Skillet Black Bean Enchiladas

Ingredients

• 2 tbsp Extra-virgin olive oil
• 1 Yellow onion, diced
• 1 Red bell pepper, diced
• 3 cloves Garlic, minced
• 2 tsp Ground cumin
• 1 tbsp Chili powder
• 1 tsp Smoked paprika
• 2 cans Black beans, canned no-salt-added, drained and rinsed
• 1 ½ cups Crushed tomatoes, no salt added
• 1 cup Salsa
• 1 cup Frozen corn
• 8 Corn tortillas, cut into wide strips
• 4 oz Sharp cheddar, shredded
• ½ cup Plain nonfat Greek yogurt
• ½ cup Cilantro
• 1 Lime
• 1 Avocado (optional)

Method

1. Heat broiler position rack and set the oven to 400°F. Cook onion and pepper in oil 7 minutes.
2. Add garlic and spices, 45 seconds. Add beans, crushed tomatoes, salsa and corn; simmer 8 minutes until thick.
3. Fold in the tortilla strips so they are coated and submerged — they soften into layers, like a lazy lasagna.
4. Top with cheese and bake 12 minutes until bubbling; broil 90 seconds for browned spots if you want them.
5. Finish with cilantro, lime and dollops of yogurt. Avocado if you have one.

Notes

✨ The restaurant touch

Thin the yogurt with lime juice into a drizzle and squeeze it over in stripes rather than spooning it on.

🧒 For the kids

Kids who dislike 'mixed' food eat this fine because it reads as nachos. Serve with extra tortillas.

🌿 From the garden

Peppers, tomatoes, cilantro — all September, all from the yard.

🥡 Leftovers

Keeps 4 days, reheats in a skillet with a lid. Softer, still good.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.