Description
A quick and delicious Healthy Enchilada Skillet that combines vibrant vegetables, protein-packed beans, and flavorful enchilada sauce, all in one pan.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, diced
- Bell peppers: 2 (any color), diced
- Garlic: 3 cloves, minced
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup (fresh, frozen, or canned)
- Diced tomatoes: 1 can (14.5 oz), undrained
- Enchilada sauce: 1 cup
- Tortillas: 4 (corn or flour, cut into strips)
- Cheese: 1 cup, shredded (cheddar or Mexican blend)
- Cilantro: for garnish, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the diced onion and bell peppers for about 5 minutes until soft, then add minced garlic and cook for an additional 1-2 minutes.
- Add the drained black beans and corn, mixing well and cooking for another 2-3 minutes.
- Incorporate the diced tomatoes and enchilada sauce, stirring to combine and simmer for about 5 minutes.
- Layer in the tortilla strips, ensuring they are coated with the sauce.
- Sprinkle shredded cheese on top, cover the skillet, and cook for about 5 minutes until the cheese is melted.
- Garnish with chopped cilantro and serve warm.
Notes
- Feel free to adjust ingredient quantities based on your preferences.
- For added spice, consider including jalapeños or a dash of hot sauce.
- This dish can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Healthy Enchilada Skillet, quick meal, one-pan dish, vegetarian recipe