Healthy Enchilada Skillet (High-Protein, Gluten Free, One-Pan, Cozy Energy)
Comfort food that doesn’t ruin your day.
I love a recipe that feels indulgent but secretly isn’t. This Healthy Enchilada Skillet is exactly that — all the bold, saucy, cheesy, cozy vibes of enchiladas, but made in one pan, naturally gluten-free, and packed with protein.
This is one of those meals you make when you want something comforting, filling, and flavorful… but you also want to feel good after eating it. No heavy tortillas soaking in oil, no deep-fried anything, just simple ingredients doing their job really well.
Why This Skillet Is a Win
This dish hits a bunch of sweet spots all at once:
- High-protein thanks to lean ground beef and black beans 🫘
- Gluten-free because corn tortillas are naturally gluten freeeee!
- One pan so you’re not doing a full kitchen clean-up
- Meal-prep friendly and reheats beautifully! However, when I make this for meal prep, I skip adding the corn tortillas, I add them right as I heat or just skip them altogether and sprinkle a few Fritos over top!
It’s cozy, filling, and actually balanced — which is rare in comfort food land.
A Little Enchilada Fun Fact 🌮
Enchiladas date back to the Aztecs, who rolled tortillas around fillings long before ovens were a thing. The idea of soaking tortillas in sauce is ancient — so yes, this skillet technically has very deep historical roots… just in a much easier format.
Let’s Talk About the Layers
Even though this is a skillet, it still eats like a layered enchilada bake.
You’ve got:
- savory, seasoned ground beef
- sweet pops of corn
- creamy black beans
- soft corn tortilla wedges soaking up sauce
- just enough cheese to hold everything together
Every scoop gets a little of everything — which is exactly what you want.
Why Corn Tortillas Matter
Corn tortillas are naturally gluten-free and have way more flavor than flour tortillas in a dish like this. As they cook in the enchilada sauce, they soften and almost melt into the skillet, giving you that classic enchilada texture without rolling anything.
Which means all the flavor… none of the work.
The Toppings = Non-Negotiable
This skillet is great on its own, but the toppings take it to the next level. Fresh green onions, cilantro, sour cream, tomatoes, and avocado add contrast, freshness, and that “restaurant bowl” feeling.
They balance out the richness and make every bite more exciting.
What This Tastes Like
Think:
- bold enchilada sauce
- seasoned beef
- creamy beans
- melty cheese
- soft corn tortilla pieces
- fresh, cool toppings
It’s warm, cozy, and satisfying — without feeling heavy or greasy.
Why This One Belongs in Your Rotation
This recipe is perfect for:
- busy weeknights
- meal prep
- feeding a family
- when you’re craving Mexican-style comfort food
- when you want something hearty but still wholesome
It’s one of those meals that makes you feel like you’re eating comfort food and doing something good for yourself at the same time.
Healthy Enchilada Skillet
Ingredients
- ½ tsp avocado oil
- 1 lb lean ground beef
- 1 small red bell pepper diced
- 3 green onions thinly sliced (white/light green and dark green parts separated)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 15oz jar or do a 19 oz can cups red enchilada sauce
- 1 15-oz can black beans, rinsed and drained
- 1 cup frozen corn I like using the fire roasted
- 8 6-inch corn tortillas, cut into 6 wedges each
- 1½ cups shredded Mexican-blend cheese divided
Instructions
- Preheat oven to 425. Cook the Beef: Heat the avocado oil in a large skillet over medium heat. Add the ground beef, red bell pepper, and the white and light green parts of the green onions. Cook, breaking up the beef, until browned and the vegetables are softened.
- Season: Stir in the chili powder, cumin, garlic powder, and oregano and cook for 30 seconds until fragrant.
- Add Sauce + Veggies: Pour in the enchilada sauce, then add the black beans and corn. Stir to combine.
- Add Tortillas: Gently fold in the tortilla wedges, making sure they are coated in sauce. Stir in ½ cup cheese.
- Add Cheese: Sprinkle remaining shredded cheese over the top. Bake 5–7 minutes, until the tortillas are tender and the cheese is melted.
- Finish: If you want, turn on the broiler and finish for a minute or two. (Watch carefully!)
- Serve: Top with green onion tops, cilantro, sour cream, tomatoes, and avocado before serving.
