Description
This hearty and flavorful skillet enchilada recipe combines lean ground beef, fresh vegetables, black beans, and tangy red enchilada sauce topped with melted Mexican cheese. It’s a quick, comforting family favorite perfect for weeknight dinners, cooked entirely on the stovetop and ready in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil (or substitute with avocado oil)
- 1 lb lean ground beef (90-93% lean)
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed (or substitute with pinto beans)
Spices and Sauces
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
Others
- 8–10 small corn tortillas, cut into triangles (gluten-free)
- 1 1/2 cups Mexican cheese blend, shredded
Instructions
- Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 to 7 minutes. Drain any excess fat to keep the dish lean.
- Add Vegetables: Add the diced red bell pepper, zucchini, white parts of the green onions, and frozen corn to the skillet with the browned beef. Sauté for 3 to 4 minutes until the vegetables soften slightly, enhancing their natural flavors.
- Season and Add Enchilada Sauce: Stir in the chili powder, cumin, garlic powder, and dried oregano, cooking for another minute to fully release the spices’ aromas. Then pour in the red enchilada sauce and stir well to combine all the ingredients evenly.
- Add Tortillas and Cheese: Gently fold in the tortilla triangles and black beans, ensuring everything is coated with the sauce. Sprinkle the shredded Mexican cheese blend evenly on top. Reduce heat to low, cover the skillet, and let the cheese melt for about 5 minutes, creating a gooey, delicious topping.
- Add Toppings and Serve: Remove from heat and garnish with the green parts of the green onions, fresh cilantro, diced avocado, sour cream, or any favorite toppings. Serve hot directly from the skillet, accompanied optionally by tortilla chips or a fresh green salad for a complete meal.
Notes
- Using lean ground beef keeps the dish lower in fat while maintaining flavor.
- Substitute black beans with pinto beans if preferred.
- Gluten-free corn tortillas make this recipe suitable for gluten-intolerant individuals.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans.
- Homemade enchilada sauce can be used for more control over flavor and sodium content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
