These Black Bean and Veggie Enchilada Skillet are a no-roll, no-fuss, quick dinner, & they take 30 minutes to make, start to finish. Enchilada Skillet has layers of tortillas filled with black beans, zucchini, corn, peppers, green chiles, and topped with a layer of gooey, melty cheese! It’s a great on their own or topped with guacamole or/and sour cream!
Mexican-style flavors always go over well in our house. This is a perfect family dinner for those busy week nights or any nights that your kids will love!!
Black Beans Enchilada Skillet PieCourse: MainCuisine: Mexican
1 Tbsp olive oil
1 onion, diced small
1 zucchini, diced small
1 red pepper, diced small
1 cup frozen corn kernels
4-5 garlic cloves, minced
1.5 Tbsp taco seasoning
1 tsp cumin powder
½ tsp cayenne pepper
1 (4 oz.) can green chiles
1 can black beans, rinsed and drained
1 (19 oz.) can Old El Paso Enchilada Sauce
2 tbsp chopped cilantro
2 cups Mexican blend cheese or pepper jack
3 (10″ inch) burrito sized soft flour tortillas – @missionfoodus
pico de gallo
- Preheat oven to 375F
- Heat a large skillet over medium high heat and add onions and garlic and let it cook for 1-2 minutes. Add peppers, zucchini, corn and salt and let the veggies get little soften. Cook for 5-6 minutes until veggies are softer.
- Add black beans, green chiles, taco seasoning, cumin and cayenne powder and chopped cilantro and stir to combine and cook for another minute. Add few dashes of Texas pit sauce and combine.
- In a separate oven safe large skillet (10″ inch) start assembling your enchiladas. Start with layer of enchilada sauce onto the bottom of the skillet then place one tortilla, topped with half of the veggie/bean mixture, then cheese. Repeat with one more tortilla, the rest of the veggie/bean mixture, sauce and cheese. Top with a third tortilla, the enchilada sauce, and the cheese.
- Bake for about 20 minutes until the sauce is bubbly and the cheese melty and perfect. Let it sit for 5 minutes, then slice, garnish with your favorite toppings and serve.