Skillet Enchiladas with Black Beans
with poblanos / corn
We're always looking to create new variations on skillet enchiladas. This stove-top twist on the classic enchilada is fast, easy, and offers a variety of flavors and textures in just one pan.
Smarts: Don’t let the sauce simmer too long and over-reduce. You want enough sauce to coat the ingredients without completely saturating them.
Smarts: Don’t let the sauce simmer too long and over-reduce. You want enough sauce to coat the ingredients without completely saturating them.
Tags
Ingredients
Red Enchilada Sauce with Adobo:
- Oil, cooking - 1 Tbsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 6 Tbsp
- Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
- Stock, any type - 2 cups
Skillet Enchiladas with Black Beans:
- Onions, medium - 1, diced
- Poblano peppers - 2, diced
- Zucchini - 12 oz, cubed
- Tortillas, corn and taco-sized - 8, chopped into bite-sized pieces
- Cilantro leaves - 2 Tbsp, chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Red Enchilada Sauce (ingredients listed separately) - ~2 cups
- Corn, frozen - 1 cup
- Cheese, Monterey Jack, shredded - 6 oz (sub cheddar)
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
Nutrition Facts
Amount Per Serving
Calories
520
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
7g
37%
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Trans Fat
< 1g
Just a moment...
Cholesterol
33mg
11%
Just a moment...
Sodium
613mg
26%
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Total Carbohydrate
65g
22%
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Dietary Fiber
13g
51%
Just a moment...
Sugars
11g
Just a moment...
Protein
26g
Just a moment...
Prep
- Make enchilada sauce - Combine oil (portion for the sauce), cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste, Adobo sauce, and stock. Simmer for 5 minutes to let the flavors come together. Taste and add more Adobo sauce if you’d like it spicier. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
- Onions / Peppers / Zucchini / Tortillas - Prep as directed. Combine onions and peppers. Store zucchini and tortillas in their own separate containers. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
- Beans - Drain and rinse.
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Make
- Turn on oven’s broiler.
- Heat a large oven-safe skillet with oil (portion for enchiladas) over medium-high heat. Add onions and peppers with a pinch of salt. Saute until soft, ~4 minutes.
- Add zucchini and saute until it begins to soften, ~2 minutes more.
- Pour sauce over top and add corn and beans. Stir until sauce begins to simmer, ~1 minute. Taste and season with some salt and pepper, if needed.
- Remove skillet from heat and stir in tortillas. Top with cheese.
- Transfer to oven and broil until cheese is melted and sauce is bubbling, ~3 minutes. (Watch it closely to prevent burning.)
- Serve skillet enchiladas with sour cream and cilantro on top. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
520
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
7g
37%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
33mg
11%
Just a moment...
Sodium
613mg
26%
Just a moment...
Total Carbohydrate
65g
22%
Just a moment...
Dietary Fiber
13g
51%
Just a moment...
Sugars
11g
Just a moment...
Protein
26g
Just a moment...
Reviews
Ratings
59 reviews
Pretty good. I like the colors in this skillet enchilada more than the green version. Kids complained I didn’t cook the zucchini long enough.
0 HelpfulI used canned Old El Paso enchilada sauce as a shortcut. Worked great! I also added cumin and a tiny bit of chili powder for additional flavor.
0 Helpful