Smoky Black Bean & Zucchini Enchilada Skillet

Prep the vegetables: Wash 2 medium zucchini, trim the ends, and cut them into 1.5 cm half-moons. Peel and finely chop 1 medium onion. Peel and mince 3 cloves of garlic. Cut 6 corn tortillas into 2 cm wide strips. Grate 100g of Monterey Jack cheese from a block.

Heat 1 tbsp of olive oil in a large, deep skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.

Add the minced garlic, 1 tsp of ground cumin, 1 tsp of smoked paprika, and 1/2 tsp of dried oregano to the skillet. Cook for 1 minute, stirring constantly, to toast the spices without burning the garlic.

Add the sliced zucchini to the skillet and cook for 4 minutes, stirring occasionally, until the edges begin to soften slightly.

Pour in 1 can (796 ml) of canned diced tomatoes with their juices. Drain and rinse 1 can (540 ml) of black beans, then add them to the skillet. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Submerge 1 piece of Parmigiano-Reggiano cheese rind (about 30g) into the center of the liquid. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer gently, uncovered, for 15 minutes, stirring occasionally, until the sauce has thickened and the zucchini is tender.

Carefully remove and discard the cheese rind from the skillet.

Gently fold the cut corn tortilla strips into the simmering sauce, ensuring they are submerged and coated. Simmer for an additional 3 minutes until the tortillas soften and absorb some of the rich sauce.

Sprinkle 100g of grated Monterey Jack cheese evenly over the top of the skillet. Cover the skillet with a lid and let it sit over low heat for 3 to 4 minutes until the cheese is completely melted and bubbly.

Remove the skillet from the heat. Garnish with dollops of 60 ml of sour cream and 15g of chopped fresh cilantro. Serve hot directly from the skillet, offering hot sauce on the side for extra heat.