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
Scale
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.
