Skillet Enchiladas (One Pan, Easy Weeknight Tex-Mex) - Zest Plate

Ingredients

• 1 medium zucchini, diced into chunks.
• 6 green onions, separated.
• 1 teaspoon cumin powder.
• 2 cups of red enchilada sauce (store-bought or homemade).
• 1 red bell pepper, chopped into small pieces.
• 1 1/2 cups of shredded Mexican cheese blend.
• Cooking spray or a neutral cooking oil.
• 1/2 teaspoon garlic powder for extra flavor.
• 15 oz of black beans, rinsed and drained.
• 8 small corn tortillas, sliced into triangles.
• 1 lb of extra-lean ground beef.
• 1 cup of frozen corn kernels.
• 1/2 teaspoon dried oregano leaves.
• 1 teaspoon chili powder to add spice.
• A drizzle (1/2 tsp) of olive oil for sautéing.
• Optional toppings, like fresh cilantro or avocado.