Description
A delicious and easy-to-make cheesy enchilada skillet that combines ground beef or shredded chicken, black beans, and tortillas, topped with melted cheese and fresh cilantro.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground beef or shredded cooked chicken
- 1/2 cup onion, diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 (10 oz) can enchilada sauce
- 1 cup corn (optional)
- 1 cup black beans, drained and rinsed
- 6 small flour or corn tortillas, cut into strips
- 2 cups shredded Mexican-blend cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef or chicken and cook until fully browned. Drain excess grease if needed.
- Stir in onion, chili powder, cumin, garlic powder, salt, and black pepper. Cook for 2–3 minutes until fragrant.
- Add enchilada sauce, corn, and black beans. Stir to combine.
- Gently fold in tortilla strips until evenly coated.
- Sprinkle shredded cheese evenly over the top.
- Cover and cook on low heat for 5–7 minutes until cheese is melted and bubbly.
- Remove from heat, garnish with fresh cilantro, and serve.
Notes
- Feel free to adjust the spices according to your taste.
- You can substitute chicken with ground turkey for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg