Preheat the Skillet:

• Lightly spray a large skillet with cooking spray. Heat the olive oil over medium-high heat.

Cook the Beef:

• Add the lean ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-6 minutes. Drain any excess fat.

Add the Veggies and Seasonings:

• Add the diced red bell pepper, zucchini, and the white/light green parts of the green onions to the skillet. Cook for an additional 3-4 minutes until the vegetables soften.
• Stir in the chili powder, ground cumin, garlic powder, and dried oregano. Continue to cook for another minute until the spices are fragrant.

Add the Sauce and Beans:

• Pour in the red enchilada sauce, black beans, and frozen corn. Stir to combine and let it simmer for 3-4 minutes.

Add the Tortilla Wedges:

• Add the tortilla wedges to the skillet and gently stir to combine. Make sure the tortillas are coated with the sauce. Let it cook for another 5-7 minutes until the tortillas soften and soak up the sauce.

Add the Cheese:

• Sprinkle 1 cup of shredded Mexican blend cheese evenly over the skillet. Cover and let it melt, about 3 minutes.

Serve:

• Once the cheese has melted, remove the skillet from the heat. Garnish with the dark green parts of the green onions, fresh cilantro, sour cream, diced tomatoes, and avocado.