ROASTED VEGGIE TACO SKILLET

Roasted Veggie Taco Skillet image

Provided by Katie Lee Biegel

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 garlic cloves, minced
3 scallions, thinly sliced, dark green parts kept separate
One 4.5-ounce can mild green chiles
1 tablespoon chili powder
1 1/2 cups chopped leftover roasted veggies
One 15-ounce can black beans, drained and rinsed
1 cup frozen spinach
1/2 cup frozen corn
Kosher salt and freshly ground black pepper
1/2 cup jarred salsa
1 cup shredded Cheddar
Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce
Tortillas, warmed, for serving

Steps:

Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.