Description
This Healthy Enchilada Skillet is a fast, flavorful, and beginner-friendly meal made in just 30 minutes. Featuring seasoned ground beef, hearty black beans, and tender corn tortillas, all simmered in a rich enchilada sauce and topped with gooey melted cheese, this dish delivers classic enchilada flavors without the hassle of rolling tortillas. Perfect for busy weeknights, this dish is gluten-free, customizable, and great for meal prep.
Ingredients
Scale
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced (about ¾ – 1 cup)
- 1 medium zucchini, diced (about 1 ¾ – 2 cups)
- 6 green onions, thinly sliced (white/light green and dark green parts separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) red enchilada sauce (store-bought or homemade)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire-roasted or regular)
- 8 (6-inch) corn tortillas, each cut into 6 wedges
- 1 ½ cups shredded Mexican blend cheese, divided
- Green onion tops, fresh cilantro, diced tomatoes, diced avocado, sour cream (for garnish)
Instructions
- Preheat the oven: Set the oven to 425°F (220°C) and place an oven-safe skillet over medium-high heat.
- Cook the beef and vegetables: Once the skillet is hot, add the olive oil and swirl to coat. Add the ground beef, diced bell pepper, zucchini, and the white and light green parts of the green onions. Use a spatula to break up the meat while stirring occasionally. Cook for about 8 minutes until the beef is browned and the zucchini is tender.
- Add seasonings and sauce: Turn off the heat and stir in the chili powder, cumin, garlic powder, and dried oregano. Pour in the enchilada sauce, followed by the black beans, corn, and ½ cup of shredded cheese. Stir until evenly combined.
- Incorporate the tortillas: Gently fold in the corn tortilla wedges, making sure they are well coated with the sauce. This helps the tortillas absorb the flavors while maintaining their texture.
- Bake until bubbly: Sprinkle the remaining cheese evenly on top. Transfer the skillet to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbling.
- Garnish and serve: Remove from the oven and top with green onion tops, fresh cilantro, diced tomatoes, avocado, and a dollop of sour cream. Serve warm and enjoy.
Notes
- To make this dish vegetarian, replace the beef with extra beans, mushrooms, or lentils.
- For a lower-sodium option, use no-salt-added canned beans and a homemade enchilada sauce with reduced sodium.
- If making ahead, assemble everything in the skillet and store it in the fridge. Bake just before serving.
- Leftovers can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet, Oven-baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 371
- Sugar: 5g
- Sodium: 882mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 62mg