Instructions

• Preheat the oven to 450°F.
• In a 12-inch oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat.
• Add 1/2 onion (chopped), 1/2 poblano pepper (seeds removed and chopped), 1 red bell pepper (seeds removed and chopped), and 1 small zucchini (chopped). Sauté 4–5 minutes, until the vegetables are tender.
• Stir in 2 cloves garlic (minced) and cook 1 minute more.
• Add 1 cup fresh or frozen corn, 15 oz black beans (canned, rinsed and drained), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the juice of 1/2 lime. Stir to combine.
• Pour in half of the 20 oz red enchilada sauce and stir.
• Add 8 corn tortillas (cut into thick strips) and stir so the strips begin to absorb the sauce.
• Pour in the remaining enchilada sauce and stir until all the tortilla strips are coated. Cook 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
• Stir in 1 cup shredded cheddar or Mexican blend cheese until melted and incorporated.
• Sprinkle the remaining 1 cup shredded cheese evenly over the top.
• Transfer the skillet to the preheated oven and bake 5 minutes, or until the top cheese is melted. Use oven mitts when handling the hot skillet.
• Remove the skillet from the oven and let the enchiladas rest for 5 minutes.
• Top with sliced green onion, 1/4 cup chopped cilantro, 1 avocado (pit removed and chopped), and radish slices. Scoop onto plates and serve warm.