Skillet Poblano and Pumpkin Enchiladas
 
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Cook time
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Skillet Poblano and Pumpkin Enchiladas come together in one pan for the ultimate weeknight dinner. Vegetarian, protein-packed, and a guaranteed family favorite.
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Recipe type: Entree, Vegetarian
Serves: 6 servings
Ingredients
  • 2 Tbsp. extra-virgin olive oil, divided
  • ⅓ cup unsalted pepitas (pumpkin seeds)
  • 2¼ tsp. ground cumin, divided
  • ¾ tsp. kosher salt, divided
  • ½ yellow onion, finely chopped
  • 1 poblano pepper, seeds and ribs removed, finely chopped
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 3 garlic cloves, minced
  • ¾ tsp. freshly ground black pepper
  • 1 (15-oz.) can Great Northern Beans, drained and rinsed
  • 1 cup frozen fire-roasted corn, thawed
  • ¾ cup frozen shelled edamame, thawed
  • 8 oz. corn tortillas, cut into 1- to 2-inch pieces
  • 1 (16-oz.) can green enchilada sauce (or tomatillo salsa)
  • 1½ cups shredded Monterey Jack cheese
  • ⅓ cup plain 2% Greek yogurt
  • 1 Tbsp. freshly chopped cilantro
  • ½ tsp. lime zest
  • Optional toppings: additional fresh cilantro leaves, sliced avocado, shaved radish, crumbled Cotija cheese
Instructions
  1. Preheat oven to 450°F.
  2. Heat 1 Tbsp. of the oil in a large oven-safe skillet over medium heat. Add pumpkin seeds and toss to coat. Cook a few minutes until golden brown, tossing often. Season with ¼ tsp. of the cumin and ¼ tsp. of the salt; cook for an additional 30 seconds. Transfer to paper towels to cool.
  3. Add remaining 1 Tbsp. oil, onion, poblano, and jalapeño pepper to pan. Cook 4 to 5 minutes, until softened. Add garlic, remaining 2 tsp. cumin, ½ tsp salt, and black pepper; cook 1 to 2 minutes, stirring often. Stir in beans, corn, edamame, tortillas, and two-thirds of enchilada sauce (or salsa); stir to combine. Add ½ cup of the cheese and cook 2 to 3 minutes, stirring often, until cheese melds into sauce. Pour remaining one-third of enchilada sauce overtop and sprinkle with remaining 1 cup cheese. Transfer skillet to the oven and bake for 10 to 15 minutes, until cheese is golden and gooey.
  4. While enchiladas bake, prepare yogurt sauce by combining yogurt, cilantro, and lime zest in a small bowl. Whisk in 2 to 3 tsp. water to thin out to desired consistency.
  5. Remove skillet from the oven and top with cilantro-lime yogurt and additional garnishes of choice.
Nutrition Information
Serving size: ⅙th of recipe Calories: 445 Fat: 20 gm Saturated fat: 6.5 gm Carbohydrates: 39 gm Sugar: 5 gm Sodium: 820 mg Fiber: 18 gm Protein: 27 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/skillet-poblano-and-pumpkin-enchiladas/