Mexican

Black Bean Enchilada Skillet Casserole JC is for Dinner.

Black Bean Enchilada Skillet Casserole JC takes 15 minutes to prepare.

Black Bean Enchilada Skillet Casserole JC takes 15 minutes to cook.

Black Bean Enchilada Skillet Casserole JC makes 6 servings.

The ingredients for Black Bean Enchilada Skillet Casserole JC are:

1 tbsp Extra Virgin Olive Oil
.5 cup, chopped Onions, raw
64 gram(s) bell pepper, red, sweet, raw
0.5 cup, strips Green Peppers (bell peppers)
2 cup, sliced Zucchini
3 serving Garlic, cooked (1 clove / serving)
1.5 cup Beans, black
1.25 cup La Victoria Enchilada Sauce
1 tsp Cumin seed
.25 tsp Pepper, black
0.50 cup Cheese - Kraft Shredded Cheddar Cheese
2 serving El Pollo Loco, 6 inch corn tortilla
25 grams Cilantro, raw

Here is how you make Black Bean Enchilada Skillet Casserole JC:

Heat broiler to highIn a large oven-safe skillet, heat the oil over medium-high heat.Add onion, red bell pepper, green bell pepper, zucchini and garlic to the skillet and cook for 3 to 5 minutes until onion softens.Add drained and rinsed black beans, enchilada sauce, cumin, salt pepper 1/4 cup of cheese, tortilla cut into strips and mix together. Top with the reaming 1/4 cup of cheese.Put the skillet under the broiler and broil for 5 to 8 minutes until the cheese is melted and bubbly. Garnish with cilantro.

The nutritional information for Black Bean Enchilada Skillet Casserole JC is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 177.9

• Total Fat: 6.8 g
• Cholesterol: 8.3 mg
• Sodium: 406.3 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 5.7 g
• Protein: 7.3 g

Black Bean Enchilada Skillet Casserole JC is Mexican cuisine.