Description
This flavorful and hearty skillet enchilada recipe combines ground beef, vibrant vegetables, black beans, and a zesty enchilada sauce to create a comforting one-pan meal. Perfect for busy weeknights, it comes together quickly and is topped with melted Mexican cheese and fresh garnishes for a family-friendly dinner everyone will love.
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 the diced red bell pepper, zucchini, the white parts of the sliced green onions, and frozen corn to the skillet with the beef. Sauté for 3-4 minutes until the vegetables begin to soften.
- Season and Add Enchilada Sauce: Stir in the chili powder, cumin, garlic powder, and dried oregano. Cook for an additional minute to toast the spices. Pour in the 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 mixture. Sprinkle the shredded Mexican cheese blend over the top. Reduce heat to low, cover the skillet, and allow the cheese to melt for about 5 minutes.
- Add Toppings and Serve: Remove the skillet from heat and garnish with the green parts of the sliced green onions. Optionally, add fresh cilantro, diced avocado, sour cream, or other favorite toppings. Serve hot, directly from the skillet, accompanied by tortilla chips or a fresh green salad.
Notes
- For a vegetarian version, substitute ground beef with plant-based ground meat or extra beans.
- Adjust the spice level by modifying the amount of chili powder or adding fresh jalapeños.
- Use gluten-free corn tortillas to keep the dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Homemade enchilada sauce enhances flavor but store-bought sauce is a time-saving alternative.
