Healthy Enchilada Skillet
High-protein, naturally gluten-free enchilada-style skillet made in one pan.
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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.
Notes
Storage Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.Servings: 5