By Linda Gassenheimer
Tribune News Service
Here’s a one-pan enchilada dinner that’s an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed!
You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish.
Helpful Hints
- Frozen chopped onion and green bell pepper can be used instead of fresh ones.
- 1 teaspoon minced garlic can be used instead of crushed garlic cloves.
- Sharp shredded Cheddar can be used instead of Monterey Jack cheese.
- Any type of pasta sauce can be used.
Countdown
- Assemble all ingredients.
- Make the recipe.
To buy: 1 can reduced-sodium black beans, 1 bottle marinara sauce, 1 bag low-fat shredded Monterey Jack cheese, 1 package 6-inch corn tortillas, 1 bottle ground cumin, 1 bottle smoked paprika, 1 green bell pepper, 1 bag arugula leaves
Staples: canola oil, onion, garlic, salt, and black peppercorns.
