Easy Enchilada Skillet

Easy Enchilada Skillet

1 tablespoon extra virgin olive oil
1 onion, chopped
1 zucchini, chopped
1 15-oz can black beans, drained
1 cup corn
1 cup salsa verde
½ cup plain Greek yogurt or sour cream
4 teaspoons taco seasoning
(optional–2 cups cooked chicken)
6 small corn tortillas, sliced in strips
1 cup shredded cheddar or colby-jack cheese

In a large cast-iron or stainless steel skillet, heat the oil over medium heat. Add the onion and zucchini, saute about 5 minutes, or until the onions soften and the zucchini begins to brown a bit.

Add the black beans, corn and salsa, and cook for 1-2 minutes. If you desire, you can “mash” the mixture a bit to breakdown the beans.

Reduce the heat to simmer. Stir in the Greek yogurt (or sour cream) and taco seasoning. Add the chicken if using. Stir well.

Add the tortillas and press them a bit as you stir them in to make sure they are covered by the mixture, and well distributed throughout the skillet.

Preheat oven to broil.

Sprinkle the cheese on top. Place under the broiler for 1-2 minutes (watch it closely as it can go from melted to burned in no time!) until the cheese begins to bubble.

Top with chopped cilantro, avocado and yogurt/sour cream, if desired.

Serves 4.