Ingredients
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans, drained and rinsed
1 c. cherry tomatoes, halved
1 c. sweet corn
1 c. red enchilada sauce
1 c. shredded cheddar
1 c. shredded Monterey Jack
1 (14-oz.) package zoodles
Freshly chopped cilantro, for garnish
Preparation
Step 1In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add garlic and cook 1 minute. Add ground beef, breaking up with a wooden spoon, and cook until no longer pink, 6 minutes. Drain fat.Step 2Return skillet over medium heat. Stir in spices and season with salt and pepper. Add beans, tomatoes, corn, enchilada sauce, and cheeses. Cook until cheese is melty, 5 minutes. Add zoodles and cook, tossing to coat, 3 minutes.Step 3Garnish with cilantro before serving.
