Black Bean and Cheese Enchilada Skillet
All the comfort of cheesy enchiladas without the rolling — corn tortillas, black beans, and cheddar simmered in red enchilada sauce in one skillet.
- Total
- 25 min
- Serves
- 2
All the comfort of cheesy enchiladas without the rolling — corn tortillas, black beans, and cheddar simmered in red enchilada sauce in one skillet.
Ingredients
- 2 cups canned black beans, drained
- 5 corn tortillas, cut in strips
- 0.75 cup red enchilada sauce
- 2.5 oz cheddar cheese, grated
- 0.5 cup corn kernels
- 1/4 cup plain Greek yogurt
- 0.5 cup onion, diced
Instructions
- Cook the diced onion in a lightly oiled skillet over medium for 3 minutes until soft, then add the black beans, corn, and enchilada sauce and bring to a simmer.
- Stir in the corn tortilla strips and simmer 5 minutes until they soften and soak up the sauce.
- Scatter the grated cheddar over the top, cover, and cook 3 to 4 minutes until the cheese is fully melted and bubbling.
- Dollop the Greek yogurt over the skillet just before serving.
Nutrition (per serving)
- Calories
- 581
- Protein
- 31 g
- Fat
- 18 g
- Carbs
- 76 g
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