Smoky Black Bean Enchilada Skillet

Smoky Black Bean Enchilada SkilletSmoky Black Bean Enchilada Skillet

Why this pan earns a repeat spot.

What to pull from the fridge and pantry.

This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cans black beans, drained and rinsed
• 1 can red enchilada sauce (15 ounces)
• 1/2 cup water
• 6 small corn tortillas, torn into pieces
• 1 1/2 cups shredded Monterey Jack or cheddar
• Cilantro, avocado, and yogurt for serving

Cook in stages, then bring it together.

1. Heat oil in an oven-safe skillet over medium heat. Cook onion and bell pepper for 5 minutes.
2. Add garlic, cumin, and smoked paprika. Stir for 30 seconds.
3. Add black beans, enchilada sauce, and water. Bring to a simmer.
4. Fold in tortilla pieces so they are coated and slightly submerged.
5. Sprinkle cheese over the top and cover until melted, or broil for 2 to 3 minutes if your skillet is oven-safe.
6. Top with cilantro, avocado, and yogurt before serving.

Helpful tweaks for busy nights.

• Add rotisserie chicken if you want a mixed pantry-protein version.
• A spoonful of chipotle in adobo deepens the smoky flavor.
• Leftovers are excellent for lunch.

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