1400 700 vegan fiestaenchiladaskillet horizontal

Fiesta Enchilada Skillet

with Mole Black Beans & Avocado

dinner

Vegan Mozzarella Corn Black Beans Lime Avocado Tomatoes Vegan Cheese Fruit Summer Recipes Party Foods Quick and Easy Gluten-Free High-Protein Nut-Free Soy-Free Mexican Appetizer Beans/Legumes Squash Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
20g
CARBOHYDRATES
93g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 1 zucchini
  4. 13.4 oz black beans
  5. 14.5 oz diced tomatoes
  6. 2 tsp Mexican mole spice blend
  7. 1 tsp ground cumin
  8. 2 corn tortillas
  9. 2 oz vegan mozzarella
  10. 1 avocado
  11. 1 lime
  12. 1 ear corn
  13. 3 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Small skillet
  • Large oven-safe skillet

INSTRUCTIONS

1
Prepare the produce

Peel and dice the onion. Peel and mince the garlic. Trim and dice the zucchini. Drain and rinse the black beans. Cut the corn kernels off the cob.

2
Make the mole black beans

Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat. Add diced onion, minced garlic, and a pinch of salt and pepper, and cook until softened, 3 to 5 minutes. Add diced zucchini, black beans, tomatoes, Mexican mole spice blend, cumin, and ¼ tsp salt, and cook until slightly thickened, 4 to 6 minutes.

3
Crisp the tortillas

Thinly slice the corn tortillas into ¼ inch thick strips. Heat 2 tbsp vegetable oil in a small skillet over medium-high heat. Once hot, add tortilla strips and cook until lightly browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

4
Finish the enchilada skillet

Set the oven to broil on low. Add corn kernels to the skillet with the mole black beans and stir to combine. Top with mozzarella and place skillet in oven until cheese melts, 3 to 4 minutes.

5
Serve

Halve the avocado, remove the pit, and slice the flesh. Halve the lime, juice one half, and divide the other half into wedges. Top the fiesta enchilada skillet with crispy tortillas, sliced avocado, and lime juice. Serve with lime wedges. Enjoy!