Black Bean and Pepper Enchilada Skillet
A stovetop-and-oven baked tortilla casserole layered with seasoned black beans, peppers, tomatoes, salsa, and melted cheddar.
- Calories
- 690
- Protein
- 27g
- Carbs
- 91g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 40 min total
- black beansdrained and rinsed2 can
- whole-wheat tortilla8
- red bell pepperdiced2
- yellow oniondiced1/2
- garlicminced4 clove
- crushed tomatoes2 cup
- salsa1 cup
- corn1
- shredded cheddar cheese6 oz
- vegetable oil4 tsp
- cumin2 tsp
- smoked paprika1 tsp
- nonfat greek yogurt8 tbsp
- fresh cilantrochopped4 tbsp
- salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Finely dice the onion and red bell pepper, and mince the garlic. Heat the vegetable oil in an oven-safe skillet over medium heat. Add the onion and bell pepper, season with salt, and cook for 4-5 minutes, until softened and lightly golden.
- 2Stir in the garlic, cumin, smoked paprika, and black pepper. Cook for 30-60 seconds, until fragrant. Add the black beans, corn, crushed tomatoes, and salsa; simmer for 4-5 minutes, until hot and slightly thickened.
- 3Remove the skillet from the heat. Tear the tortillas into large pieces and fold half of them into the bean mixture. Spread the remaining tortilla pieces over the top, then cover with the cheddar cheese.
- 4Bake at 400F for 10-12 minutes, until the cheese is melted and bubbling and the edges are lightly browned. Let it stand for 3-4 minutes, until the filling is set and piping hot.
- 5Top with yogurt and cilantro. Taste and adjust with salt and pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.