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Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium heat. Add the olive oil.

Add the minced garlic and diced jalapeño to the hot oil. Sauté for 1 minute until fragrant.

Add the diced red onion to the skillet and cook for 2-3 minutes until slightly softened.

Stir in the diced green bell pepper and red bell pepper. Cook for another 3-4 minutes until the peppers begin to soften.

Add the sweetcorn and black beans to the skillet. Stir to combine all the vegetables.

Season the vegetable mixture with pink Himalayan salt, ground cumin, smoked paprika, chili powder, and taco seasoning. Stir well to ensure all ingredients are coated with the spices.

Pour the enchilada sauce over the seasoned vegetable and bean mixture. Stir to incorporate the sauce thoroughly.

Cover the skillet with a lid (or aluminum foil if your skillet doesn't have a lid) and let it simmer for 5 minutes until the sauce slightly thickens and the flavors meld.

Remove the lid. Evenly sprinkle a generous layer of shredded cheddar cheese over the entire surface of the mixture in the skillet.

Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Once the cheese is melted and golden brown, carefully remove the skillet from the oven using oven mitts. Let it rest for a few minutes.

Garnish the enchilada skillet with fresh chopped cilantro, sliced avocado, sliced jalapeños, sliced spring onions, and lime wedges.

Add dollops of sour cream on top.

Serve directly from the skillet or scoop a portion onto a plate. Enjoy with tortilla chips.


Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium heat. Add the olive oil.

Add the minced garlic and diced jalapeño to the hot oil. Sauté for 1 minute until fragrant.

Add the diced red onion to the skillet and cook for 2-3 minutes until slightly softened.

Stir in the diced green bell pepper and red bell pepper. Cook for another 3-4 minutes until the peppers begin to soften.

Add the sweetcorn and black beans to the skillet. Stir to combine all the vegetables.

Season the vegetable mixture with pink Himalayan salt, ground cumin, smoked paprika, chili powder, and taco seasoning. Stir well to ensure all ingredients are coated with the spices.

Pour the enchilada sauce over the seasoned vegetable and bean mixture. Stir to incorporate the sauce thoroughly.

Cover the skillet with a lid (or aluminum foil if your skillet doesn't have a lid) and let it simmer for 5 minutes until the sauce slightly thickens and the flavors meld.

Remove the lid. Evenly sprinkle a generous layer of shredded cheddar cheese over the entire surface of the mixture in the skillet.

Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Once the cheese is melted and golden brown, carefully remove the skillet from the oven using oven mitts. Let it rest for a few minutes.

Garnish the enchilada skillet with fresh chopped cilantro, sliced avocado, sliced jalapeños, sliced spring onions, and lime wedges.

Add dollops of sour cream on top.

Serve directly from the skillet or scoop a portion onto a plate. Enjoy with tortilla chips.
