If you’re looking for a flavorful and easy vegetarian dish, then the Vegetarian Poblano, Corn & Mushroom Enchilada Skillet is just the right choice for you. This dish brings together delicious ingredients that not only taste great but are also healthy. With vibrant poblano peppers, sweet corn, and savory mushrooms, this skillet meal is comforting and satisfying.
Why Make This Recipe
Making this recipe is a great way to enjoy a hearty meal without any meat. It’s packed with nutrients and fiber from the vegetables and beans. Plus, it’s quick to prepare, making it perfect for busy weeknights. The best part is that it is customizable to suit your taste, and it only requires one skillet, which means less cleanup!
How to Make Vegetarian Poblano, Corn & Mushroom Enchilada Skillet
Ingredients
- 2 poblano peppers, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Directions
- In a large skillet, heat some oil over medium heat. Add the onions and garlic, sauté until fragrant.
- Add the chopped poblano peppers and mushrooms; cook until soft.
- Stir in the corn, black beans, cumin, chili powder, salt, and pepper.
- Pour the enchilada sauce over the mixture and mix well.
- Sprinkle shredded cheese on top and cover the skillet, allowing the cheese to melt.
- Garnish with fresh cilantro before serving.
How to Serve Vegetarian Poblano, Corn & Mushroom Enchilada Skillet
This skillet dish is best served hot, straight from the pan. You can serve it with warm tortillas, over rice, or even with a side salad. For added flair, top each serving with avocado slices or a dollop of sour cream.
How to Store Vegetarian Poblano, Corn & Mushroom Enchilada Skillet
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. You can also freeze the skillet meal for longer storage; just make sure to let it cool completely before placing it in a freezer-safe container.
Tips to Make Vegetarian Poblano, Corn & Mushroom Enchilada Skillet
- Use fresh vegetables for better flavor, but frozen corn works well too.
- Adjust the spices according to your preference; add more chili powder for extra heat.
- If you want a creamier texture, mix in some cream cheese or sour cream before adding the cheese on top.
Variation
You can add other vegetables like zucchini or spinach into the mix for more nutrients and flavor. If you prefer a spicier dish, consider adding jalapeños or using a spicier enchilada sauce.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the ingredients in advance and store them separately in the fridge. When ready to cook, just follow the directions.
2. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as the enchilada sauce you use is also gluten-free.
3. Can I substitute the cheese?
Absolutely! You can use dairy-free cheese for a vegan option, or skip the cheese entirely if you prefer.
Now you have everything you need to enjoy a delightful and comforting Vegetarian Poblano, Corn & Mushroom Enchilada Skillet! Happy cooking!
