This Healthy Enchilada Skillet is a quick and tasty meal that’s packed with good stuff! You’ll love the mix of beans, veggies, and cheesy goodness all cooked in one pan.
Making dinner has never been so easy! Just throw everything in the skillet and let it cook while you kick back. I often top mine with fresh avocado—so good!
Key Ingredients & Substitutions
Olive Oil: A must for sautéing! You can easily swap it with canola oil or avocado oil if you prefer. These oils also add healthy fats to your dish.
Ground Turkey or Chicken: This adds protein but feel free to use cooked black beans for a vegetarian version. You can also opt for lentils or chickpeas for a different twist!
Onion and Garlic: These two bring a ton of flavor! Yellow onions work well, too. If you’re out of garlic, onion powder can be a substitute, although fresh garlic is best for richness.
Red Bell Pepper: Sweet and crunchy! If you don’t have it, any color bell pepper or even zucchini can work. Just chop them into small pieces!
Enchilada Sauce: Low-sodium is a great choice for health. If you’re in a pinch, tomato sauce mixed with some spices can stand in for enchilada sauce.
What’s the Best Way to Layer Flavors in This Dish?
Building flavors in your skillet will elevate your meal. Start with sautéing your aromatics (onion and garlic). This step develops the base flavor.
- Heat olive oil and add ground turkey or chicken if using. Break it up as it browns.
- Add onion and bell pepper, cooking until softened.
- Mix in remaining ingredients, letting them simmer to meld flavors together.
- Finishing with cheese on low heat allows it to melt beautifully, giving a creamy texture.
By layering your ingredients and flavors, your enchilada skillet will be bursting with taste at every bite! Make sure to cook the mixture long enough to let the spices combine well.
Healthy Enchilada Skillet Recipe
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground turkey or chicken (optional for extra protein) or 1 cup cooked black beans for vegetarian option
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
Flavoring Ingredients:
- 1 cup low-sodium enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
Finishing Touches:
- 1 cup shredded reduced-fat cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Avocado slices (optional, for topping)
- Lime wedges (optional, for serving)
Time Needed:
This healthy enchilada skillet takes about 15 minutes to prepare and around 20 minutes to cook, making it a quick and satisfying meal that involves a total time of about 35 minutes. Perfect for busy weeknight dinners!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating the olive oil in a large skillet over medium heat. If you choose to include the ground turkey or chicken, add it to the skillet and cook until it’s browned, breaking it apart with a spatula as it cooks. If you’re making a vegetarian version, skip this meat step!
2. Add Vegetables:
Once the meat is browned or if you’re skipping it, add the diced onion, red bell pepper, and minced garlic to the pan. Cook these together for about 5 minutes, or until the veggies are nice and tender. The smell will be delicious!
3. Mix in Beans and Sauce:
Next, stir in the corn, black beans, diced tomatoes, and enchilada sauce. Also add the ground cumin, chili powder, smoked paprika, and a sprinkle of salt and pepper. Mix everything in well to combine all those hearty flavors.
4. Let It Simmer:
Reduce the heat to low and let the mixture simmer for about 10 minutes. This step is key for letting all the wonderful flavors meld together.
5. Top with Cheese:
After the mixture has simmered, sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and allow it to cook for an additional 3-5 minutes or until the cheese is melted and bubbly.
6. Finishing Touches:
Remove the skillet from heat and sprinkle chopped cilantro on top. If you like, serve your enchilada skillet warm, topped with creamy avocado slices and refreshing lime wedges for an extra zing!
Enjoy your healthy and comforting enchilada skillet dinner!
FAQ for Healthy Enchilada Skillet
Can I Use Other Types of Beans?
Absolutely! You can substitute black beans with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just make sure to drain and rinse canned beans before using.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply skip the ground turkey or chicken and use an extra cup of cooked black beans or any other legumes like lentils. You can also add more veggies like zucchini or spinach for added nutrition!
Can I Prepare This Dish in Advance?
Yes, you can! The enchilada skillet can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat on the stove or in the microwave until warmed through. You might need to add a splash of water or broth to loosen it up if it thickens in the fridge.
What Should I Serve with This Skillet?
This dish is perfect on its own, but if you’re looking for sides, consider serving it with tortilla chips, a simple green salad, or even some cilantro-lime rice. Enjoy your delicious meal!