If you are craving a vibrant, comforting meal that packs a punch of flavor without any guilt, this Healthy Enchilada Skillet Recipe is going to become your new best friend. It’s a perfect fusion of tender ground beef, fresh veggies, hearty black beans, and melty cheese, all brought together by a rich enchilada sauce and crispy tortilla wedges. This recipe serves up all the brightness and warmth of classic enchiladas, but it’s easier, quicker, and healthier, making it ideal for weeknight dinners or meal prep. Once you dive into this skillet, you’ll see how effortless it is to make a delicious dish that satisfies your appetite and your desire for something wholesome.
Ingredients You’ll Need
To whip up this Healthy Enchilada Skillet Recipe, you’ll rely on fresh, simple ingredients that each play a crucial role in building layers of flavor, texture, and color. From the lean ground beef to the diced veggies and spices, every component adds something special, turning this skillet into a vibrant, nourishing feast.
- Cooking spray: Keeps the skillet lightly greased without extra fat, perfect for a healthy start.
- ½ teaspoon olive oil: Adds richness and helps brown the beef beautifully.
- 1 lb lean ground beef: Provides hearty protein while keeping the dish light.
- 1 small red bell pepper, diced small: Brings a subtle sweetness and beautiful red color.
- 1 medium zucchini, diced small: Adds moisture and a mild, refreshing crunch.
- 6 green onions, sliced thin (white/light green and dark green parts separated): Offers layers of onion flavor and fresh garnish.
- 1 teaspoon chili powder: Delivers that signature enchilada warmth and spice.
- 1 teaspoon ground cumin: Infuses a smoky earthiness to the skillet.
- ½ teaspoon garlic powder: Provides a savory depth to the flavor profile.
- ½ teaspoon dried oregano: Adds a subtle herbal edge that rounds out the spices.
- 2 cups jarred or canned red enchilada sauce: The heart of the dish, rich and tangy.
- 1 (15 oz) can black beans, rinsed and drained: Packs fiber and protein while blending textures.
- 1 cup frozen corn (fire roasted or regular): Offers bursts of sweetness and a pop of color.
- 8 (6-inch) corn tortillas, cut into 6 wedges each: The crispy, soft base that soaks up all the saucy goodness.
- 1 ½ cups shredded Mexican blend cheese, divided: Melts perfectly for that gooey, cheesy finish.
How to Make Healthy Enchilada Skillet Recipe
Step 1: Preheat Your Skillet and Brown Meat
Begin by lightly spraying a large skillet with cooking spray and heating the olive oil over medium-high heat. Adding lean ground beef next, cook it thoroughly until browned, breaking it up as it sizzles. This step is essential to develop a savory base that anchors the entire dish with meaty richness.
Step 2: Sauté the Veggies for Fresh Flavor
Mix in the diced red bell pepper, zucchini, and the white/light green parts of your green onions. Cooking these for 3 to 4 minutes softens them just right and releases their natural sweetness and freshness, balancing the heartiness of the beef and spices.
Step 3: Layer in the Spices
Sprinkle your chili powder, ground cumin, garlic powder, and dried oregano over the mixture. Stir and cook for about a minute until the aromas fill your kitchen, unlocking the authentic enchilada flavors and warming the dish with a hint of smokiness and earthiness.
Step 4: Add Sauce, Beans, and Corn
Pour in the red enchilada sauce along with rinsed black beans and frozen corn. Stir gently to combine all ingredients and let it simmer for a few minutes to marry these flavors, creating a thick, robust sauce enriched with bursts of sweetness and creamy texture.
Step 5: Introduce the Tortilla Wedges
Now it’s time to fold in those tortilla wedges, stirring gently to coat them evenly. Let the skillet cook another 5 to 7 minutes so the tortillas soften and soak up the vibrant sauce, transforming into those irresistible layers of enchilada goodness without needing to bake separately.
Step 6: Finish with Cheese
Sprinkle 1 cup of your shredded Mexican blend cheese on top, cover the skillet, and pause for about 3 minutes. This final touch melts the cheese into a gooey blanket that unites the dish into one cheesy, comforting experience.
Step 7: Garnish and Serve
Once the cheese is melted and bubbly, remove the skillet from heat. Garnish with the remaining green onion tops, fresh cilantro, sour cream, juicy diced tomatoes, and creamy avocado for an irresistible finish that’s both colorful and flavorful.
How to Serve Healthy Enchilada Skillet Recipe
Garnishes
Garnishing this skillet is where your personal style shines. The freshness of green onion tops and cilantro adds brightness while dollops of sour cream introduce cool creaminess, balancing the spicy sauce. Add diced tomatoes and avocado for pop of color and buttery texture that feels indulgent yet fresh.
