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Ever feel that afternoon grumble, but you just don’t know what to eat? You look in the fridge and find yourself searching for the right ingredients to just appear so you can make the perfect dish. However, spending 20 minutes in front of your fridge is a no-go when you got things to do, amirite? So instead of making a peanut butter jelly sandwich or a smoothie, opt for a single-serving enchilada lasagna dish. Made with layers of black beans, diced tomatoes, cheese, onions, and red peppers, this one-of-a-kind meal doesn’t require much time to make. All you need is a mini cast-iron skillet and a hungry tummy. Check out the whole recipe below.
Ingredients:
(Makes 2)
- 6 corn tortillas
- 1/2 can beans
- 1/2 can diced tomatoes
- 1/2 diced red peppers
- 3/4 bag shredded mixed cheese
- 1 quarter red onion
- 6 Tablespoons enchilada sauce
- 1/2 avocado
Instructions:
1. Preheat the oven to 425 degrees Fahrenheit.
2. Dice onions and red peppers into small, bite-sized pieces. Place them aside.
3. In a small cast-iron skillet, layer a corn tortilla.
4. Next, add a thin layer of shredded cheese, a teaspoon of diced tomatoes, a teaspoon of onions and red peppers, and a tablespoon of black beans.
5. Add more shredded cheese on top and top it off with another corn tortilla.
6. Repeat this process one more time, right on top, for a combined two layers of filling.
7. Once you finish the other layer of filling, top it off with another corn tortilla and add about three tablespoons of enchilada sauce on top.
8. Sprinkle a handful of cheese on top of the enchilada sauce.
9. Grab your skillets and place them in the oven for about five minutes, or until the cheese has melted completely.
10. Once out of the oven, add avocado slices, diced tomato, and cilantro right on top. Serve immediately.
Preheat the oven to 425 degrees Fahrenheit. Dice onions and red peppers into small bite-sized pieces. Place them aside.
In a small cast-iron skillet, layer a corn tortilla. Next, add a thin layer of shredded cheese, a teaspoon of diced tomatoes, a teaspoon of onions and red peppers, and a tablespoon of black beans. Add more shredded cheese on top and top it off with another corn tortilla. Repeat this process one more time, right on top, for a combined two layers of filling.
Once you finish the other layer of filling, top it off with another corn tortilla and add about three tablespoons of enchilada sauce on top. Sprinkle a handful of cheese on top of the enchilada sauce.
Grab your skillets and place them in the oven for about five minutes, or until the cheese has melted completely.
Once out of the oven, add avocado slices, diced tomato, and cilantro right on top. Serve immediately.
Lunch for a party of one? You betcha.
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