Zucchini Enchilada Skillet

  • Total Time: 45 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Ingredients

  • 1 package (3.35 oz.) Plant Boss™ Mild Plant Taco

  • 2 Tbsp. oil

  • ½ red onion, diced

  • 1 bell pepper, diced

  • 2 medium zucchinis, diced (or 3 small)

  • ½ jalapeno, minced (optional)

  • 2 Tbsp. tomato paste

  • 8 oz. can tomato sauce

  • 8 oz. Simply Organic® enchilada sauce (or 10 oz. can)

  • 15 oz. can diced tomatoes, drained

  • 1½ cups vegetable stock

  • 1 cup shredded cheddar cheese (dairy or non-dairy)

Directions

    1. Heat oil in a large skillet. Add onion, bell pepper, zucchini and jalapeño and sauté for 5 minutes.
    2. Add tomato paste and sauté for an additional 1-2 minutes. 
    3. Stir in tomato sauce, enchilada sauce, tomatoes, crumbles and stock.
    4. Simmer for 15-20 minutes on medium heat, stirring occasionally.
    5. Stir in cheese and cook for 2-3 minutes, or until cheese melts.  
    6. Let cool 5 minutes. Serve topped with crushed tortilla chips or over rice.

    Be the boss: top with fresh cilantro, lime slices, crispy tortilla strips or jalapeno slices.