Cheesy Black Bean Enchilada Skillet

Serves 5 · 12 min prep · 25 min cook

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1, diced bell pepper
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 2 (15 oz) cans, drained and rinsed black beans
• 1 cup frozen or canned corn
• 1 (15 oz) can red enchilada sauce
• 1 (14 oz) can, drained fire-roasted diced tomatoes
• 6, cut into 1-inch strips corn tortillas
• 2 cups shredded Mexican blend cheese
• 1/3 cup chopped fresh cilantro
• for serving sour cream or Greek yogurt
• for serving sliced avocado and lime wedges

Instructions

1. 1Heat olive oil in a large 12-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and starting to brown, 5–6 minutes.
2. 2Stir in the garlic, cumin, chili powder, smoked paprika, and salt; cook 1 minute until the spices bloom and smell fragrant.
3. 3Add the black beans, corn, enchilada sauce, and drained tomatoes. Stir well and bring to a gentle simmer for 3 minutes so flavors meld.
4. 4Fold in the tortilla strips until they are coated and beginning to soften into the sauce, about 2 minutes. Taste and adjust salt if needed.
5. 5Sprinkle the shredded cheese evenly over the entire surface. Cover the skillet with a lid or foil and cook on low 3–4 minutes until the cheese melts.
6. 6For a bubbly golden top, uncover and broil on high for 2–3 minutes, watching closely until the cheese is spotted brown.
7. 7Remove from heat and let the skillet rest 5 minutes so the sauce thickens slightly and is easier to scoop.
8. 8Garnish with cilantro, then scoop into bowls and top each serving with a dollop of sour cream, avocado slices, and a squeeze of lime.