Easy Roasted Veggie Taco Skillet with Katie Lee | The Kitchen | Food Network скачать в хорошем качестве

Easy Roasted Veggie Taco Skillet with Katie Lee | The Kitchen | Food Network

Have a bunch of leftover roasted veg lying around in your fridge? Use them for a simple taco skillet dinner! Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/31Vpp4L Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Veggie Taco Skillet RECIPE COURTESY OF KATIE LEE Level: Easy Total: 35 min Active: 20 min Yield: 4 to 6 servings Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 3 scallions, thinly sliced, dark green parts kept separate One 4.5-ounce can mild green chiles 1 tablespoon chili powder 1 1/2 cups chopped leftover roasted veggies One 15-ounce can black beans, drained and rinsed 1 cup frozen spinach 1/2 cup frozen corn Kosher salt and freshly ground black pepper 1/2 cup jarred salsa 1 cup shredded Cheddar Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce Tortillas, warmed, for serving Directions Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce. Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #TheKitchen #FoodNetwork #RoastedVeggieTacoSkillet #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Easy Roasted Veggie Taco Skillet with Katie Lee | The Kitchen | Food Network    • Easy Roasted Veggie Taco Skillet with Kati...