Vegetarian Black Bean Enchilada Skillet
Made with budget-friendly pantry staples and flavorful spices, this black bean enchilada skillet is a low-effort take on enchiladas.
Servings: 5 servings
Calories: 367kcal
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*
Nutrition
Calories: 367kcal | Carbohydrates: 48g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 1514mg | Potassium: 413mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1231IU | Vitamin C: 41mg | Calcium: 479mg | Iron: 3mg
