Description
A cozy, cheesy one-skillet wonder filled with black beans, corn, tortillas, and a rich enchilada sauce. This Black Bean Enchilada Skillet brings all the flavor of traditional enchiladas without the fuss.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 2 cups enchilada sauce
- 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
- 8 small corn tortillas, quartered
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
- 2–3 radishes, thinly sliced (optional garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add diced onions and sauté until softened, about 4 minutes. Stir in garlic and cook for 1 more minute.
- Add black beans, corn, diced tomatoes, and enchilada sauce. Season with salt and pepper. Simmer for 5 minutes.
- Stir in half of the shredded cheese and tortilla pieces. Mix well to combine.
- Smooth the top of the mixture and sprinkle the remaining cheese over it.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the cheese is bubbly and golden.
- Let it rest for a few minutes, then top with cilantro and radish slices.
- Serve warm and enjoy!
Notes
- Use freshly grated cheese for the best melting results.
- Let the skillet rest after baking so it sets and slices cleanly.
- Customize with extra veggies, ground meat, or spicy sauce if desired.