Chipotle Black Bean Enchilada Skillet
10min
20min
4
425
Chef's Note
For extra heat, add another tablespoon of chipotle peppers in adobo sauce. If you prefer a milder dish, substitute with 1 teaspoon of smoked paprika instead. The tortillas will continue to soften as the dish sits, so serve promptly for the best texture.
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Ingredients
1 tablespoon olive oil
1 medium yellow onion
1 medium red bell pepper
3 cloves garlic
1 teaspoon ground cumin
1 tablespoon chipotle pepper in adobo sauce
2 15-oz cans black beans
1 cup enchilada sauce
6 corn tortillas
1 cup shredded Mexican cheese blend
1/4 cup fresh cilantro
1 medium avocado
Instructions
- 1
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
- 2
Add 1 diced yellow onion and 1 diced red bell pepper to the skillet and cook for 4-5 minutes until softened.
- 3
Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, and 1 tablespoon minced chipotle pepper in adobo sauce. Cook for 1 minute until fragrant.
- 4
Add 2 cans of drained and rinsed black beans to the skillet and stir to combine.
- 5
Pour in 1 cup enchilada sauce and bring the mixture to a simmer.
- 6
Preheat the broiler to high.
- 7
Fold in the quartered corn tortillas, stirring gently to coat them with the sauce.
- 8
Simmer for 2-3 minutes until the tortillas start to soften and absorb the sauce.
- 9
Sprinkle 1 cup shredded Mexican cheese blend evenly over the top of the skillet.
- 10
Place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
- 11
Remove from the broiler and let stand for 2 minutes.
- 12
Top with 1/4 cup chopped fresh cilantro and sliced avocado before serving.
Nutrition Information (per serving)
425
20g
52g
18g
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