This Healthy Enchilada Skillet is a fun and quick way to enjoy all the flavors of enchiladas in one pan! It’s packed with veggies, beans, and cheese, making it a colorful and tasty meal.
I love how easy it is to whip up! Just mix everything in one skillet, and dinner is ready in no time. Plus, it’s a great way to sneak in extra veggies! Who knew being healthy could be so tasty? 😄
Key Ingredients & Substitutions
Olive oil: This is my go-to for sautéing because it’s healthy and adds flavor. If you prefer, avocado oil or canola oil are good substitutes too.
Veggies: Onions, bell peppers, and zucchini create a colorful mix. You can swap in other veggies like spinach, mushrooms, or even sweet potatoes based on your preference!
Black beans: These add protein and fiber. If you’re not a fan, you can use pinto beans, kidney beans, or even lentils for a twist.
Enchilada sauce: I prefer a low-sodium store-bought kind, but homemade is great too. If you want it spicier, try adding some hot sauce or fresh jalapeños!
Cheese: Reduced-fat Mexican cheese keeps it lighter. If you’re dairy-free, consider a nut-based cheese or simply skip it for a lighter dish.
How Do I Make Sure My Skillet Mix Has All the Flavors?
One tricky part can be getting all those flavors just right. To do this, layering your ingredients properly is key!
- Start with heating the olive oil and sautéing the onions to build a flavorful base.
- Add garlic shortly after the onions to prevent burning. Garlic cooks quickly!
- Mix in your veggies before adding the beans and rice. This ensures they soften up and release their flavors.
- Let everything simmer together for a few minutes; this step is crucial in blending all those delicious flavors!
Following these steps will help you achieve a tasty and satisfying dish your whole family can enjoy!
Healthy Enchilada Skillet Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup cooked brown rice or quinoa
- 1 cup enchilada sauce (choose a low-sodium, healthy brand or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded reduced-fat Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Optional: sliced avocado and lime wedges for serving
Time Needed:
This Healthy Enchilada Skillet will take about 10 minutes of prep time and 20 minutes of cooking time. So, in just around 30 minutes, you’ll have a delicious and nutritious meal ready to serve!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.
2. Add the Veggies:
Next, add the minced garlic, red and yellow bell peppers, and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally. You want the vegetables to be tender but still vibrant.
3. Combine the Main Ingredients:
Now, stir in the corn, black beans, diced tomatoes with green chilies, and your choice of cooked brown rice or quinoa. Make sure everything is mixed well, and then pour in the enchilada sauce.
4. Season It Up:
Add the cumin, chili powder, smoked paprika, and season with salt and pepper to taste. Mix everything thoroughly and let it simmer for about 5-7 minutes, allowing all the flavors to meld together.
5. Add the Cheese:
Sprinkle the shredded cheese evenly over the top of your skillet mixture. Lower the heat to low, cover the skillet, and allow it to cook until the cheese melts, which should take about 3-5 minutes.
6. Garnish and Serve:
Once the cheese has melted, remove the skillet from heat. Sprinkle freshly chopped cilantro on top for a burst of freshness. Serve hot with optional sliced avocado and lime wedges on the side for a zesty finish.
Enjoy your Healthy Enchilada Skillet—it’s an ideal dinner that’s quick, nutritious, and packed with flavor!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Beans?
Absolutely! While black beans are a great choice for this recipe, you can easily substitute them with pinto beans, kidney beans, or even chickpeas. Just be sure to drain and rinse them well before adding them to the skillet.
How Do I Make This Recipe Vegetarian or Vegan?
This Healthy Enchilada Skillet is already vegetarian as it contains no meat. To make it vegan, simply replace the shredded cheese with a dairy-free alternative. Nutritional yeast is a fantastic option for adding a cheesy flavor without dairy!
Can I Prepare This Dish in Advance?
You can prep the ingredients in advance! Chop all your vegetables and store them in the fridge for up to a day ahead. The assembled skillet can also be cooked ahead of time; just reheat it gently on the stove before serving. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
How Can I Make This Skillet Spicier?
If you like a little heat, consider adding diced jalapeños or serrano peppers when cooking the vegetables. You can also increase the chili powder or add a splash of hot sauce to the enchilada sauce for extra kick!
