Camp Stove Skillet Enchiladas – Cabot Creamery
Outdoor summer camp cooking is fun for kids and adults. Try these Camp Stove Skillet Enchiladas with Cabot Cheddar.
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic
- 1 tablespoon taco seasoning*
- (4) 8” tortillas, corn or flour
- 15 ounce can black beans, drained
- 10 ounce can enchilada sauce
- 8 ounce Cabot Vermont Sharp Shredded Cheddar (about 2 cups)
- Toppings: Cabot Sour Cream, fresh cilantro, lime, avocado
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