If you are looking for a vibrant, comforting dinner that bursts with flavor while keeping things light and nourishing, this Healthy Enchilada Skillet Recipe is exactly what you need. It brings together colorful veggies, lean ground beef, and hearty beans all simmered in a tangy enchilada sauce with perfectly softened tortilla wedges, offering a one-pan meal that feels like a fiesta on your plate. This skillet is not only packed with nutrients but also incredibly satisfying, making it a standout choice for busy weeknights or casual gatherings with friends and family.
Ingredients You’ll Need
This Healthy Enchilada Skillet Recipe uses simple, wholesome ingredients that come together to deliver a perfect balance of taste, texture, and color. Each component contributes something special—whether it’s the freshness of vegetables, the warmth of spices, or the comforting softness of tortillas.
- Cooking spray: Keeps the skillet lightly greased without adding unnecessary calories.
- ½ teaspoon olive oil: Adds healthy fat and helps brown the beef beautifully.
- 1 lb lean ground beef: A great source of protein that keeps the dish hearty and filling.
- 1 small red bell pepper, diced: Adds sweet crunch and vibrant color to brighten the skillet.
- 1 medium zucchini, diced: Offers a subtle freshness and tender texture, balancing the richness.
- 6 green onions, sliced: White and light green for cooking, dark green for garnish, adding layers of onion flavor.
- 1 teaspoon chili powder: Brings subtle heat and depth to the enchilada base.
- 1 teaspoon ground cumin: Provides earthy warmth that perfectly complements the chili powder.
- ½ teaspoon garlic powder: Enhances savory notes without overpowering the dish.
- ½ teaspoon dried oregano: Adds a touch of herbaceous brightness for balance.
- 2 cups jarred or canned red enchilada sauce: The heart of the dish, packing bold, spicy tomato flavor.
- 1 (15 oz) can black beans, rinsed: Contributes creaminess and fiber for a satisfying element.
- 1 cup frozen corn: Adds bursts of sweetness and a pleasant bite.
- 8 (6-inch) corn tortillas, cut into wedges: Softens in the sauce to create that classic enchilada feel without rolling.
- 1 ½ cups shredded Mexican blend cheese: Melts into gooey, savory goodness to top it all off.
How to Make Healthy Enchilada Skillet Recipe
Step 1: Preheat the Skillet and Cook the Beef
Start by lightly spraying a large skillet with cooking spray and heating the olive oil over medium-high heat. Add the lean ground beef and cook it thoroughly, breaking it up with a spoon until it’s nicely browned and cooked through. This step lays a savory foundation packed with protein, and draining excess fat keeps the recipe healthy without sacrificing flavor.
Step 2: Add Veggies and Seasonings
Next, toss in the diced red bell pepper, zucchini, and the white and light green parts of the green onions. Cook them for a few minutes until they soften and get tender. Then, stir in the chili powder, ground cumin, garlic powder, and oregano. These spices bring that authentic enchilada taste alive with a perfect blend of smoky, earthy, and herbal notes that mingle beautifully with the vegetables and meat.
Step 3: Combine Sauce, Beans, and Corn
Pour in the rich, flavorful red enchilada sauce followed by the black beans and frozen corn. Stir everything together and let it simmer gently for a few minutes. This step allows the flavors to marry and the beans and corn to warm through, adding layers of texture and heartiness to your Healthy Enchilada Skillet Recipe.
Step 4: Add Tortilla Wedges and Cook
Now it’s time to fold in the tortilla wedges, stirring gently so they’re all coated with the sauce. Let them cook in the skillet for about 5 to 7 minutes so they soak up the delicious juices and soften just right. This method is a clever shortcut to enchiladas without the fuss of rolling, giving you all the satisfying goodness in a single-pan meal.
Step 5: Sprinkle Cheese and Melt
Sprinkle most of the shredded Mexican cheese blend over the skillet, cover it, and allow the cheese to melt into gooey perfection. This cheesy layer brings creaminess and indulgence to the dish, rounding out the sharp and spicy flavors with a luscious finish that’s impossible to resist.
How to Serve Healthy Enchilada Skillet Recipe
Garnishes
The garnishes are where the dish gets its finishing flair! Top the skillet with the dark green parts of sliced green onions, fresh cilantro, a few dollops of sour cream, diced tomatoes, and creamy avocado. These add pops of fresh color, cooling contrast, and bright, herbal notes that elevate every bite to new heights of deliciousness.
Side Dishes
This skillet is a wonderful stand-alone meal, but pairing it with a simple side like a crisp green salad, cilantro-lime rice, or even some crunchy tortilla chips can create a complete, well-rounded Mexican-inspired feast that’s sure to impress your family and friends.
