Cooked - High-protein Enchilada Skillet

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High-protein Enchilada Skillet

6.0

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped (2 cups)

1 medium red bell pepper, chopped (about 1 cup)

1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces

6 medium cloves garlic, finely chopped (2 tablespoons)

1 (15-ounce) jar red enchilada sauce

1 (15-ounce) can no-salt-added black beans, rinsed

6 (6-inch) yellow corn tortillas, each cut into 8 wedges

1 cup shredded Mexican four-cheese blend

2 radishes, thinly sliced (¼ cup)

2 tablespoons chopped fresh cilantro

1 large jalapeño pepper, thinly sliced into rings (heaping ¼ cup)

¼ cup sour cream

Preheat broiler. Heat 2 tablespoons oil in a 12-inch cast-iron skillet over medium-high heat.
Add chopped onion and chopped bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
Add tofu pieces; cook, stirring often, until the tofu is lightly browned and crispy in spots, 8 to 10 minutes.
Add chopped garlic; cook and stir until fragrant, about 1 minute.
Remove from heat. Stir in 1 jar enchilada sauce and the rinsed black beans.
Fold in tortilla wedges until evenly combined. Top with 1 cup cheese.
Broil until the cheese is melted, about 3 minutes.
Top with sliced radishes, chopped cilantro and sliced jalapeño. Dollop with ¼ cup sour cream.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍳Skillet

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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