to get a hot and hearty meal on the table in 15 min. Ingredients are provided below but you can use whatever you have on hand – this serves about 4 people depending on appetites. Let me know if you have any questions!
INGREDIENTS
1 tbs oil
1 tsp cumin
1 cup veggies (onions, green peppers, roasted corn, zucchini, etc.)
1 cup chopped spinach
2 tbs chopped jalapenos
1 ½ cups cooked beans (black beans, pinto beans, kidney beans, etc.)
1 ½ cups enchilada sauce (approx. 1 can)
½ cup salsa
½ cup tortilla chips
1 cup cheese
Garnish with cilantro, sour cream, @bitchinsauce, avocado, green onions, jalapenos, and/or tortilla chips
Note: to make this more hearty, you can add 1 cup cooked rice/quinoa at the same time as the beans
METHOD
1 Heat oil in a skillet and add cumin and saute the veggies for about 1 min
2 Add the beans and enchilada sauce and salsa and mix together
3 Add tortilla chips, cover in cheese and let cook together. Optionally broil in the oven on high for 2 minutes (make sure you have an oven safe skillet!)
4 Garnish and enjoy
Food restrictions
🌱 Vegan-friendly – use vegan cheese
🌱 Jain friendly – use Jain enchilada sauce and use Jain veggies
Tags: Mexican, Quick & Easy
