Easy Vegetable Enchilada Skillet

Langkah-langkah

1. Heat the canola oil in a large, oven-safe skillet over medium heat. Add in the onion and cook until slightly softened, about 3 minutes. Add in the garlic and cook, stirring, for an additional minute.
2. Add in the squashes, peppers, black beans, and corn, and season with salt, pepper, 1 teaspoon of the cumin, and chili powder. Saute, stirring occasionally, until the squash is tender and cooked through but not mushy, about 5-6 minutes. Preheat the broiler.
3. Stir in the enchilada sauce, the tortilla strips, and half of the cheese.
4. Top with the remaining cheese and place under the broiler until cheese is melted, bubbly, and beginning to brown, about 4-5 minutes.
5. Combine the sour cream (or greek yogurt), lime juice, and remaining teaspoon of cumin. Mix well and spoon over the top of the enchilada skillet. Garnish with fresh cilantro.