Name: Healthy Enchilada Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: For the Skillet: Cooking spray; ½ teaspoon olive oil; 1 lb lean ground beef; 1 small red bell pepper, diced small (about ¾ – 1 cup); 1 medium zucchini, diced small (about 1 ¾ – 2 cups); 6 green onions, thinly sliced, white/light green and dark green parts separated; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon dried oregano; 2 cups (15 to 16 oz) jarred or canned red enchilada sauce; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn (fire roasted or regular); 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total); 1 ½ cups shredded Mexican blend cheese, divided; For Garnish: Green onion tops; Fresh cilantro; Sour cream; Diced tomatoes; Diced or sliced avocado

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If you’re looking for a quick, flavorful, and healthier take on classic enchiladas, this Healthy Enchilada Skillet is the perfect recipe for you. It combines all the delicious flavors of traditional enchiladas—without the need for rolling tortillas—into one simple skillet. Packed with lean ground beef, vibrant vegetables like zucchini and bell pepper, and seasoned with chili powder, cumin, and garlic, this dish brings the heat and flavor. Topped with a layer of gooey melted cheese and garnished with fresh cilantro, sour cream, and avocado, it’s a hearty and satisfying meal the whole family will enjoy.

Why You’ll Love This Recipe

1. Quick and Easy

With only 40 minutes of cooking time, this recipe is perfect for busy weeknights or any time you need a flavorful meal in a hurry.

2. Healthier Than Traditional Enchiladas

This skillet version uses lean ground beef and lots of veggies, and eliminates the need for frying tortillas, making it a healthier alternative to traditional enchiladas.

3. One-Pan Wonder

Everything is cooked in one skillet, reducing the cleanup and simplifying your cooking process. Plus, it’s easy to make and manage.

4. Full of Flavor

With the perfect combination of chili powder, cumin, garlic, and oregano, this dish is bursting with authentic enchilada flavor. The blend of cheese and enchilada sauce makes every bite even more delicious.

5. Customizable

You can easily adjust the toppings or ingredients to fit your preferences. Add extra veggies, swap out the ground beef for ground turkey, or make it spicier with some jalapeños.

Ingredients

Cooking spray
Olive oil
Lean ground beef
Red bell pepper, diced small
Zucchini, diced small
Green onions, thinly sliced (white/light green and dark green parts separated)
Chili powder
Ground cumin
Garlic powder
Dried oregano
Red enchilada sauce
Black beans (rinsed and drained)
Frozen corn (fire roasted or regular)
Corn tortillas, cut into wedges
Shredded Mexican blend cheese
Garnishes: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

Variations

Vegetarian Option: Substitute the ground beef with plant-based meat or beans like pinto or kidney beans for a delicious vegetarian alternative.
Swap the Cheese: If you’re looking for a lighter dish, use reduced-fat cheese or opt for a dairy-free cheese alternative.
Add Heat: If you love spice, include some chopped jalapeños or a dash of cayenne pepper to the skillet.
Add More Veggies: Boost the nutrition by adding more vegetables, such as bell peppers, spinach, or corn.

How to Make the Recipe

Step 1: Prepare the Skillet

Heat a large skillet over medium heat and coat it with cooking spray. Add the olive oil.

Step 2: Cook the Ground Beef

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked through, about 6-7 minutes.

Step 3: Add Vegetables and Spices

Add the diced red bell pepper, zucchini, and the white/light green parts of the green onions to the skillet. Cook for about 3-4 minutes until the vegetables start to soften. Add the chili powder, cumin, garlic powder, and oregano. Stir to combine and cook for another minute.

Step 4: Add the Sauce and Beans

Pour in the red enchilada sauce, black beans, and frozen corn. Stir to combine and bring to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

Step 5: Add Tortilla Wedges and Cheese

Add the tortilla wedges to the skillet, stirring to combine them into the mixture. Sprinkle the shredded Mexican blend cheese over the top. Cover the skillet and let it cook for another 3-5 minutes, or until the cheese has melted and the tortillas have softened.

Step 6: Garnish and Serve

Remove from heat and garnish with the green onion tops, fresh cilantro, sour cream, diced tomatoes, and sliced avocado. Serve hot and enjoy!

Tips for Making the Recipe

Use a Cast Iron Skillet: For the best results, use a cast iron skillet, which helps heat the dish evenly and gives it a beautiful crust.
Don’t Overcrowd the Skillet: If your skillet is too crowded, consider using a larger pan or cooking in batches to ensure even cooking.
Customize the Spice Level: Adjust the chili powder and cumin to your desired spice level, or add some hot sauce or jalapeños for extra heat.
Add Crunch: Top the skillet with some crushed tortilla chips for added texture and crunch.

How to Serve

This Healthy Enchilada Skillet is a complete meal on its own, but you can pair it with a fresh side salad, Mexican rice, or a slice of warm cornbread. It also pairs perfectly with a refreshing margarita or a chilled glass of iced tea.

Make Ahead and Storage

Storing Leftovers

Store any leftover enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Freezing

You can freeze this dish before or after baking. Let it cool completely, then store it in a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and heat in a skillet or microwave.

Reheating

Reheat the skillet on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also reheat in the microwave, stirring halfway through.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas for corn tortillas if you prefer, though the texture and flavor may vary slightly.

2. Can I make this recipe vegetarian?

Yes, simply substitute the ground beef with beans, plant-based meat, or extra veggies for a vegetarian version.

3. Can I use a different type of cheese?

Yes, feel free to use any type of cheese you prefer. Monterey Jack or cheddar are great alternatives to Mexican blend cheese.

4. Can I make this ahead of time?

Yes, you can prepare the skillet in advance and store it in the refrigerator for up to 3 days. Reheat when ready to serve.

5. Can I freeze this dish?

Yes, this recipe freezes well. Store it in a freezer-safe container for up to 3 months.

6. How can I make this spicier?

Add some chopped jalapeños or a pinch of cayenne pepper to increase the heat.

7. Can I use different beans?

Yes, black beans are traditional, but you can use pinto beans, kidney beans, or any other variety you prefer.

8. Can I add more vegetables?

Absolutely! Bell peppers, spinach, or even sweet potatoes would make a great addition to the skillet.

9. Can I make this dish without cheese?

Yes, you can make the dish without cheese for a lighter or dairy-free version.

10. How do I serve this dish?

This dish is perfect on its own, but you can serve it with a side of guacamole, sour cream, or a fresh green salad.

Conclusion

This Healthy Enchilada Skillet combines all the flavors you love in traditional enchiladas into a one-pan meal that’s healthier and easier to make. Packed with lean protein, vibrant veggies, and topped with melted cheese, it’s a satisfying dish that’s sure to become a family favorite. Perfect for busy nights or when you’re craving a comforting, flavorful meal, this skillet version of enchiladas offers everything you need in one pan.