Skillet Enchilada Casserole
Ingredients
- 4 piece large flour tortillas (diced into bite sized, use gluten free if necessary)
- 2 small zucchini diced
- 2 small red pepper diced
- ½ small onion diced
- 2 garlic cloves minced
- 1 tsp dried italian seasoning
- 1 cup tomato sauce
- 1 cup shredded non-dairy cheese
- salt and pepper (to taste)
- chopped fresh basil for garnish if desired
Instructions
- Spray a large cast-iron or nonstick skillet with non-stick cooking spray. Heat and add the diced tortillas.
- Cook tortillas until browned, around 5 minutes. Remove tortillas from the skillet.
- Add garlic cloves and cook for one to two minutes, until fragrant.
- Next, add diced onions, zucchini and red bell peppers and cook for about five to seven minutes or until the vegetables are soft.
- Add back in the tortillas, tomato sauce and spices and let simmer.
- Add in ¾ cups of vegan cheese and stir until melted, 2-3 minutes.
- Top with the remaining ¼ cup cheese and cover until melted. Garnish with fresh basil, if desired.
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