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To make a tasty Healthy Enchilada Skillet, you need these key ingredients: - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, chopped (any color) - 1 zucchini, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes (fire-roasted preferred) - 2 tablespoons enchilada sauce (homemade or store-bought) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup corn (fresh or frozen) - 1 cup shredded low-fat cheese (cheddar or Mexican blend) - 1/4 cup fresh cilantro, chopped (for garnish) - 1 avocado, sliced (for serving) These ingredients come together to create a rich flavor. The beans add protein, while the veggies bring freshness. The spices give it that classic enchilada taste. You can switch up the recipe with these optional ingredients: - Jalapeños for heat - Corn tortillas, cut into strips - Different cheese, like pepper jack - Greek yogurt instead of sour cream - Lime juice for brightness Feel free to add or swap items based on what you like. This dish is flexible and fun to make! This dish is not just tasty; it's also good for you. Here are some highlights: - Black beans: High in fiber and protein, they help keep you full. - Zucchini: Low in calories and packed with vitamins, it adds nutrition. - Bell pepper: Rich in vitamins A and C, it boosts your immune system. - Corn: Provides fiber and adds a sweet flavor. - Avocado: Full of healthy fats, it promotes heart health. Using these ingredients makes your meal balanced and nutritious. You get a delicious mix of flavors and health benefits all in one skillet. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, chopped (any color) - 1 zucchini, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes (fire-roasted preferred) - 2 tablespoons enchilada sauce (homemade or store-bought) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup corn (fresh or frozen) - 1 cup shredded low-fat cheese (cheddar or Mexican blend) - 1/4 cup fresh cilantro, chopped (for garnish) - 1 avocado, sliced (for serving) Next, chop your onion, bell pepper, zucchini, and garlic. This step makes cooking easier. Rinse and drain the black beans. These steps prepare you for quick cooking. Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced onion. Sauté for about 3-4 minutes until it softens. Then, stir in the minced garlic. Cook for another minute until it smells good. Add the chopped bell pepper and zucchini next. Cook these for 4-5 minutes until they begin to soften. This mix gives a nice base for your skillet. Now, mix in the black beans, diced tomatoes, and enchilada sauce. Add ground cumin, chili powder, salt, and pepper too. Stir it all well. Bring this mixture to a gentle simmer. Cook uncovered for about 8-10 minutes. This step allows the flavors to blend together. After that, stir in the corn and half of the shredded cheese. Make sure everything is evenly mixed. Sprinkle the rest of the cheese on top. Cover the skillet and cook for an additional 3-5 minutes. The cheese should melt nicely. To ensure even cooking, keep your heat at medium. Stir the mixture often, so nothing sticks or burns. If the skillet looks too dry, add a splash of water. This will help keep the mixture moist. Cut your veggies into similar sizes. This helps them cook evenly. Also, don’t rush the simmering step. Allowing time for the flavors to meld is key. Enjoy the process, and your Healthy Enchilada Skillet will turn out great! To make your Healthy Enchilada Skillet pop, focus on spices. You can add a pinch of smoked paprika for depth. A squeeze of fresh lime juice brightens the meal. Fresh herbs like cilantro add a burst of flavor, too. You can swap in a dash of hot sauce for some heat. If you need a gluten-free option, use gluten-free enchilada sauce. You can substitute black beans with pinto or kidney beans if you prefer. For a dairy-free version, try a plant-based cheese or skip the cheese altogether. If you want a low-carb meal, replace the corn with cauliflower rice. Serve your enchilada skillet in a colorful dish to make it pop. Top with avocado slices and fresh cilantro for a nice touch. You can also add a dollop of Greek yogurt or guacamole for creaminess. Pair it with a side salad or tortilla chips for a fun crunch. Enjoy this meal warm for the best taste! Pro Tips Use Fire-Roasted Tomatoes: Opting for fire-roasted diced tomatoes enhances the smoky flavor of your enchilada skillet, giving it an authentic taste. Customize