Skillet Enchiladas with Pinto Beans
and cheese / tortillas
One pan skillet enchiladas are a favorite weeknight meal in our community of cooks. This version includes pinto beans, which add heartiness to the finished dish. Top the enchiladas with cheese and finish with sour cream or your other favorite enchilada toppings.
Red Enchilada Sauce:
- Oil, cooking - 1 Tbsp
- Chili powder - 2 tsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 7 Tbsp
- Stock, any type - 2 cups
Skillet Enchiladas with Pinto Beans:
- Onions, medium - 1 , diced
- Tortillas, taco-sized corn or flour - 8 , chopped into bite-sized pieces
- Kale, curly-leaf - 4 leaves , stems discarded, leaves chopped
- Zucchini - 8 oz , diced
- Corn, frozen - 1 cup
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Enchilada sauce (ingredients listed separately) - ~2 cups
- Cheese, Monterey Jack, shredded - 6 oz (sub cheddar)
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
- Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. (Note: sauce will be fairly thin.) (Can be done up to 5 days ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Corn - Defrost corn.
- Beans - Drain and rinse.
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- Turn on the oven’s broiler.
- Heat a large oven-safe skillet with oil (portion for enchiladas) over medium-high heat. Add onions to heated oil. Saute until beginning to soften, 1 to 2 minutes.
- Add zucchini with a pinch of salt and saute for 3 minutes more.
- Add kale, corn, beans, and enchilada sauce. Continue cooking to heat everything through.
- Remove pan from heat. Stir in tortillas and half the cheese. Top skillet with remaining half of cheese.
- Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
- Serve skillet enchiladas with sour cream on top. Enjoy!