Vegetarian Enchilada Skillet
Ingredients
- 3 cups rice, cooked according to package directions
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 2 zucchini, diced
- 1 19 oz can black beans, drained and rinsed
- 1 215 ml jar of red enchilada sauce
- 1 cup shredded cheese (I used marble, but any cheese works)
Instructions
- Cook your rice according to the package and set aside, keeping it warm.
- In a large cast iron skillet over medium heat, sauté the diced onion and garlic for 3-4 minutes.
- Add in the bell pepper, zucchini, and black beans.
- Stir in the enchilada sauce and let simmer for 15 minutes.
- Top with shredded cheese and continue to let simmer for 3-5 minutes until the cheese is melted.
- Serve over rice and enjoy!