Name: Cheesy High-Protein Enchilada Skillet
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 1 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped (2 cups); 1 medium red bell pepper, chopped (about 1 cup); 1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces; 6 medium cloves garlic, finely chopped (2 tablespoons); 1 (15-ounce) jar red enchilada sauce; 1 (15-ounce) can no-salt-added black beans, rinsed; 6 (6-inch) yellow corn tortillas, each cut into 8 wedges; 1 cup shredded Mexican four-cheese blend; 2 radishes, thinly sliced (¼ cup); 2 tablespoons chopped fresh cilantro; 1 large jalapeño pepper, thinly sliced into rings (heaping ¼ cup); ¼ cup sour cream

Directions

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1 Set the oven broiler to preheat. Pour 2 tablespoons extra-virgin olive oil into a 12-inch cast-iron skillet and warm it over medium-high heat. Add the chopped yellow onion and red bell pepper, then cook for about 4 minutes, stirring from time to time, until they begin to soften.

2 Place the torn tofu pieces in the skillet with the vegetables. Continue cooking for 8 to 10 minutes, stirring frequently, until the tofu is lightly browned with crisp spots on its surface.

3 Stir the finely chopped garlic into the skillet. Let it cook for about 1 minute, stirring continuously, just until it becomes fragrant.

4 Take the skillet off the heat. Pour in the red enchilada sauce and add the rinsed black beans, stirring until they are distributed throughout the mixture. Gently fold in the corn tortilla wedges so everything is evenly combined.

5 Scatter 1 cup shredded Mexican four-cheese blend evenly across the skillet. Place the pan beneath the preheated broiler for about 3 minutes, or until the cheese has completely melted.

6 Finish the skillet with the sliced radishes, chopped cilantro, and jalapeño rings. Spoon ¼ cup sour cream in small dollops over the top, then serve.

Cheesy High-Protein Enchilada Skillet

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