Enchilada Skillet Fiesta
This one-pan enchilada skillet is packed with black beans, corn, and bell peppers, all simmered in a zesty sauce with tortillas. It's a satisfying and quick dinner for any night of the week.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon dried oregano
- 1 can (425 grams) black beans, rinsed and drained
- 1.5 cups frozen corn kernels
- 1 can (425 grams) crushed tomatoes
- 0.5 cup vegetable broth
- 1.5 cups red enchilada sauce
- 6 small corn tortillas, cut into 1-inch strips
- 0.75 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons plain yogurt or sour cream
Instructions
- Heat 2 teaspoons olive oil in a large, oven-safe skillet over medium heat. Add 1 medium finely diced onion, 1 cored and diced red bell pepper, and 1 cored and diced green bell pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.
- Add 2 finely chopped cloves garlic, 1 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.25 teaspoon smoked paprika, and 0.25 teaspoon dried oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
- Stir in 1 can (425 grams) rinsed and drained black beans, 1.5 cups frozen corn kernels, 1 can (425 grams) crushed tomatoes, 0.5 cup vegetable broth, and 1.5 cups red enchilada sauce. Bring the mixture to a gentle simmer.
- Add 6 small corn tortillas cut into 1-inch strips to the skillet, stirring gently to coat them in the sauce. Let it simmer for 5-7 minutes, stirring occasionally, until the tortillas soften and absorb some of the liquid.
- Sprinkle 0.75 cup shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet with a lid or aluminum foil and let it sit for 5 minutes, or until the cheese is melted and bubbly.
- Remove the lid and carefully transfer the skillet to the table. Garnish generously with 0.25 cup fresh chopped cilantro and dollop with 2 tablespoons plain yogurt or sour cream. Serve hot directly from the skillet.