Skillet Vegetable Enchilada Bake

When looking at a restaurant menu, I’ll usually choose the dish that has the most components.

If it’s between a chicken breast and say a roasted vegetable salad, I’m going with the salad.

The more color, texture and components that I can get in a dish, the better!

I think this is one of the reasons that I’m not a huge steak person. It’s just a piece of meat that seems boring to me.

I want flavor. I want color. I want fireworks going off in my mouth. (If that makes sense.)

I also love getting the most bang for my buck. My uncle used to call me the “Kentucky Sampler” because when we would visit family in Kentucy, I would have to try everyone’s food at the table. Thankfully I married a man who understands this quirk about me and usually doesn’t mind sharing (unless it’s his Zaxby’s fries.)

If you’re like me and love an exciting, colorful meal, then you will love this Skillet Vegetable Enchilada Bake.

This bake takes tasty veggies (black beans, sweet potato, kale, onions, peppers and corn) combines them with enchilada sauce and layers them with corn tortilla strips.

After baking, all of the Mexican flavors combine to leave you with a quick casserole that’s filling and on the healthy side.