Black Bean Enchilada Skillet

Oh, this Black Bean Enchilada Skillet! Let me tell you, it has become an absolute weeknight hero in our household. I was initially searching for something quick, relatively healthy, and packed with flavor that wouldn’t leave me with a mountain of dishes. When I stumbled upon the concept of a skillet enchilada, I was intrigued. The first time I made it, the aroma alone had my family peeking into the kitchen, asking what smelled so good. My kids, who can sometimes be picky about beans, absolutely devoured it, scooping up every last bit with tortilla chips. My husband, a big fan of anything with a Tex-Mex flair, declared it a “keeper” and even asked for the recipe so he could try making it himself (a rare event!). What I love most is its versatility – you can easily adjust the spice, add different veggies, or even throw in some leftover cooked chicken if you have it. It’s the kind of meal that feels indulgent and comforting, yet it’s surprisingly simple to throw together. It’s now a firm favorite in our meal rotation, perfect for those busy evenings when you crave something satisfying without the fuss. The bubbly cheese, the savory black beans, the zesty enchilada sauce, all mingling together in one pan – it’s pure, delicious magic!

Ingredients

• 1 tablespoon Olive Oil: For sautéing the vegetables, providing a base flavor.
• 1 medium Yellow Onion, chopped: Adds a sweet and savory aromatic base.
• 1 Red Bell Pepper, chopped: Lends sweetness, color, and a slight crunch.
• 2 cloves Garlic, minced: For a pungent, aromatic kick.
• 1 jalapeño, minced (optional, seeds removed for less heat): Adds a touch of spice, adjust to your preference.
• 1 (15-ounce) can Black Beans, rinsed and drained: The star protein, providing earthy flavor and texture.
• 1 (15-ounce) can Corn, drained (or 1.5 cups frozen corn, thawed): Adds sweetness and a pleasant textural contrast.
• 1 (10-ounce) can Red Enchilada Sauce: The heart of the enchilada flavor; choose your favorite mild, medium, or hot.
• 1/2 cup Vegetable Broth or Water: Helps to create the sauce consistency and prevent sticking.
• 1 teaspoon Chili Powder: For a classic Tex-Mex smoky warmth.
• 1 teaspoon Ground Cumin: Adds an earthy, warm depth of flavor.
• 1/2 teaspoon Smoked Paprika: Lends a lovely smoky dimension.
• 1/4 teaspoon Dried Oregano: For a hint of herbaceousness.
• Salt and freshly ground Black Pepper, to taste: To enhance all the flavors.
• 6-8 Corn Tortillas, cut into 1-inch strips or triangles: These will soften and meld into the skillet, mimicking traditional enchiladas.
• 1.5 cups Shredded Mexican Blend Cheese (or Cheddar, Monterey Jack): For that essential gooey, melted topping.
• Optional Garnishes: Fresh cilantro (chopped), sour cream or Greek yogurt, diced avocado, sliced green onions, pickled jalapeños, lime wedges.

Instructions

1. Sauté Aromatics: Heat the olive oil in a large oven-safe skillet (preferably cast iron, at least 10-12 inches) over medium heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, for 5-7 minutes, or until softened.
2. Add Garlic and Spices: Stir in the minced garlic and optional jalapeño. Cook for another minute until fragrant. Add the chili powder, ground cumin, smoked paprika, and dried oregano. Stir well and cook for 30 seconds more, allowing the spices to bloom.
3. Incorporate Beans, Corn, and Sauce: Add the rinsed and drained black beans, drained corn, enchilada sauce, and vegetable broth (or water) to the skillet. Stir everything together to combine. Season with salt and pepper to your taste. Bring the mixture to a gentle simmer.
4. Add Tortillas: Scatter the tortilla strips or triangles over the bean mixture. Gently press them down into the sauce with a spoon so they are mostly submerged. This helps them soften and absorb the flavors.
5. Simmer and Soften: Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, or until the tortillas have softened and the sauce has thickened slightly.
6. Cheese It Up: Preheat your oven’s broiler to high (or preheat oven to 375°F/190°C if you prefer baking). Uncover the skillet and sprinkle the shredded cheese evenly over the top of the mixture.
7. Melt and Brown:
   • Broiler Method (Quicker): Place the skillet under the broiler for 2-4 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden brown in spots.
   • Oven Method (Gentler): Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted and the edges are bubbling.
8. Rest and Garnish: Carefully remove the skillet from the oven/broiler. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the dish to cool slightly. Garnish generously with your chosen toppings like fresh cilantro, a dollop of sour cream, diced avocado, or green onions.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving (approximate): 380-450 kcal (This can vary based on specific ingredients like cheese type, enchilada sauce brand, and portion size).
• Protein: Approximately 18-22g. Primarily from black beans and cheese, essential for muscle repair and satiety.
• Fiber: Approximately 10-14g. High in fiber from beans, corn, vegetables, and corn tortillas, promoting digestive health and fullness.
• Fat: Approximately 15-20g (mostly from cheese and olive oil). Choose reduced-fat cheese to lower this if desired.
• Carbohydrates: Approximately 45-55g. Mainly from tortillas, beans, and corn, providing energy.
• Sodium: Content can be significant due to canned goods (beans, corn, enchilada sauce) and cheese. Look for low-sodium options where possible to manage intake.

