Beef, Black Bean & Poblano Skillet Enchiladas

Name: Beef, Black Bean & Poblano Skillet Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8
Ingredients: ½ medium red onion, thinly sliced; ¼ cup fresh jalapeño slices (or pickled jalapeño slices); ¼ cup pickle brine (or pickled jalapeño brine); 1 tbsp avocado oil; 1 lb lean ground beef; 1 medium yellow onion, diced; 1 medium poblano pepper, diced; 1 medium red bell pepper, diced; 1 jalapeño, finely diced; 3 cloves garlic, minced; 2 tsp chili powder; 1½ tsp ground cumin; ½ tsp smoked paprika; ½ tsp kosher salt, plus more to taste; 1 can black beans, drained and rinsed, 19 oz; 1½ cups frozen corn; 2 cups enchilada sauce, homemade or store-bought; 10 corn 6-inch tortillas, each into 8 triangles; 1 1/4 cups freshly grated sharp cheddar cheese, divided; 1 cup freshly grated Monterey Jack cheese, divided; 1 cup cherry tomatoes, quartered; 2 avocados, diced or sliced; ½ cup sour cream; ¼ cup chopped fresh cilantro; Lime wedges; CopperBond 12.5” Skillet; Commercial Clad 12.5” TITUM Nonstick Skillet

Beef, Black Bean & Poblano Skillet Enchiladas

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

20 minutes

Cook Time

35 minutes

If you love the comforting layers of traditional enchiladas but lack the time for all that rolling and assembly, this one-pan dinner is about to become a regular on your menu. It delivers all the rich, cheesy satisfaction of the classic dish with a fraction of the effort, cooking entirely in a single skillet.

We pack this version with lean ground beef, smoky poblano peppers, sweet corn, and black beans, all tossed in a savoury enchilada sauce. The real magic happens when you fold in corn tortilla triangles and blanket the whole thing in an incredibly generous layer of sharp cheddar and Monterey Jack. Pop it in the oven until it bubbles, then finish it off with bright, tangy quick-pickled onion and jalapeño topping that cuts through the rich cheese beautifully. Grab some forks and serve it straight to the table!

Ingredients

Quick-Pickled Topping

½ medium red onion, thinly sliced
¼ cup fresh jalapeño slices (or pickled jalapeño slices)
¼ cup pickle brine (or pickled jalapeño brine)

Enchiladas

1 tbsp avocado oil
1 lb lean ground beef
1 medium yellow onion, diced
1 medium poblano pepper, diced
1 medium red bell pepper, diced
1 jalapeño, finely diced
3 cloves garlic, minced
2 tsp chili powder
1½ tsp ground cumin
½ tsp smoked paprika
½ tsp kosher salt, plus more to taste
1 can black beans, drained and rinsed, 19 oz
1½ cups frozen corn
2 cups enchilada sauce, homemade or store-bought
10 corn 6-inch tortillas, each into 8 triangles
1 1/4 cups freshly grated sharp cheddar cheese, divided
1 cup freshly grated Monterey Jack cheese, divided

For Serving

1 cup cherry tomatoes, quartered
2 avocados, diced or sliced
½ cup sour cream
¼ cup chopped fresh cilantro
Lime wedges

Directions

Prepare the Quick-Pickled Onion

Combine the sliced red onion, fresh (or pickled) jalapeños, and brine in a small bowl.
Let stand for at least 30 minutes, stirring once or twice while you prepare the rest of the dish.

Enchilada Sauce

If you are making our homemade Enchilada Sauce, make this first.

Cook the Filling

Preheat your oven to 375°F (190°C).
Heat a 12.5-inch oven-safe skillet over medium-high heat.
Add the avocado oil and ground beef. Cook for 5 to 6 minutes, breaking the beef into small pieces with a wooden spoon, until browned.
Add the diced yellow onion, poblano pepper, red bell pepper, and fresh jalapeño. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and most of the moisture has evaporated.
Add the minced garlic, chili powder, ground cumin, smoked paprika, and kosher salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Stir in the drained black beans and frozen corn. Cook for 2 minutes to heat through.
Pour in the enchilada sauce and stir well to combine. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, allowing the sauce to thicken slightly.
Stir in 1 cup of the shredded cheddar and Monterey Jack mix.
Gently fold in the corn tortilla triangles until they are evenly coated and distributed throughout the beef mixture.

Bake the Enchiladas

Sprinkle the remaining grated cheeses evenly over the top of the skillet.
Transfer the skillet directly to the preheated oven and bake for 15 to 18 minutes, until the sauce is just bubbling around the edges and the cheese is completely melted.
If you prefer a golden, bubbly cheese crust, turn on the broiler for the final 1 to 2 minutes of baking, watching it closely to prevent burning.
Remove from the oven and let rest for 10 minutes before serving to let the layers set.

Finish and Serve

Drain the quick-pickled onions and jalapeños from their brine.
Scatter the pickled toppings, quartered cherry tomatoes, diced avocado, and fresh cilantro over the melted cheese.
Drizzle with sour cream and serve directly from the skillet with lime wedges on the side.