Black Bean & Corn Enchilada Skillet

A one skillet triple layer enchilada casserole. An easy dish that’s guaranteed to satisfy even a meat eater.

Make it easy with a one skillet meal

Is it a travel day? A long day of hiking kind of day? Or maybe it’s just a lazy day!? Whatever the reason, one can never go wrong or even need an excuse for an easy one skillet meal. When it’s easy, tasty and a fully satisfying meal that even pleases the meat eaters, you know it’s a go to dish. 

A simple prep is key

Not much chopping to do here! And the garlic, it’s pre-peeled, thank goodness for that. It’s a necessity of mine, do yourself a favor and add that to the grocery list.   The corn is frozen so that makes it simple. Canned beans are easy to travel with and no need to do the dreaded dry bean soak. I used a mixture of crumbled queso fresco and a mexican cheese blend but a mexican blend cheese or even cheddar will certainly do. Obviously pre-shredded is a total time saver, game changer and dish reducer. 
First things first, chop those veggies and preheat the grill to medium high. I lightly char the corn tortillas and set them aside.  Keep a close eye on them, we don’t want to burn them.

Heat your skillet before adding a drizzle of olive oil. I’m using my 10 inch cast iron.  It’s veggie time. Add your chopped peppers, onion, salt and pepper. Sauté until Softened, 5-7 minutes.

Add garlic, black beans, corn, broth and spices, bring to a simmer and cook 10-12 minutes. Transfer the bean mixture to a bowl. 

Reduce heat to medium-low. To the skillet, in an even layer add 1/4 cup enchilada sauce, stager 3 corn tortilla, 1/2 cup bean mixture, 1/2 cup cheese blend and repeat. You will have 3 layers. Using up any additional enchilada sauce on the top layer. Cover with foil and cook for 20 minutes or until heated through and cheese is melted. 

When it’s bubbly and melted feel free to get creative with toppings.  Sliced black olives, jalapeños, avocado, cilantro, a dollop of sour cream or even some salsa and shredded lettuce. 

Black Bean & Corn Enchilada Skillet

Recipe by Christina Stawiasz @thyme.and.timberCourse: DinnerCuisine: Mexican, VegetarianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

A delicious triple layered enchilada casserole.

Ingredients

• 9 corn tortilla

• olive oil

• 1/2 teaspoon each salt & pepper

• 1 bell pepper, chopped

• 1 jalapeño, chopped

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 cup frozen corn kernels

• 1 can black beans, rinsed

• 1/2 cup vegetable broth

• 1/2 tsp each oregano, paprika, chili powder, cumin
  

• 1 can (10 oz) red enchilada sauce

• 1-1/2 cup Mexican cheese blend or crumbled queso fresco

Directions

• Preheat grill to medium high and warm corn tortillas until slightly charred, not burnt just enough until edges are crisp, remove from heat.
• Heat a 10 inch cast iron skillet over medium high heat. Add a drizzle of olive oil to hot pan and add peppers, onions, salt and pepper. Sauté until softened, 5-7 minutes.
• Add garlic, black beans, corn, broth and spices, bring to a simmer and cook 10-12 minutes. Transfer bean mixture to a bowl.
• Reduce heat to medium-low. To the skillet, in an even layer add 1/4 cup enchilada sauce, stager 3 corn tortilla, 1/2 cup bean mixture, 1/2 cup cheese blend and repeat. You You will have 3 layers. Using up any additional enchilada sauce on the top layer. Cover with foil and cook for 20 minutes or until heated through and cheese is melted.
• You can get creative with additional toppings. Sliced black olives, avocado, sliced jalapeños and cilantro make wonderful garnishes and adds an extra dose of veggies.

Notes

• Sliced black olives, jalapeños, avocado, cilantro, a dollop of sour cream or even some salsa and shredded lettuce make some wonderful final toppings!