This easy version of black bean enchiladas only needs one pan and skips the hassle of stuffing and rolling corn tortillas. We use mild enchilada sauce to keep the spice level suitable for everyone, but if you prefer more heat, using medium or hot enchilada sauce will add extra zest to your meal.
Black Bean Enchilada Skillet Recipe
This easy version of black bean enchiladas only needs one pan and skips the hassle of stuffing and rolling corn tortillas. We use mild enchilada sauce to keep the spice level suitable for everyone, but if you prefer more heat, using medium or hot enchilada sauce will add extra zest to your meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large poblano pepper chopped
- 1 white onion chopped
- 1 cup fresh corn kernels or thawed frozen corn
- 2 large cloves garlic finely chopped
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1 (10-ounce) can mild red enchilada sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 5 (6-inch) corn tortillas, halved and cut into 1-inch strips
- ¾ cup shredded sharp Cheddar cheese
- ¼ cup thinly sliced radish
- 1 large scallion sliced
- ¼ cup loosely packed fresh cilantro leaves coarsely chopped
- ¼ cup sour cream
- Lime wedges for serving (optional)
Instructions
- Preheat oven to broil with rack in top third position. Heat oil in a 10-inch ovenproof skillet over medium heat. Add poblano, onion and corn; cook, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.
- Stir in beans, enchilada sauce, chili powder, cumin, paprika and salt. Fold in tortilla strips until evenly combined; sprinkle with Cheddar. Broil until the cheese is melted, about 3 minutes.
- Top with radish, scallion, cilantro and sour cream. Serve with lime wedges, if desired.
