This Healthy Enchilada Skillet is a fun and tasty dish that’s super easy to make! It’s packed with beans, veggies, and topped with melty cheese for a quick meal your whole family will love.
The best part? You can throw everything in one pan. Less cleanup means more time to enjoy your delicious meal! I like to serve it with some fresh avocado on top—yum!
Key Ingredients & Substitutions
Olive Oil: This is a great choice for sautéing as it’s light and healthy. If you’re out of olive oil, feel free to use avocado oil or even coconut oil for a different flavor.
Black Beans: They add protein and fiber. If you want a change, kidney beans or pinto beans work well too! Just make sure they’re rinsed and drained to reduce sodium.
Enchilada Sauce: Store-bought is quick, but homemade is always a treat! You can substitute it with taco sauce or even salsa if you’re in a pinch. Adjust the spice level to your liking!
Cheese: I like using reduced-fat cheese to keep it lighter, but a whole milk cheese would provide a richer flavor. You can also use dairy-free cheese if you’re looking for vegan options.
How Can I Ensure My Skillet Mixture is Packed with Flavor?
The key to a flavorful enchilada skillet is in the seasoning and cooking steps. Be sure to sauté your onions and peppers until they’re soft to release their sweetness. When adding spices, let them cook for a minute to bloom their flavors.
- Start with medium heat for the onions and peppers for about 5 minutes, until they soften.
- Adding garlic and spices for just a minute before mixing the other ingredients helps enhance their aromas.
- Allow the mixture to simmer; this lets all the flavors blend beautifully. Adjust seasoning to taste at the end.
Healthy Enchilada Skillet
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup cooked brown rice or quinoa
- 1 cup enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded reduced-fat cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced avocado, Greek yogurt or sour cream
Time Needed:
This Healthy Enchilada Skillet will take about 15 minutes to prepare and about 10-15 minutes to cook, making a total time of around 30 minutes from start to finish. Perfect for a quick weeknight dinner!
Instructions:
1. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add the Spices:
Next, add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir everything together and cook for another minute to allow the spices to release their aroma.
3. Combine the Main Ingredients:
Now it’s time to add the black beans, corn, diced tomatoes with green chilies, cooked brown rice or quinoa, and enchilada sauce. Mix everything well so that all the ingredients are evenly combined. Adjust the seasoning if needed.
4. Let It Simmer:
Reduce the heat to low and let the mixture simmer for about 5-7 minutes. This allows all the flavors to meld beautifully together.
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook for another 2-3 minutes, until the cheese is melted and bubbly.
6. Garnish and Serve:
Remove the skillet from heat and garnish with chopped cilantro. You can also add your optional toppings, like sliced avocado or a dollop of Greek yogurt for creaminess.
7. Enjoy!
Serve this healthy enchilada skillet warm and enjoy a delicious, fulfilling meal that’s easy to make!
FAQ for Healthy Enchilada Skillet
Can I Use Different Beans in This Recipe?
Absolutely! While black beans are great for this skillet, you can easily substitute them with kidney beans, pinto beans, or even chickpeas. Just make sure to drain and rinse them well to reduce sodium content.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce on hand, taco sauce or salsa can work well as substitutes. Just adjust the spice level according to your preference! You can also make a quick homemade version using tomato sauce, chili powder, and cumin.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up gently in the microwave or on the stove, adding a splash of water or broth if the skillet seems dry.
Can I Make This Dish Vegetarian or Vegan?
Yes! This recipe is already vegetarian-friendly. For a vegan version, ensure that you use dairy-free cheese or skip the cheese altogether. The dish is still hearty and delicious without it!