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
Scale
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.
