Skillet Poblano and Pumpkin Enchiladas come collectively in one particular pan for the ultimate weeknight dinner. Vegetarian and protein-packed, they will definitely come to be a loved ones favourite.
In anticipation of Cinco de Mayo this weekend, these vegetarian skillet enchiladas are cheesy, vibrant, and complete of genuine flavor. Plus, there is no filling and rolling involved, consequently they come collectively seamlessly.
How to Make Skillet Enchiladas:
- Firstly, this recipe kicks off with a complete spectrum of aromatics: onion, two types of chile peppers, and garlic. As soon as these cook down and come to be softened, a mix of fire-roasted corn, edamame, and white beans are added to up the protein and fiber ante. Ordinarily, I obtain frozen fire-roasted corn from Trader Joe’s, having said that if you have difficulty locating it, normal sweet corn will function fine!
- Secondly, stir in the the enchilada sauce (or salsa far more on this beneath), cheese, and corn tortillas. This recipe is distinctive for the reason that the tortillas are chopped and mixed into the filling, as opposed to becoming filled and rolled up.
- Just after that, scatter cheese overtop and transfer the skillet proper to the oven till the cheese melts into a gooey, golden topper. Lastly, drizzle the complete shebang with a very simple cilantro-lime yogurt sauce followed by cool and crunchy garnishes.
Are Poblano Peppers Hot?
Poblanos have a tendency to differ in heat from spicy to fairly mild, but there’s no way of telling just before you bite into them. Beyond their variable heat level, poblanos have a tendency to be slightly bitter in flavor, having said that come to be sweet when cooked.
What is Green Enchilada Sauce Created Of?
Green enchilada sauce is tangy, wealthy, and a lot brighter than its red counterpart. Frequently, you will locate a mix of green tomatillos and green chiles in the ingredient lineup, along with onions, garlic, and a mixture of spices (for instance, cumin and often coriander). For this recipe, having said that, you can decide on to use homemade green enchilada sauce or retailer-purchased.
Can I Substitute Salsa for Green Enchilada Sauce?
You can definitely decide on to use tomatillo salsa (AKA salsa verde) in spot of green enchilada sauce for the reason that each choices provide the tangy, vibrant flavor profile we’re going for right here.
Lastly, let’s speak toppings: a mix of cool and crunchy garnishes make sure you attain pure enchilada nirvana. For instance, fresh cilantro leaves, shaved radish, sliced avocado, and a sprinkle of Cotija cheese can assistance obtain textural (and flavor) interplay. In addition, the cilantro-lime yogurt also lends cooling, creaminess to offset the heat of the chiles.
Just be certain to let them rest just till they quit bubbling in the pan (about five minutes) just before garnishing. To sum up, this one particular-pan recipe channels all the classic flavors you really like in a vegetarian, nutrient-packed most important. If you make a decision to make it, be certain to tag #dishingouthealth so I can see your wonderful creations!
Extra Mexican-Inspired Meals:
Skillet Chipotle-Cauliflower Chilaquiles
30 Minute Loaded Quinoa Taco Salad
Skillet Poblano and Pumpkin Enchiladas
Author: Jamie Vespa MS, RD
Recipe variety: Entree, Vegetarian
Serves: six servings
Skillet Poblano and Pumpkin Enchiladas come collectively in one particular pan for the ultimate weeknight dinner. Vegetarian, protein-packed, and a assured loved ones favourite.
- two Tbsp. further-virgin olive oil, divided
- ⅓ cup unsalted pepitas (pumpkin seeds)
- 2¼ tsp. ground cumin, divided
- ¾ tsp. kosher salt, divided
- ½ yellow onion, finely chopped
- 1 poblano pepper, seeds and ribs removed, finely chopped
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- three garlic cloves, minced
- ¾ tsp. freshly ground black pepper
- 1 (15-oz.) can Excellent Northern Beans, drained and rinsed
- 1 cup frozen fire-roasted corn, thawed
- ¾ cup frozen shelled edamame, thawed
- eight oz. corn tortillas, reduce into 1- to two-inch pieces
- 1 (16-oz.) can green enchilada sauce (or tomatillo salsa)
- 1½ cups shredded Monterey Jack cheese
- ⅓ cup plain two% Greek yogurt
- 1 Tbsp. freshly chopped cilantro
- ½ tsp. lime zest
- Optional toppings: further fresh cilantro leaves, sliced avocado, shaved radish, crumbled Cotija cheese
- Preheat oven to 450°F.
- Heat 1 Tbsp. of the oil in a substantial oven-protected skillet more than medium heat. Add pumpkin seeds and toss to coat. Cook a couple of minutes till golden brown, tossing usually. Season with ¼ tsp. of the cumin and ¼ tsp. of the salt cook for an further 30 seconds. Transfer to paper towels to cool.
- Add remaining 1 Tbsp. oil, onion, poblano, and jalapeño pepper to pan. Cook four to five minutes, till softened. Add garlic, remaining two tsp. cumin, ½ tsp salt, and black pepper cook 1 to two minutes, stirring usually. Stir in beans, corn, edamame, tortillas, and two-thirds of enchilada sauce (or salsa) stir to combine. Add ½ cup of the cheese and cook two to three minutes, stirring usually, till cheese melds into sauce. Pour remaining one particular-third of enchilada sauce overtop and sprinkle with remaining 1 cup cheese. Transfer skillet to the oven and bake for 10 to 15 minutes, till cheese is golden and gooey.
- Though enchiladas bake, prepare yogurt sauce by combining yogurt, cilantro, and lime zest in a modest bowl. Whisk in two to three tsp. water to thin out to preferred consistency.
- Take away skillet from the oven and prime with cilantro-lime yogurt and further garnishes of selection.