Skillet Enchiladas with Pinto Beans
and cheese / tortillas
One pan skillet enchiladas are a favorite weeknight meal in our community of cooks. This version, which last appeared in 2021, uses pinto beans for a creamy, hearty protein base.
Smarts: We featured this recipe in 2018 with a homemade enchilada sauce. This time around, we're using a store-bought enchilada sauce to save time, but feel free to use the old version and make your own if you prefer.
- 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, store-bought - 2 cups
- Cheese, shredded Monterey Jack - 6 oz (sub cheddar)
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
Turn on the oven’s broiler.
Heat a large oven-safe skillet with oil 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!