Zucchini Enchilada Skillet

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

Ingredients

  • 3.35 oz. package Plant Boss Mild Plant Taco Crumbles

  • 2 Tbsp. oil

  • 1/2 red onion, diced

  • 1 bell pepper, diced

  • 2 medium zucchinis, diced (or 3 small)

  • 1/2 jalapeño, 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

  • 1 ½ cups vegetable stock

  • 1 cup shredded cheddar cheese (plant-based suggested)

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.

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