30-Minute Gnocchi Enchilada Skillet
Try this 30-Minute Gnocchi Enchilada Skillet recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1 small green pepper chopped
- 1/2 yellow onion chopped
- 1 small red pepper chopped
- 1 (15 ounce) can black beans drained and rinsed
- 16 ounces gnocchi i used gluten free gnocchi
- 3/4 cup corn kernels
- 1 (15 ounce) can enchilada sauce
- optional toppings: avocado cilantro, jalapenos
- Carbohydrate 8.99642364853091 g
- Cholesterol 0 mg
- Fat 1.39471791818166 g
- Fiber 1.92223907437718 g
- Protein 1.52784557518066 g
- Saturated Fat 0.20319492748771 g
- Serving Size 1 1 Serving (193g)
- Sodium 6.62719846099376 mg
- Sugar 7.07418457415373 g
- Trans Fat 0.112768611681627 g
- Calories 49 calories
Heat a large skillet over medium heat. Once hot, add the olive oil and gnocchi. Cook gnocchi until browned, about 7 minutes, and then transfer to a plate or bowl.Add the onions to the pan and cook for 2 minutes before adding the peppers. Saute onions and peppers until tender, 5 minutes, and then add the corn, beans and cooked gnocchi. Mix in the salt, pepper and spices and then stir in the enchilada sauce. Cook mixture together until everything is heated though, 3-4 minutes.Serve while hot and top with your favorite toppings
