This Healthy Enchilada Skillet is a one-pan wonder! Packed with tasty veggies, beans, and spices, it brings all the flavors of enchiladas without the fuss of rolling them up.
Who knew dinner could be this easy? Just throw everything in the skillet and let it cook. I love serving it with a sprinkle of cheese and some avocado on top—yum!
Key Ingredients & Substitutions
Olive Oil: A great base for cooking, providing heart-healthy fats. If you need a substitute, you can use avocado oil or coconut oil, which also work well.
Onion: Diced onions add sweetness and flavor. You can swap yellow onions for red onions or shallots if that’s what you have on hand. Each will bring a unique taste!
Black Beans: These are packed with protein and fiber. If you’re looking for a change, pinto beans or even chickpeas can be good alternatives.
Diced Tomatoes with Green Chiles: This canned ingredient adds spice and moisture. If you’re sensitive to spice, plain diced tomatoes or crushed tomatoes will work as well.
Enchilada Sauce: Store-bought is convenient, but homemade is easy to whip up with chili powder, tomato sauce, and spices. If you’re avoiding certain ingredients, make your own to suit your needs!
How Do I Get the Cheese to Melt Perfectly?
Melting cheese properly can elevate your dish. Here’s how to do it right:
- After mixing your ingredients, sprinkle the cheese evenly across the top.
- Cover the skillet with a lid, which creates steam and helps the cheese melt quickly.
- Cook on low heat to avoid burning or toughening the cheese.
Check after a few minutes; it should be gooey and delightful when done! I love a good melted cheese layer on top—it’s the cherry on top of this hearty skillet!
Healthy Enchilada Skillet Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 cup cooked brown rice or quinoa
- 1 cup enchilada sauce (store-bought or homemade)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded reduced-fat Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (optional, for serving)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious skillet dinner requires about 10 minutes of prep time and 15 minutes of cooking, making the total time around 25 minutes. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced onion and cook until softened, about 3-4 minutes. Next, stir in the minced garlic and diced bell pepper. Continue cooking for another 2-3 minutes until the vegetables are fragrant and tender.
2. Add the Remaining Ingredients:
Now it’s time to mix it all together! Stir in the corn, black beans, diced tomatoes (with their juices), cooked brown rice (or quinoa), and enchilada sauce. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything until it’s well combined and heated through, which should take about 5-7 minutes.
3. Melt the Cheese:
Sprinkle the shredded cheese evenly over the mixture in the skillet. Cover the skillet with a lid and let it cook for about 3-4 minutes, or until the cheese is melted and bubbly. This step adds a creamy, delicious topping to your dish!
4. Garnish and Serve:
Once the cheese is melted, remove the skillet from heat. Garnish with chopped fresh cilantro for added flavor. Serve your enchilada skillet hot, topped with slices of avocado and lime wedges if desired. Enjoy a hearty and healthy meal!
This recipe is sure to become a favorite, providing a delicious way to enjoy your veggies and whole grains in one pot. Happy cooking!
FAQ About Healthy Enchilada Skillet
Can I Use Different Types of Beans?
Absolutely! While black beans are a great choice for flavor and nutrition, you can easily substitute with pinto beans, kidney beans, or chickpeas depending on your preference.
Can I Make This Recipe Vegan?
Yes! To make this skillet vegan, simply omit the cheese or use a plant-based cheese alternative. Ensure that your enchilada sauce is vegan-friendly as well.
What Can I Serve with This Skillet?
This enchilada skillet is delicious on its own, but for a complete meal, consider serving it with a side of tortilla chips, a simple green salad, or cauliflower rice for a low-carb option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Feel free to ask any other questions you may have! Enjoy your cooking!