@dietitiandebbie: Episode No. 11 NO BORING BEANS 🫘 Black Bean Enchilada Skillet 🫘Be sure to follow @dietitiandebbie for more bean recipes that are anything BUT boring. This black bean enchilada skillet is one of my top recipes for a reason! A one pot meal that takes 40 minutes or less from pantry staples like beans, enchilada sauce, and tortillas. INGREDIENTS 1 tablespoon olive oil 1/2 yellow onion, chopped (about 1 cup) chopped 1 bell pepper, chopped 2 zucchini or summer squash, sliced and quartered (about 2 cups) 1/4 cup chopped jalapeno 1 tablespoon chili powder 2 teaspoons garlic powder 1 1/2 teaspoons cumin 1 1/2 cups red enchilada sauce 1 (15 oz.) can black beans 5 corn tortillas cut into strips 1 1/4 cups shredded vegan Mexican blend cheese DIRECTIONS In a large skillet with tall sides add the olive oil, onion, bell pepper, and zucchini/squash. Cook until onion is translucent, about 5-7 minutes. 
 Stir in the jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes. 
 Add the enchilada sauce and bring to a simmer for 8-10 minutes until zucchini softens. 
 Stir in the black beans and tortillas. Taste and add salt if needed. 
 Sprinkle with the cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!)
 Serve with chopped avocado, cilantro, hot sauce, vegan sour cream.

Deborah Murphy

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Region: US

Wednesday 13 May 2026 13:03:33 GMT