One-Pot Vegetarian Enchilada

1 tablespoon of olive oil

1 small red onion diced

4-5 garlic cloves chopped

1 medium red pepper chopped

15 ounce of can black beans drained & rinced

1/2 cup of sweet corn frozen, soaked in warm water for 10 minutes

1 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

1/4 teapsoon of chipotle powder optional

1/2 teaspoon of salt to taste

1 1/4 cups of enchilada sauce store bought or homemade

5 6-inch corn tortillas roughly cut into 2x2 pieces

1 1/2 cups of Mexican cheese blend or cheese of choice

cilantro to garnish

jalapeños sliced to serve

1. Heat 1 tablespoon of olive oil in the 10" Circulon skillet. Once the oil is hot, add the onion and the garlic and cook for 2 minutes until the onions soften.
2. Add the chopped red pepper, sweet potato, black beans and sweet corn followed by the ground cumin, smoked paprika, chipotle powder (optional), salt and mix until everything is well combined.
3. Cover the skillet and cook the vegetables for around 5-6 minutes until done.
4. Stir in the enchilada sauce, mix, and add cut corn tortillas. Stir.
5. Top with the cheese and then set heat to low. Cover the skillet and let the cheese melt on low heat for 2 to 3 minutes. Turn off the heat and let it remain covered for 2 more minutes or until the cheese completely melts.
6. Garnish with cilantro and serve with sliced jalapeños!