Easy Weeknight Skillet Enchiladas

This dish! Oh man, how I love Mexican any way you mix it up! The idea is from Cassie over at Fed & Fit, but you know I’ve gotta sneak more veggies in this bad boy! I also found that fewer tortillas worked for me- the cauliflower, bean and corn combo make this dish savory and filling. I love all the textures, flavors, and colors. Topped with some avocado, cilantro and Tapatio, I could eat it about 4 meals in a row. And YES, I did top it with an over easy egg and eat it for breakfast. Man, I love doing that with 9 out of 10 meals! Enjoy this recipe guys, it’s a keeper!

INGREDIENTS

• 1 pound lean ground beef or turkey

• ½ teaspoon salt, to taste

• 1 small yellow onion

• 1 red bell pepper

• 2 teaspoons olive oil

• 12 oz cauliflower rice (defrosted)

• 15 oz can enchilada sauce (red or green is fine)

• 1 cup salsa (red if you chose red enchilada, green if green)

• 1/2 cup broth or water

• 1/2 can black beans

• 1 cup corn

• 2 cups sneaky greens (I used spinach)

• 2 teaspoons chili powder

• 1 teaspoon garlic powder

• 5 corn tortillas, cut into 1-inch strips

• 1 cup shredded Mexican-blend cheese

• Avocado, Cilantro, sour cream, for garnish

INSTRUCTIONS

1. Preheat the oven to 425 F.

2. Heat a large oven-safe skillet (cast iron is great) over medium-high heat and add the ground beef chili powder, garlic powder and salt. Cook for 5-8 minutes, until browned, then remove from pan and drain off the fat.

3. Dice the onion and bell pepper. Once the ground beef has finished browning and has been removed from the skillet, return it to medium heat and add the olive oil to the skillet along with the onion and bell pepper. Cook until the onion and pepper have softened.

4. Add the ground beef back to the skillet along with the cauliflower rice, enchilada sauce, broth, beans, corn. Add the sneaky greens last and cook until just wilted. Stir everything together until fully combined, then stir in the corn tortillas.

5. Sprinkle cheese over the top of the dish, then transfer it to the oven. Bake for 8-10 minutes, until the cheese is melted and browned, then remove from the oven.

6. Serve garnished with the cilantro and diced avocado. Enjoy!