Beef Skillet Enchiladas
One-pan beef skillet enchiladas loaded with veggies like zucchini and bell peppers and bold Mexican flavors. A high-protein, gluten-free dinner ready in 30 minutes.
Servings: 6 bowls
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium red bell pepper diced
- 1 medium zucchini diced
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 2 cups red enchilada sauce jarred or canned
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can corn
- 1/2 cup Monterey Jack shredded
- 8 6-inch corn tortillas, cut into 6 wedges each
- 1 cup cheddar shredded
Garnish
- Avocado diced
- Tomatoes diced
- Green onion chopped
- Fresh cilantro chopped
- Sour cream
Instructions
- Preheat the oven to 425F. Place a large oven-safe skillet over medium-high heat. Add in the olive oil and let it heat up.
- Add in ground beef, red bell pepper, and zucchini. Break the meat apart using a spatula and cook for 7-9 minutes until the beef browns up and zucchini softens up.
- Add in garlic powder, ground cumin, dried oregano, and chili powder. Then, pour in red enchilada sauce, add in the black beans, corn, and Monterey Jack cheese. Stir to combine well.
- Now, gently fold in the corn tortilla wedges to coat them with sauce and spread them around.
- Sprinkle with cheddar cheese and bake in the oven for 10-15 minutes. Once baked through, remove the skillet from the oven.
- Garnish with avocado, tomatoes, green onion, cilantro, and sour cream.
Nutrition
Serving: 1 bowl (17 oz) | Calories: 552kcal | Carbohydrates: 48g | Protein: 32g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 11g | Trans Fat: 0.6g | Cholesterol: 77mg | Sodium: 1093mg | Potassium: 1104.5mg | Fiber: 12g | Sugar: 7.7g | Calcium: 299mg | Iron: 5.4mg