Description
Beef skillet enchiladas made in one pan with lean ground beef, veggies, beans, corn, and gluten-free tortillas for a healthy enchilada skillet packed with flavor.
Ingredients
Cooking spray
½ teaspoon olive oil
1 lb lean ground beef
1 small red bell pepper, diced small
1 medium zucchini, diced small
6 green onions, sliced (white/light green and dark green separated)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
2 cups red enchilada sauce
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
8 corn tortillas, cut into wedges
1 ½ cups shredded Mexican cheese, divided
Garnish: cilantro, green onion tops, sour cream, diced tomatoes, avocado
Instructions
1. Preheat oven to 425℉ and heat an oven-safe skillet over medium-high.
2. Spray skillet and add oil. Add ground beef, bell pepper, zucchini, and green onion whites; cook 8 minutes.
3. Turn off heat. Stir in spices, enchilada sauce, beans, corn, and ½ cup cheese.
4. Fold in tortilla wedges until coated.
5. Top with remaining cheese and bake 10–15 minutes.
6. Garnish with green onions, cilantro, tomatoes, and avocado. Serve with sour cream.
Notes
Use gluten-free enchilada sauce if needed.
Flour tortillas may be substituted if gluten-free is not required.
Green enchilada sauce also works well.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0