Skillet Enchiladas (Print Version)

# Ingredients:

01 - 1 handful of green onions, chopped, with some set aside for garnish.
02 - 1 medium zucchini, cut into small cubes.
03 - 1 pound minced lean beef.
04 - 1 red bell pepper, chopped into pieces.
05 - 1 teaspoon of ground cumin powder.
06 - 1 teaspoon of chili seasoning.
07 - Half a teaspoon of dried oregano.
08 - Half a teaspoon of garlic powder.
09 - About two cups of thick red enchilada-style sauce.
10 - 15 ounces of pre-drained black beans.
11 - Around 1 cup of frozen sweet corn.
12 - 8 pieces of corn tortillas, sliced into wedges.
13 - 1 and a half cups of shredded Mexican cheese blend.
14 - Some fine cooking spray.
15 - Half a teaspoon of olive oil.
16 - Optional toppings of your choice for garnish.

# Instructions:

01 - Turn on your oven and set it to 220°C.
02 - In a large skillet coated with oil, cook the beef alongside the veggies until the meat is well done.
03 - Combine your spices, enchilada sauce, drained beans, corn, and half a cup of shredded cheese in the pan.
04 - Stir the corn tortilla pieces into the mix so they’re well soaked in sauce.
05 - Sprinkle the rest of the cheese across the top evenly.
06 - Pop everything in the oven and bake for about 10 to 15 minutes, till it’s bubbling hot.
07 - Serve it steamy and dressed up with your favorite toppings.

# Notes:

01 - Cooks in just one pan.
02 - Great for sticking to a budget.
03 - Easily made without gluten.
04 - Packed with protein.

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