Creative Ways to Present
Looking to dress it up for a crowd? Serve the skillet in individual small cast iron pans or colorful bowls for a rustic, inviting presentation. Alternatively, spoon it over a bed of cauliflower rice for a low-carb twist or use it as a filling for stuffed bell peppers to switch up the vibe while keeping that beloved Healthy Enchilada Skillet Recipe flavor front and center.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your enchilada skillet to an airtight container and refrigerate. It will keep well for up to 3 to 4 days, making it an excellent option for meal prep or quick lunches during the week. The flavors actually develop further overnight, so leftovers taste fantastic.
Freezing
You can freeze portions of this Healthy Enchilada Skillet Recipe in freezer-safe containers or bags for up to 2 months. Be sure to cool completely before freezing to keep the textures intact. Freezing is perfect for planning ahead and having a comforting homemade meal ready whenever you need it.
Reheating
Reheat leftovers gently in a skillet over low to medium heat, covering to help the cheese melt back into place. Alternatively, microwave individual portions for a quick fix, stirring halfway through to ensure even heating. Adding a splash of water or broth while reheating can revive the saucy texture nicely.
FAQs
Can I make this recipe vegetarian?
Absolutely! Substitute the lean ground beef with extra beans, chopped mushrooms, or a plant-based meat alternative. The combination of veggies and beans ensures plenty of protein and hearty texture, while the seasoning keeps the bold enchilada flavors intact.
Is it possible to use homemade enchilada sauce instead of store-bought?
Yes, homemade enchilada sauce works wonderfully and can deepen the flavor even more. Feel free to use your favorite recipe to keep this Healthy Enchilada Skillet Recipe as fresh and natural as you like.
Can I use flour tortillas instead of corn tortillas?
Sure, flour tortillas can be used, but corn tortillas are traditional and hold up well to soaking in the sauce. Flour tortillas may become softer quicker, so keep an eye on them to avoid overly mushy textures.
What if I want to make this recipe gluten-free?
This recipe is naturally gluten-free if you use corn tortillas and verify that your enchilada sauce contains no gluten additives. Always double-check labels to keep it safe.
How spicy is this dish?
The heat level is mild to moderate, thanks to the chili powder and enchilada sauce. You can adjust the spiciness by choosing a mild sauce or adding extra chili powder or cayenne if you like more kick.
Final Thoughts
This Healthy Enchilada Skillet Recipe has quickly become one of my favorite go-to meals because it’s bursting with fresh flavors, easy to whip up, and feels like pure comfort on a plate. Whether you’re feeding a family or cooking for yourself, this skillet is a guaranteed winner that balances health and indulgence perfectly. Give it a try and watch it become a staple in your dinner rotation!
Print
Healthy Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Healthy Enchilada Skillet is a quick and nutritious one-pan meal packed with lean ground beef, vibrant vegetables, black beans, and corn, all simmered in a flavorful red enchilada sauce and topped with melted Mexican blend cheese. Perfect for a family dinner, it combines classic enchilada flavors without the hassle of rolling tortillas, making it both convenient and delicious.
Ingredients
For the Skillet:
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small (about ¾ – 1 cup)
- 1 medium zucchini, diced small (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) jarred or canned red enchilada sauce
- 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 (about 8 ounces total)
- 1 ½ cups shredded Mexican blend cheese, divided
For Garnish:
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions
- Preheat the Skillet: Lightly spray a large skillet with cooking spray and heat ½ teaspoon olive oil over medium-high heat to prepare for sautéing.
- Cook the Beef: Add 1 lb lean ground beef to the skillet. Cook it until browned, breaking it up with a spoon as it cooks, about 5–6 minutes. Drain any excess fat to keep the dish healthy.
- Add the Veggies and Seasonings: Stir in the diced red bell pepper, zucchini, and the white/light green parts of the green onions. Cook for 3–4 minutes until the vegetables soften, enhancing flavor and texture.
- Add Spices: Mix in 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon dried oregano. Cook for an additional minute until the spices are fragrant, unleashing rich enchilada flavors.
- Add the Sauce and Beans: Pour in 2 cups of red enchilada sauce, add 1 can (15 oz) black beans rinsed and drained, and 1 cup frozen corn. Stir well and let it simmer for 3–4 minutes to meld the flavors.
- Add the Tortilla Wedges: Incorporate 8 corn tortillas cut into 6 wedges each into the skillet. Gently stir to coat the tortillas with sauce. Cook for 5–7 minutes until the tortillas soften and absorb the sauce.
- Add the Cheese: Sprinkle 1 cup of shredded Mexican blend cheese evenly over the skillet contents. Cover the skillet and let the cheese melt, approximately 3 minutes, creating a creamy topping.
- Serve: Remove the skillet from heat. Garnish with the dark green parts of the green onions, fresh cilantro, sour cream, diced tomatoes, and diced or sliced avocado to add freshness and creaminess.
Notes
- Use lean ground beef to keep the dish healthier and lower in fat.
- Feel free to substitute ground turkey or chicken to reduce fat content even further.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños.
- Black beans can be substituted with pinto beans or kidney beans if preferred.
- Make it vegetarian by omitting the meat and adding extra beans or plant-based meat substitutes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave to maintain texture and flavors.
