Black Bean Enchilada Skillet

Name: Black Bean Enchilada Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 cup yellow onion (chopped); 1 bell pepper (chopped); 2 clove garlic (minced); 2 can black beans (rinsed and drained); 1 can diced tomatoes; 1 can red enchilada sauce; 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 5 corn tortillas (cut into 1-inch strips); 1 cup shredded Mexican blend cheese; 0.25 cup fresh cilantro (chopped)

All the hearty, spicy flavors of enchiladas come together in one skillet for a fast and comforting weeknight meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $2.80/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar
High-Fiber

Ingredients

1 tablespoon olive oil
0.5 cup yellow onion (chopped)
1 bell pepper (chopped)
2 clove garlic (minced)
2 can black beans (rinsed and drained)
1 can diced tomatoes
1 can red enchilada sauce
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.75 teaspoon salt
0.25 teaspoon black pepper
5 corn tortillas (cut into 1-inch strips)
1 cup shredded Mexican blend cheese
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add chopped yellow onion and bell pepper; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
Add rinsed and drained black beans, undrained diced tomatoes, red enchilada sauce, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
Stir in the corn tortilla strips. Cook for 2-3 minutes until they start to soften.
Sprinkle the shredded Mexican blend cheese over the top of the skillet mixture. Cover the skillet (or if oven-safe, you can place it under the broiler for 2-3 minutes, watching carefully) until the cheese is melted and bubbly. Serve immediately, garnished with chopped fresh cilantro if desired.

Notes

You can add a dollop of sour cream or a scoop of guacamole for extra creaminess. For a milder version for kids, use a mild enchilada sauce and go easy on the chili powder.

Nutrition (per serving)

Calories: 400
Protein: 19.5 g
Carbohydrates: 55 g
Fat: 13 g
Fiber: 12 g
Sodium: 1200 mg
Saturated Fat: 5 g
Sugar: 5 g
Cholesterol: 20 mg