Preparation Time

• Prep Time: Approximately 15-20 minutes. This includes chopping the onion, bell pepper, garlic, and jalapeño, as well as opening cans and measuring spices.
• Cook Time: Approximately 20-25 minutes. This covers sautéing, simmering, and the final melt under the broiler or in the oven.
• Total Time: Approximately 35-45 minutes. This makes the Black Bean Enchilada Skillet an excellent option for a relatively quick and satisfying weeknight dinner or a flavorful weekend meal without spending hours in the kitchen.

How to Serve

This Black Bean Enchilada Skillet is wonderfully versatile and can be served in a few delightful ways. Here are some ideas to make it a complete and exciting meal:

• Directly from the Skillet (Family Style):
  • Place the hot skillet (on a trivet to protect your table!) in the center of the dining table.
  • Provide serving spoons and let everyone scoop their desired portion onto their plates.
  • Set up a “toppings bar” with small bowls of:
    • Sour cream or plain Greek yogurt
    • Chopped fresh cilantro
    • Diced avocado or guacamole
    • Extra shredded cheese
    • Your favorite salsa (pico de gallo, salsa verde, or a smoky chipotle salsa)
    • Sliced pickled jalapeños for an extra kick
    • Lime wedges for a fresh citrusy squeeze
• With a Side of Grains:
  • Serve alongside a fluffy bed of Cilantro-Lime Rice to complement the Mexican flavors.
  • Spanish Rice or even plain white or brown rice would also work well to soak up any extra sauce.
  • Quinoa can be a great, protein-rich alternative.
• Alongside a Fresh Salad:
  • A simple green salad with a light vinaigrette (perhaps a lime or chipotle-lime dressing) can provide a refreshing contrast to the richness of the enchilada skillet.
  • A corn and black bean salsa salad could also enhance the theme.
• With Tortilla Chips:
  • Serve with a bowl of sturdy tortilla chips for scooping, almost like a hearty dip. This is especially popular with kids!
• As a Filling for Lettuce Wraps:
  • For a lighter, lower-carb option, spoon the enchilada skillet mixture into large, crisp lettuce leaves like romaine or butter lettuce.
• Individual Portions with All the Fixings:
  • Spoon individual servings onto plates and then let each person customize with their preferred garnishes.

No matter how you choose to serve it, the key is to embrace the customizable nature of the toppings to suit everyone’s preferences!

