| Amount | Ingredient |
|---|---|
| 1 tbsp | olive oil |
| 1 | large yellow onion |
| 1 | large red bell pepper |
| 1 | jalapeño |
| 1 | medium zucchini |
| 2 | garlic cloves |
| 1 can (15 oz) | black beans |
| 1 can (4 oz) | chopped green chiles |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 2 tsp | lime juice |
| 1 can (20 oz) | enchilada sauce |
| 8 | small corn tortillas |
| 2 cup | shredded cheese |
| 2 tbsp | cilantro |
- Dice onion.
- Dice red pepper.
- Dice jalapeño.
- Dice zucchini.
- Mince garlic.
- Drain and rinse black beans.
- Slice tortillas into 1 inch strips.
- Finely chop cilantro.
- Preheat oven to 450°F.
- Heat olive oil in 12 inch cast iron skillet on medium/high.
- Add onion, red pepper, jalapeño, and zucchini and sauté for 5 minutes.
- Add garlic and sauté for 1 minute.
- Add black beans, green chiles, salt, pepper, and lime juice and sauté for 1 minute.
- Add half of the enchilada sauce and sauté for 1 minute.
- Add tortilla strips and mix well.
- Add remaining enchilada sauce and mix well.
- Cook for an additional 3 minutes.
- Add 1 cup of shredded cheese and stir until it is melted in.
- Top with the remaining 1 cup of shredded cheese.
- Place the skillet in the oven and cook for 5 minutes.
- Remove from oven and let sit for 5 minutes.
- Top with cilantro.
- Serve.