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Pinto Bean Skillet Enchiladas
with poblanos

Active: 40 Total: 40

Skillet enchiladas have long been a community favorite. This version uses creamy pinto beans along with zesty poblano peppers for traditional south-of-the-border flavor.



Pinto Bean Skillet Enchiladas:
  • Tortillas, taco-sized corn or flour - 8 , chopped or torn into bite-sized pieces
  • Zucchini - 1 lb , cubed
  • Onions, medium - 1 , chopped
  • Peppers, poblano - 2 , seeded and diced (sub any hot or mild peppers)
  • Garlic - 2 cloves , chopped
  • Cheese, Monterey Jack - 6 oz , shredded (look for pre-shredded to save time, sub cheddar)
  • Beans, pinto (14 oz / 397 g) - 2 cans , drained and rinsed
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Green enchilada sauce, store-bought - 1 1/2 cups (sub red enchilada sauce)
  • Sour cream - 1/3 cup , for serving


  1. Tortillas / Zucchini / Onions / Poblanos / Garlic / Cheese - Prep as directed. Combine onions and poblanos. Store tortillas, zucchini, garlic, and cheese in separate containers. (Can be done up to 5 days ahead)

  2. Beans - Drain and rinse.

  3. Limes - Prep as directed.

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  1. Heat the oven’s broiler.

  2. Heat a large, broiler-safe skillet with cooking oil over medium heat. Add onions and poblanos to heated oil with a pinch of salt. Saute until beginning to soften, ~4 minutes.

  3. Add zucchini, garlic, and cumin and continue cooking until zucchini begins to soften, ~3 minutes more.

  4. Pour enchilada sauce over the vegetables and stir in beans. Bring to a simmer and season to taste with some salt and pepper if needed.

  5. Remove skillet from heat and fold in tortillas. Top with cheese.

  6. Transfer to oven and broil until cheese is melted and sauce is bubbly, 3 to 5 minutes (watch it closely to prevent burning).

  7. Serve enchiladas with sour cream and lime wedges to squeeze over top. Enjoy!



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