Veggie Enchilada Skillet

Stack the tortillas; cut lengthwise into 1-inch strips. Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

In a large nonstick pan (or oven-safe if you’d like to broil at the end), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the drained beans; season with salt, pepper, and up to half the spice blend, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tortilla strips, cilantro sauce (carefully, as the liquid may splatter), cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through.

Evenly top the skillet with the cheddar and monterey jack and as much of the remaining spice blend as you'd like. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted. Turn off the heat. If desired, turn your oven to the broil function. Discard the foil and broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the sour cream. Enjoy!