Description
This flavorful skillet enchilada recipe combines lean ground beef, colorful vegetables, black beans, and a zesty red enchilada sauce, all baked together with shredded Mexican cheese. Ready in just 30 minutes, it’s a quick and comforting family favorite perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil (or substitute with avocado oil)
- 1 lb lean ground beef (90-93% lean)
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed (or substitute with pinto beans)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 8-10 small corn tortillas, cut into triangles (gluten-free)
- 1 1/2 cups Mexican cheese blend, shredded
Instructions
- Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat to keep the dish lean.
- Add Vegetables: Add diced red bell pepper, zucchini, the white parts of sliced green onions, and frozen corn to the skillet with the cooked beef. Sauté for 3-4 minutes until the vegetables are tender but still slightly crisp.
- Season and Add Enchilada Sauce: Stir in chili powder, cumin, garlic powder, and dried oregano. Cook for another minute to toast the spices. Pour in the red enchilada sauce and stir well to combine all ingredients evenly.
- Add Tortillas and Cheese: Gently fold in the tortilla triangles and black beans, ensuring they are coated with the sauce. Evenly sprinkle the shredded Mexican cheese blend over the top of the mixture. Reduce heat to low, cover the skillet, and let the cheese melt for about 5 minutes.
- Add Toppings and Serve: Remove the skillet from heat. Top with the green parts of the green onions, fresh cilantro, diced avocado, sour cream, or your favorite toppings. Serve hot straight from the skillet with optional sides like tortilla chips or a fresh green salad.
Notes
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- For a vegetarian version, replace ground beef with cooked lentils or plant-based meat substitutes.
- To make it spicier, add jalapeños or cayenne pepper along with the chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the skillet or microwave.
- Substitute Mexican cheese blend with shredded cheddar and Monterey Jack if preferred.
