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.
Ingredients
- 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)
Prep
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Onions - Dice onions. (Can be done up to 5 days ahead)
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Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Corn - Defrost corn.
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Beans - Drain and rinse.
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Make
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Turn on the oven’s broiler.
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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.
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Add zucchini with a pinch of salt and saute for 3 minutes more.
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Add kale, corn, beans, and enchilada sauce. Continue cooking to heat everything through.
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Remove pan from heat. Stir in tortillas and half the cheese. Top skillet with remaining half of cheese.
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Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
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Serve skillet enchiladas with sour cream on top. Enjoy!
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