Your Veggies: Feel free to substitute or add other vegetables like corn, spinach, or mushrooms based on your preference or what you have on hand. Control the Heat: If you like it spicy, consider adding chopped jalapeños or a pinch of cayenne pepper to the skillet for an extra kick. Make It Ahead: This dish can be prepared in advance and stored in the refrigerator. Simply reheat when ready to serve for a quick and easy meal. {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian version, skip the cheese or use a low-fat cheese option. If you want a vegan option, use plant-based cheese or omit it altogether. You can add more veggies like spinach or mushrooms for extra flavor. These options keep the dish healthy and tasty. Adjusting the spice level is simple. If you like heat, add jalapeños or a pinch of cayenne pepper. If you prefer mild flavors, reduce the chili powder. You can also serve hot sauce on the side. This way, everyone can customize their plates to their taste. If you want to change the protein, try using lentils or chickpeas. Both options add great texture and nutrition. For a meat option, you can add cooked chicken or turkey. Another choice is to use tofu. It soaks up flavors well and makes the dish hearty. To keep your Healthy Enchilada Skillet fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you’re ready to eat leftovers, use the stove or microwave. On the stove, add a splash of water to keep it moist. Heat over medium heat until hot. In the microwave, cover it and heat in 30-second bursts until warmed through. For longer storage, freeze your skillet dish in a freezer-safe container. It can last for up to three months. When you want to enjoy it, thaw it overnight in the fridge. Then, reheat it as described above for the best taste. You can pair this skillet with many sides. I love serving it with brown rice or quinoa. A fresh salad with lime dressing also goes well. You can add tortilla chips for crunch. Sliced avocado adds creaminess and flavor. Absolutely! You can swap black beans for pinto or kidney beans. Any beans you like work great. For veggies, try corn, spinach, or mushrooms. Feel free to add more bell peppers too. This dish is flexible and fun! To make this dish gluten-free, use gluten-free enchilada sauce. Check labels to be sure. Most canned beans and veggies are gluten-free too. Avoid using regular tortillas, or opt for gluten-free ones instead. Enjoy it without worry! Each serving has about 300-350 calories. You get protein from beans and cheese. It also has healthy fats from the olive oil and avocado. This dish is high in fiber, thanks to beans and veggies. It's a balanced meal you can feel good about! In this article, we explored how to make a healthy enchilada skillet. We covered essential and optional ingredients, along with their nutritional benefits. I shared step-by-step instructions, tips for flavor enhancement, and various adaptations for different diets. Lastly, I provided storage tips and answered common questions. Making this dish can be fun and easy. Enjoy creating your own version of this delicious meal!

Healthy Enchilada Skillet

A nutritious and flavorful one-pan meal featuring enchilada-inspired ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped (any color)
  • 1 medium zucchini, diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons enchilada sauce (homemade or store-bought)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn (fresh or frozen)
  • 1 cup shredded low-fat cheese (cheddar or Mexican blend)
  • 1 4 cup fresh cilantro, chopped (for garnish)
  • 1 medium avocado, sliced (for serving)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the chopped bell pepper and zucchini to the skillet, cooking for 4-5 minutes until they start to soften.
  • Mix in the black beans, diced tomatoes (with liquid), enchilada sauce, ground cumin, chili powder, salt, and pepper. Stir well to combine.
  • Bring the mixture to a gentle simmer. Cook uncovered for about 8-10 minutes, allowing the flavors to meld together.
  • Stir in the corn and half of the shredded cheese, mixing until evenly distributed.
  • Sprinkle the remaining cheese on top, cover the skillet, and cook for an additional 3-5 minutes until the cheese is melted.
  • Remove from heat and garnish with fresh cilantro. Serve with avocado slices on the side.

Notes

Feel free to customize with your favorite vegetables.
Keyword enchiladas, healthy, skillet, vegetarian