One-Pan Enchilada Skillet
One-Pan Enchilada Skillet
Ingredients
For the Skillet
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 jalapeño, diced, seeds removed for less heat
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 1/2 cups sweetcorn, fresh or frozen
- 1 can black beans, 15 ounce, rinsed and drained
- 1 teaspoon pink Himalayan salt
- 1 tablespoon cumin, ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon taco seasoning
- 1 jar enchilada sauce, 15 ounce
- 2 cups cheddar cheese, shredded
For Garnish and Serving
- 1/4 cup cilantro, fresh, chopped
- 1 avocado, sliced
- 1/2 jalapeño, sliced, for garnish
- 2 spring onions, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 4 cups tortilla chips, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium heat. Add the olive oil.
⏱️ 5 min•🌡️ 375
- 2
Add the minced garlic and diced jalapeño to the hot oil. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the diced red onion to the skillet and cook for 2-3 minutes until slightly softened.
⏱️ 3 min
- 4
Stir in the diced green bell pepper and red bell pepper. Cook for another 3-4 minutes until the peppers begin to soften.
⏱️ 4 min
- 5
Add the sweetcorn and black beans to the skillet. Stir to combine all the vegetables.
⏱️ 1 min
- 6
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.
⏱️ 2 min
- 7
Pour the enchilada sauce over the seasoned vegetable and bean mixture. Stir to incorporate the sauce thoroughly.
⏱️ 1 min
- 8
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.
⏱️ 5 min
- 9
Remove the lid. Evenly sprinkle a generous layer of shredded cheddar cheese over the entire surface of the mixture in the skillet.
⏱️ 1 min
- 10
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 12 min•🌡️ 375
- 11
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.
⏱️ 2 min
- 12
Garnish the enchilada skillet with fresh chopped cilantro, sliced avocado, sliced jalapeños, sliced spring onions, and lime wedges.
⏱️ 2 min
- 13
Add dollops of sour cream on top.
⏱️ 1 min
- 14
Serve directly from the skillet or scoop a portion onto a plate. Enjoy with tortilla chips.
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Enchilada Skillet
For the Skillet
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 jalapeño, diced, seeds removed for less heat
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 1/2 cups sweetcorn, fresh or frozen
- 1 can black beans, 15 ounce, rinsed and drained
- 1 teaspoon pink Himalayan salt
- 1 tablespoon cumin, ground
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon taco seasoning
- 1 jar enchilada sauce, 15 ounce
- 2 cups cheddar cheese, shredded
For Garnish and Serving
- 1/4 cup cilantro, fresh, chopped
- 1 avocado, sliced
- 1/2 jalapeño, sliced, for garnish
- 2 spring onions, sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 4 cups tortilla chips, for serving
Instructions
- 1
Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium heat. Add the olive oil.
⏱️ 5 min•🌡️ 375 - 2
Add the minced garlic and diced jalapeño to the hot oil. Sauté for 1 minute until fragrant.
⏱️ 1 min - 3
Add the diced red onion to the skillet and cook for 2-3 minutes until slightly softened.
⏱️ 3 min - 4
Stir in the diced green bell pepper and red bell pepper. Cook for another 3-4 minutes until the peppers begin to soften.
⏱️ 4 min - 5
Add the sweetcorn and black beans to the skillet. Stir to combine all the vegetables.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
Pour the enchilada sauce over the seasoned vegetable and bean mixture. Stir to incorporate the sauce thoroughly.
⏱️ 1 min - 8
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.
⏱️ 5 min - 9
Remove the lid. Evenly sprinkle a generous layer of shredded cheddar cheese over the entire surface of the mixture in the skillet.
⏱️ 1 min - 10
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 12 min•🌡️ 375 - 11
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.
⏱️ 2 min - 12
Garnish the enchilada skillet with fresh chopped cilantro, sliced avocado, sliced jalapeños, sliced spring onions, and lime wedges.
⏱️ 2 min - 13
Add dollops of sour cream on top.
⏱️ 1 min - 14
Serve directly from the skillet or scoop a portion onto a plate. Enjoy with tortilla chips.