Side Dishes
This Healthy Enchilada Skillet Recipe shines easily on its own, but if you want a little extra, consider a crisp green salad or a side of Spanish rice. A light cucumber salad with lime and chili flakes can also complement the warmth and texture by adding a refreshing contrast.
Creative Ways to Present
Serve this skillet family-style right from the pan for a cozy, fuss-free meal that invites everyone to dig in. Alternatively, serve individual portions topped with a handful of crushed tortilla chips or a squeeze of fresh lime juice for an extra zing. For a festive twist, place it in edible tortilla bowls for a fun presentation.
Make Ahead and Storage
Storing Leftovers
Any leftover Healthy Enchilada Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day lunches or quick dinners.
Freezing
To freeze, let the skillet cool completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When you’re ready, thaw overnight in the refrigerator before reheating to preserve the texture and taste.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave, stirring occasionally to warm evenly. Adding a splash of water or broth can help revive the sauce if it thickened too much during storage.
FAQs
Can I make this Healthy Enchilada Skillet Recipe vegetarian?
Absolutely! Swap the ground beef for extra beans, lentils, or a plant-based ground meat substitute. Add mushrooms or tofu for added texture and flavor, and you’ll still have a satisfying, protein-rich meal.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as you use corn tortillas and check that your enchilada sauce does not contain any gluten ingredients. This makes it a great option for those avoiding gluten.
Can I use fresh enchilada sauce instead of jarred?
Definitely. Fresh homemade enchilada sauce adds a lovely depth and can be tailored to your spice preference. Just be sure to cook it long enough to develop the flavors before adding to the skillet.
What can I substitute for Mexican blend cheese?
If you don’t have Mexican blend cheese on hand, you can use a combination of cheddar and Monterey Jack for similar meltiness and flavor. For a lighter option, try part-skim cheeses or reduced quantities.
How can I make this recipe spicier?
Add extra chili powder, or incorporate diced jalapeños or a splash of hot sauce while cooking. Fresh chilies on top as garnish can also bring a satisfying kick if you enjoy more heat.
Final Thoughts
This Healthy Enchilada Skillet Recipe is truly one of those dishes that wins you over on every level: it’s packed with wholesome ingredients, bursting with familiar Mexican-inspired flavors, and so quick to make. Whether you’re feeding family or meal prepping for the week, it’s a delicious, comforting choice that feels both nourishing and fun. Give it a try soon—you just might find it becoming one of your go-to meals for good!
Print
Healthy Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Healthy Enchilada Skillet is a flavorful and nutritious one-pan meal combining lean ground beef, fresh vegetables, black beans, corn, and tender tortilla wedges all simmered in a zesty red enchilada sauce. Topped with melted Mexican blend cheese and fresh garnishes, it’s an easy, satisfying dinner ready in just 40 minutes, perfect for family meals or quick weeknight cooking.
Ingredients
For the Skillet:
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small (about ¾ – 1 cup)
- 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
- 6 green onions, thinly sliced, white/light green and dark green parts separated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) jarred or canned red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire roasted or regular)
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican blend cheese, divided
For Garnish:
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions
- Preheat the Skillet: Lightly spray a large skillet with cooking spray. Heat the olive oil over medium-high heat to prepare for cooking.
- Cook the Beef: Add the lean ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5 to 6 minutes. Drain any excess fat to keep the dish healthier.
- Add the Veggies and Seasonings: Stir in the diced red bell pepper, zucchini, and the white/light green parts of the green onions. Cook for an additional 3 to 4 minutes until the vegetables soften.
- Add Spices: Sprinkle in the chili powder, ground cumin, garlic powder, and dried oregano. Continue cooking for another minute until the spices are fragrant, enhancing the flavor.
- Add the Sauce and Beans: Pour in the red enchilada sauce, black beans, and frozen corn. Stir to combine all ingredients evenly and let simmer for 3 to 4 minutes so the flavors meld.
- Add the Tortilla Wedges: Add the cut tortilla wedges to the skillet and gently stir to coat them in the sauce. Let it cook uncovered for another 5 to 7 minutes, allowing the tortillas to soften and absorb the flavorful sauce.
- Add the Cheese: Sprinkle 1 cup of shredded Mexican blend cheese evenly over the skillet. Cover the pan and allow the cheese to melt, about 3 minutes, creating a delicious cheesy topping.
- Serve: Remove from heat once the cheese has melted. Garnish with the dark green parts of the green onions, fresh cilantro, sour cream, diced tomatoes, and diced or sliced avocado for a fresh and vibrant finish.
Notes
- Use lean ground beef to reduce fat content without sacrificing flavor.
- Feel free to substitute ground turkey or chicken for a lighter version.
- Use fire-roasted corn for added smoky flavor if preferred.
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeño.
- Serve with a side of fresh salad or tortilla chips for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- To make this dish vegetarian, omit the ground beef and increase the beans and vegetables.
