Made with budget-friendly pantry staples and flavorful spices, this black bean enchilada skillet is a low-effort take on enchiladas.
I think of this enchilada skillet as a lazy version of my black bean enchiladas and even my black bean enchilada casserole.
This dish is ready in just over 30 minutes and is really easy to make because instead of assembling enchiladas or making layers, the corn tortillas are sliced and added directly to the skillet.
The enchiladas break down in the skillet, while some of the pieces at the top crisp up similar to the tortilla chips in this vegetarian taco casserole.
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Why you'll love this recipe
- Flavors: Lightly spicy and smoky thanks to chipotle chili powder and smoked paprika.
- Budget-friendly: This recipe uses mostly inexpensive pantry staples, so it's great if you're looking for lower-cost meals.
- Versatile: You can easily make this enchilada skillet vegan by using vegan cheese. Feel free to use different combinations of beans and different veggies based on what you have on hand.
- Nutritious: Black beans and refried beans yield nearly 20 grams of protein and 13 grams of fiber per serving in this vegetarian meal.
Ingredients
- Corn tortillas: I use 6-inch corn tortillas. Yellow, white, or blue corn tortillas work.
- Black beans: The main protein. Feel free to double or add a can of pinto beans for additional protein.
- Refried beans: If vegetarian, make sure to choose vegetarian refried beans. I like to add refried beans because they act as a "glue" to hold the enchilada skillet together. The first time I tested this recipe I didn't use refried beans, and I didn't like the result nearly as much.
- Enchilada sauce: I use green enchilada sauce in this recipe to tie into the green peppers and poblano peppers, but red also works.
- Chipotle chili powder and smoked paprika are the key seasonings here. If you don't have either of these, that's fine, the enchilada skillet will just have a slightly different flavor profile. As needed, I recommend using an equal amount of chili powder in place of chipotle and regular paprika in place of smoked.
- Onion and peppers: I use a green bell pepper and 2 poblano peppers, though I've also successfully tested this with other varieties of green peppers, so feel free to get creative!
- Cheese: Mexican-blend cheese or Monterey jack work well here.
Step-by-step instructions
- Heat an oven-safe skillet over medium heat. Drizzle with oil. Once hot, add the sliced peppers and onion. Sprinkle with salt. Saute, stirring occasionally, for 8-10 minutes or until the onion is softened and golden. Add the garlic, cooking another 2-3 minutes, until golden.
- Sprinkle in the seasonings, toasting for about 30 seconds. Reduce heat to medium-low. Pour in the enchilada sauce and water, stirring to combine. Add the black beans and refried beans, breaking up the refried beans with a spatula to distribute evenly throughout the dish.
- Stir in the sliced corn tortillas so that they are mostly submerged in liquid. Simmer on the stovetop until the oven is preheated to 375F.
- Top with the shredded cheese. Bake at 375F for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with cilantro and pumpkin seeds. Enjoy!
Variations
I have not tested this recipe with flour tortillas, but my best guess is that they would work here. Just make sure to slice them into small enough pieces.
Broccoli and mushrooms would work well here. You can also use frozen vegetables and cook them for a shorter amount of time.
Yes, I tested this recipe without refried beans and it works but leads to a less cohesive filling. If omitting refried beans I recommend adding an additional can of black beans or a can of pinto beans.
This recipe uses a few ingredients that are higher in sodium. To cut back on sodium levels, add salt to taste and choose no-salt-added black beans and/or low-sodium refried beans. Tortillas can also be decreased to 4-5 instead of 6.
Compare labels on refried beans and enchilada sauce to choose lower sodium options. Refried beans tend to be high in salt. The amount used in the recipe can be cut back to ½ a can, as needed.
Note that nutrition calculations vary based on specific brands used and my calculations are meant to be a reference and not a rule.
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Recipe
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Vegetarian Black Bean Enchilada Skillet
Equipment
- 1 12 inch cast iron skillet or other oven-safe skillet
Ingredients
- 6 6-inch corn tortillas
- 1 tablespoon neutral cooking oil
- 1 medium poblano pepper thinly sliced
- 1 medium green bell pepper thinly sliced
- ½ medium yellow onion thinly sliced
- ¼ teaspoon kosher salt
- 4 cloves garlic minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon dry oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 12 ounces green enchilada sauce red also works
- ¼ cup water or vegetable broth
- 16 ounce can vegetarian refried beans
- 15 ounce can black beans drained and rinsed
- 1 ½ cups Mexican blend cheese
- cilantro and pumpkin seeds for garnishing; optional
Instructions
- Slice the tortillas into four long strips, then cut each strip in half so that you have 8 pieces per tortilla. Set aside.
- Heat a large oven-safe skillet over medium heat. Drizzle with oil. Once hot, add the sliced peppers and onion. Sprinkle with salt.
- Saute, stirring occasionally, for 8-10 minutes or until the onion is softened and golden. Add the garlic, cooking another 2-3 minutes, until golden.
- Preheat the oven to 375F.
- Sprinkle in the seasonings: chipotle chili powder, dry oregano, smoked paprika, cumin, garlic powder, onion powder. Cook for just about 30 seconds to bloom the spices, stirring frequently.
- Reduce heat to medium-low. Pour in the enchilada sauce and water, stirring to combine. Add the black beans and refried beans, breaking up the refried beans with a spatula to distribute evenly throughout the dish.
- Stir in the sliced corn tortillas so that they are mostly submerged in liquid. It's okay if there are some pieces of tortilla not covered. Gently simmer over low heat until the oven is preheated.
- Top with the shredded cheese. Bake at 375F for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with cilantro and pumpkin seeds. Enjoy!
Video
Notes
- Enchilada sauce: Also works with red enchilada sauce.
- Seasonings: Feel free to adjust seasonings to taste. For example, standard chili powder works in place of chipotle chili powder and standard paprika works in place of smoked paprika.
- Skillet: I use a 12-inch cast iron skillet, but any oven-safe skillet works. If you don't have an oven safe skillet, simply transfer everything to a casserole dish before adding the cheese and baking.
- Salt: To cut back on sodium levels, add salt to taste and choose no-salt-added black beans and/or low-sodium refried beans. Compare labels on refried beans and enchilada sauce to choose lower sodium options. Refried beans tend to be high in salt. The amount used in the recipe can be cut back to ½ a can, as needed. *Note that nutrition calculations vary based on specific brands used*
Kelly Baird says
This recipe looks so delicious and healthy! I'm going to make it for dinner tonight and I'll come back and let you know how it turned out. I Love all of your recipes!
Cassidy Reeser says
Thank you! Looking forward to hearing how it was!
Mike Kennedy says
Hey the recipe sounds great, but 1514 mg of sodium per serving is completely out of this world. If that's all I ate that day, ok it's within accepted levels. Use low sodium washed beans and less salt. Then maybe it could be tuned down a little on the sodium level. Thanks
Cassidy Reeser says
Hi Mike, I'm not sure if you saw I actually have a note in the recipe card addressing this. I recommend comparing labels on enchilada sauce and refried beans, adding salt only to taste, and choosing no-salt-added beans. The amount of refried beans can also be cut back on, since that's usually a culprit for high sodium. The nutrition label on my website is always just an estimation since it doesn't take into account any specific brands.
Jeanne S says
Do you use whole or mashed refried beans in the recipe?
Cassidy Reeser says
Mashed refried beans, which is the most common type you’ll find at the store.
Carol says
This looks really good, and I liked the fact you watched sodium content. I can make my own black beans to cut down on sodium as well. Definitely going to try. Thank you
Cassidy Reeser says
Good idea to make your own black beans! Hope you enjoy!