Additional Tips

1. Spice It Up (or Down): For more heat, keep the seeds in your jalapeño, add a pinch of cayenne pepper with the other spices, or use a spicier enchilada sauce. For less heat, omit the jalapeño entirely and ensure your enchilada sauce is mild. A dash of your favorite hot sauce at the end also works wonders.
2. Boost the Protein: While already hearty, you can easily add more protein. Stir in a cup of shredded cooked chicken (rotisserie chicken is great for this!), cooked ground turkey or beef (browned and drained), or even crumbled tofu or tempeh for a plant-based boost.
3. Veggie Overload: Don’t be afraid to add more vegetables! Sautéed zucchini, diced sweet potatoes (pre-cook them slightly), mushrooms, or even spinach (stirred in at the end until wilted) can add extra nutrients and flavor.
4. Sauce Selection Matters: The enchilada sauce is a key flavor component. Experiment with different brands and heat levels to find your favorite. You can also use green enchilada sauce for a different flavor profile. For an even more authentic touch, try making your own homemade enchilada sauce if you have the time!
5. Tortilla Tricks: Corn tortillas are traditional and offer great flavor. If you find they tear easily, you can warm them slightly before cutting or even lightly fry the strips for a moment to make them sturdier. Flour tortillas can be used, but they will result in a softer, more doughy texture.
6. Cheese Choices: A Mexican blend is convenient, but feel free to use sharp cheddar for a bolder flavor, Monterey Jack for ultimate meltiness, or even pepper jack for an extra kick of spice. For a creamier texture, you can stir in a bit of cream cheese with the enchilada sauce.
7. Make-Ahead Components: You can chop all your vegetables a day or two in advance and store them in an airtight container in the refrigerator. You can also mix your spices together. This will cut down on prep time significantly when you’re ready to cook.
8. Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire skillet (if you have a lot left) in a 350°F (175°C) oven until warmed through. The tortillas will continue to soften upon reheating, which many people enjoy.

FAQ Section

Q1: Can I make this Black Bean Enchilada Skillet vegan?
A1: Absolutely! To make it vegan, simply use a vegan shredded cheese alternative (there are many good melting ones available now) and ensure your enchilada sauce is dairy-free (most are, but it’s good to check). For garnish, use a plant-based sour cream or skip it in favor of avocado and salsa.

Q2: Is this recipe gluten-free?
A2: Yes, it can easily be gluten-free. Corn tortillas are naturally gluten-free. The main thing to check is your enchilada sauce; ensure it is certified gluten-free as some brands may use flour as a thickener. All other typical ingredients are generally gluten-free, but always double-check labels if you have celiac disease or a strong intolerance.

Q3: How can I make this dish more kid-friendly?
A3: To make it kid-friendly, omit the jalapeño or ensure all seeds and membranes are removed. Use a mild enchilada sauce. You can also serve spicy toppings like pickled jalapeños on the side for adults. Kids often enjoy a milder cheese like a simple cheddar or Monterey Jack. Serving with tortilla chips for scooping can also increase its appeal to little ones.

Q4: Can I freeze this Black Bean Enchilada Skillet?
A4: Yes, you can freeze it, though the texture of the tortillas might become a bit softer upon thawing and reheating. It’s best to freeze it before adding the final cheese topping if possible. Let the skillet mixture cool completely, transfer to a freezer-safe container, and freeze for up to 2-3 months. Thaw overnight in the refrigerator, then transfer to an oven-safe dish, top with fresh cheese, and bake at 375°F (190°C) until heated through and bubbly.

Q5: What kind of skillet is best for this recipe?
A5: An oven-safe skillet is essential if you plan to melt the cheese under the broiler or in the oven. A 10-inch or 12-inch cast iron skillet is ideal as it retains heat well, cooks evenly, and can go from stovetop to oven seamlessly. If you don’t have an oven-safe skillet, you can prepare the mixture on the stovetop, then transfer it to a baking dish before adding the cheese and baking/broiling.

Q6: Is homemade enchilada sauce significantly better than store-bought?
A6: Homemade enchilada sauce can offer a fresher, more nuanced flavor, and you have complete control over the ingredients (especially salt and spice levels). However, there are many excellent quality store-bought enchilada sauces available that make this dish incredibly convenient for a weeknight. If you have the time and inclination, try making your own, but don’t feel pressured – a good store-bought sauce will still yield a delicious result.

Q7: My skillet seems a bit watery. What can I do?
A7: If the mixture seems too watery after adding the enchilada sauce and broth, you can let it simmer uncovered for a few extra minutes before adding the tortillas. This will allow some of the excess liquid to evaporate and the sauce to thicken. Also, ensure your beans and corn are well-drained.

Q8: Can I use other types of beans instead of black beans?
A8: Definitely! While black beans are classic for this flavor profile, pinto beans would be an excellent substitute. Kidney beans or even a mix of beans could also work. Just ensure they are rinsed and drained if using canned, or fully cooked if starting from dried beans. The overall taste and texture might change slightly, but it will still be delicious.