Enchiladas are one of my favorite Mexican meals. What I don’t love is the amount of work and clean up goes into making a good batch of enchiladas. Making the filling, rolling the enchiladas, and the baking sometimes feels like too much work. And I don’t always have an hour or more to dedicate on a weeknight when I am craving enchiladas. Let’s be honest… I don’t think anyone does.
These Skinny Skillet Veggie Enchiladas satisfy my cravings for enchiladas without the fuss. I can make them in less than 30 minutes (yep!) and the only dishes I have to clean are my chopping board and skillet! Literally made it super easy!
You can work ahead for these and have the veggies chopped up to save time but really, it’s not that time consuming. Speaking of veggies, of course I added a rainbow of them. Yellow squash, green zucchini, red bell peppers, purple onions, corn, and poblano peppers!
If you want to add meat, a quick shortcut is to add in shredded rotisserie chicken. Cut down the amount of beans by half or increase the amount of enchilada sauce by another 1/4 cup to avoid having a dry dish.
Make sure you are using an oven safe skillet. Here is the one I like to use. You only need to pop the skillet in the oven for 5 minutes so the cheese can melt and get a golden color.
For spices, I used smoked paprika, cayenne pepper, chipotle powder and a little ancho chili powder. I know it seems like a lot, but a little of all of them really helps create a depth of flavor.
Serve it with some Mango Pico and Guacamole to add the finishing touches.
From my kitchen to yours, enjoy this delicious meal!
Skinny Skillet Veggie Enchiladas
- 1 onion, finely chopped
- 1 poblano pepper, deseeded and chopped
- 1 red bell pepper, finely chopped
- 1 zucchini, finely chopped
- 4 cloves garlic, minced
- 1 c fresh or frozen corn
- 1 15 oz can black beans, drained and rinsed
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 2 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/2 tsp ancho chili powder
- 2 tsp Avocado Oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 c red enchilada sauce
- 3 flour tortillas, cut into 1-2" thick strips
- 1 c Mexican blend cheese
- 2 green onion stalks, green part only (save the white bulbs for another recipe), chopped
- 1 lime, sliced into wedges for garnish
- Preheat oven to 450ºF
- On medium flame, heat an oven proof skillet and add oil to the skillet
- Add in the poblano peppers, and onions and saute for 2-3 minutes. Add in the garlic and roast an additional 30 seconds
- Add in the squash, zucchini, and bell peppers and saute for an additional 3 minutes until they are tender
- Add in the spices, beans, and corn and mix well
- Stir in the enchilada sauce
- Toss in the tortillas to cover the skillet evenly, and with a spatula, gently press into the mixture to cover with enchilada sauce. Don't mix it in, you just want it coated with the sauce so it doesn't dry out
- Turn off heat and sprinkle cheese evenly over the top
- Bake in preheated oven for 5 minutes or until cheese is melted and golden brown on top
- Remove from oven and let cool for minutes before serving
- Garnish with green onions and lime and serve hot
Summertime salads are one of my favorites to eat. They’re simple, light, filling, and don’t take much time in front of the stove or oven. I love this Rainbow Fajita Bowl because it is so easy to pull together and you can eat it as a dinner meal or prep it on the weekends for weekday lunches.
It’s vegan but if you’re looking to add in some chicken, super simple to do that too. I’ll include it in the notes below! You can marinate the chicken 30 minutes ahead or overnight but still get an amazing, tasty, juicy chicken too!
But on to my bowl. I just love the colors in this salad. And the fact that my girls ate it because of the rainbow foods (ok, well maybe they ate one leaf of salad but at least I got one in!). Drizzle with some chili lime dressing and you’re set! The spice, the crunch, the sweet corn… I think this salad bowl is calling my name for lunch again today!
Get your kids involved in this one. Once you have all the ingredients ready, have them help you assemble them for make ahead lunches for you and your kids!
From my kitchen to yours, enjoy this rainbow of colors and burst of flavor!
Rainbow Fajita Bowl
To add chicken, use the same fajita seasoning with 1 Tbsp oil. Mix together with chicken breast in a ziploc bag. Let marinate for 30 minutes or even overnight and grill over stove or bbq. Slice the chicken and add to the bowl.
Marinated Chicken can freeze up to 6 months to use at a later date.
For the Dressing:
- 3 Tbsp Olive Oil
- 5 Tbsp fresh squeezed lime juice
- 2 Tbsp cilantro, chopped finely
- 3 cloves garlic, minced
- 1/2 tsp brown sugar
- 1/2 tsp cumin powder
- 1 tsp red chili flakes (adjust to your spice level)
- 3/4 tsp salt
For the Fajita Seasoning:
- 2 Tbsp chili powder
- 2 tsp salt
- 1 Tbsp smoked paprika
- 2 Tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp cayenne pepper
- 2 tsp cumin powder
For the Fajita Bowl:
- 1 red bell pepper, sliced lengthwise
- 1 orange bell pepper, sliced lengthwise
- 1 zucchini, sliced into 1" strips
- 1 yellow squash, sliced into 1" strips
- 1/2 purple onion, sliced into 1" strips
- 1 c canned black beans, drained and rinsed
- 1 c sweet corn
- 1 avocado, cubed
- 1 large tomato, cubed
- 2 c spinach, or any leafy green of your choice
- 3 tsp olive or avocado oil
For the dressing:
- Add all the ingredients into a mason jar. Seal it tight and shake well for 3 minutes. Set aside to use later.
For the Fajita Veggies:
- Mix all the seasonings together for the fajita.
- In a bowl, add the onions, zucchini, bell peppers, and yellow squash.
- Mix in 2 tsp oil, and 1 Tbsp of fajita seasoning mix.
- Toss veggies well so they are all coated with the seasoning and let sit for 5 minutes.
- In a med sized skillet, heat the remaining 1 tsp oil on med flame.
- Add in the veggies and let cook for about 5-7 minutes, stirring only a few times to ensure they don't stick to the pan but do get some char on the veggies.
- Turn off heat and set aside.
- Line a large bowl with 1 c of greens.
- Layer in the veggies, sweet corn, black beans, avocado, and tomatoes.
- Drizzle with chili lime dressing.
Mango is my absolute favorite in the whole world! Done. That’s it. If I were stuck on an island and there were mangoes, I would be set.
That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time! I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken. There’s no wrong way to eat mango pico!
The mango pico that I made is very easy and simple but it packs a punch of flavor. I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.
From my kitchen to yours, enjoy this recipe!
- 2 ripe mangos, diced
- ½ c onions, finely diced
- 3 Tbsp cilantro, chopped
- 2 serrano peppers, finely diced (take of out the seeds and ribs to cut down the spice)
- Juice of 1 lemon
- ¼ tsp salt
- pinch of black pepper
- In a bowl, mix together all of the ingredients and give it a good toss.
- Refrigerate for 15-20 minutes to let seasonings and flavor marinate.
Tortilla Soup is one of my favorite soups. Especially this instant pot recipe which takes only 4 minutes to cook! It’s filled with delicious veggies and spices like ancho chile and chipotle powder to build a good depth of flavor. Perfect for a hectic weeknight or a cold day, this tortilla soup is a great way to use up pantry essentials. Continue reading “Instant Pot Tortilla Soup”