Black Bean Enchilada Skillet
Ingredients
The base
-
6
pieces
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
The seasonings
-
1
teaspoon
chipotle chili powder
-
1
teaspoon
dry oregano
-
1
teaspoon
smoked paprika
-
½
teaspoon
cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
The filling
-
12
ounces
green enchilada sauce
-
¼
cup
water or vegetable broth
-
16
ounces
vegetarian refried beans
-
15
ounces
black beans, drained and rinsed
The topping
-
1 ½
cups
Mexican blend cheese
-
to taste
cilantro and pumpkin seeds for garnishing
Instructions
- Slice the tortillas into strips and set aside.
- Heat a large oven-safe skillet over medium heat and add oil.
- Add sliced peppers and onion, sprinkle with salt, and sauté until softened.
- Add garlic and cook until golden.
- Preheat the oven to 375°F.
- Add seasonings and cook briefly to bloom the spices.
- Pour in enchilada sauce and water, stirring to combine.
- Add black beans and refried beans, breaking up the refried beans.
- Stir in the sliced corn tortillas until mostly submerged in liquid.
- Simmer until the oven is preheated.
- Top with shredded cheese and bake until melted and bubbly.
- Garnish with cilantro and pumpkin seeds before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
367
Total fat
11g
Total carbohydrates
48g
Total protein
21g
Sodium
1514mg
Cholesterol
21mg
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