Earthy, creamy black beans are balanced out by sweet, juicy corn.
Chile powder, paprika and cumin bring in smoky notes that add to the subtle spiciness of the poblano.
And the melty sharp Cheddar is offset by fresh scallions, radish and cilantro.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
This protein- and fiber-packed vegetarian meal is filling and perfect for busy weeknights.
Keep reading for expert tips, like what jot down of skillet works best.
Heat oil in a 10-inch ovenproof skillet over medium heat.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Add poblano, onion and corn; cook, stirring occasionally, until softened, about 10 minutes.
Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Stir in beans, enchilada sauce, chili powder, cumin, paprika and salt.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Fold in tortilla strips until evenly combined; sprinkle with Cheddar.
Broil until the cheese is melted, about 3 minutes.
Top with radish, scallion, cilantro and sour cream.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Serve with lime wedges, if desired.
You could make this recipe a day ahead,reheat itand add the toppings just before serving.
We use thin, chewycorn tortillasfor this recipe, but softer flour tortillas are just as tasty.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Making this swap will change the nutrition of the recipe, though.
Green bell peppers, jalapenos or Anaheim peppers would work just as well as poblano.
Try it with ourEasy Cilantro-Lime Rice.
Any leafy green salad would also be excellent, including our bright and refreshingOrange & Avocado Salad.
