Description
This Vegetarian Black Bean Enchilada Skillet is a quick, one-pan meal packed with hearty black beans, colorful vegetables, and melty cheese, all simmered in a zesty enchilada sauce. It’s a fuss-free, flavorful weeknight dinner that’s ready in about 30 minutes—no need to roll or bake enchiladas! Perfect for vegetarians or anyone looking for a satisfying, meatless main course.
Ingredients
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For the Skillet
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (15-ounce) can enchilada sauce
- 6 small corn tortillas, cut into strips
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper
For Topping
- 1 cup shredded Mexican-blend cheese or cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sliced jalapeño (optional)
- Sour cream or Greek yogurt (optional)
- Diced avocado (optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell peppers and sauté for 4-5 minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for another minute.
- Add Base Ingredients: Stir in the drained black beans, frozen corn, and tortilla strips. Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir to combine so the spices evenly coat the veggies and beans.
- Add Enchilada Sauce: Pour the enchilada sauce over the mixture. Stir everything to ensure all ingredients are evenly coated. Let it simmer for 5-6 minutes, until the sauce thickens slightly and the tortillas begin to soften.
- Add Cheese: Sprinkle the shredded cheese evenly over the skillet. Reduce heat to low, cover, and let cook for another 3-5 minutes until the cheese is melty and bubbly.
- Garnish and Serve: Remove from heat. Sprinkle with fresh cilantro and add any desired toppings such as sliced jalapeños, sour cream, or diced avocado. Serve hot, straight from the skillet.
Notes
- You can use flour tortillas or gluten-free tortillas if preferred.
- For extra protein, add a can of drained pinto beans or chickpeas.
- Use homemade enchilada sauce for deeper flavor if you have time.
- Leftovers keep well in the fridge for up to 3 days and make a great next-day lunch.
- Make it vegan by using plant-based cheese or omitting cheese entirely.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 5g
- Sodium: 860mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 20mg
