This Healthy Enchilada Skillet is packed with colorful fresh veggies and creamy beans, all swimming in delicious enchilada sauce. It’s a one-pan dish that brings fun to dinner without the fuss!
And let’s be honest, who doesn’t love a meal that only takes 30 minutes? I love serving it with a sprinkle of cheese and some avocado on top—yum! 🌶️🥑
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds a nice flavor, but you can also use avocado oil or coconut oil if you prefer. Both have high smoke points and work well for sautéing.
Black Beans: These add protein and fiber. If you’re looking for a different flavor, kidney or pinto beans can be great substitutes. Canned or cooked from scratch works too!
Veggies: Feel free to swap the bell pepper and zucchini with any veggies you love, like mushrooms or broccoli. Any colorful mix will work for this dish!
Enchilada Sauce: If you want a lower-sodium option, try making your own sauce with tomatoes, spices, and a bit of chili powder. It’s easy and can cater to your taste!
How Do I Get the Perfectly Cooked Veggies?
Cooking veggies so they’re crisp-tender is key. Here’s how to get them right:
- Start with medium heat to ensure even cooking.
- Sauté onions until they’re translucent first—this is about 3-4 minutes.
- Add garlic next, followed by the bell pepper and zucchini. Stir often to avoid burning.
- Cook until veggies are tender but still have a little crunch, about 5-7 minutes. This way, they’ll keep their vibrant colors and nutrients!
It’s all about not overcrowding the pan. If you have a lot of veggies, consider cooking them in batches to get that perfect texture!
How to Make a Healthy Enchilada Skillet with Fresh Veggies
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh spinach leaves
- 1 cup enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup shredded reduced-fat cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for serving)
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful dish comes together in about 30 minutes! It takes around 10 minutes of prep time and 20 minutes of cooking time. Perfect for a quick and healthy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. This adds a great base flavor to your dish!
2. Add the Garlic:
Stir in the minced garlic and cook for an additional minute, just until it becomes fragrant—this will fill your kitchen with a delicious aroma!
3. Cook the Veggies:
Next, add the diced red bell pepper and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still colorful and crisp. We want to keep that fresh taste!
4. Incorporate Beans and Corn:
Now, toss in the corn kernels and black beans. Stir everything together and allow it to cook for another 2 minutes, so the beans and corn can warm up and mix well with the veggies.
5. Spice It Up!
Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the vegetable mixture. Stir well to ensure the spices coat all the veggies evenly, adding a wonderful flavor boost!
6. Add the Enchilada Sauce:
Pour the enchilada sauce over the mixture and stir to combine everything. Finally, fold in the fresh spinach leaves and cook until they wilt, about another 2 minutes.
7. Cheesy Goodness (Optional):
If you like, sprinkle shredded cheese over the top of the skillet, cover it with a lid, and let the cheese melt for about 1-2 minutes.
8. Garnish & Serve:
Remove the skillet from the heat and garnish with fresh chopped cilantro. Serve your enchilada skillet topped with sliced avocado and lime wedges on the side for a zesty finish!
Enjoy your vibrant, healthy enchilada skillet full of fresh veggies and satisfying flavors! It’s a meal the whole family will love! 🌮
FAQ for Healthy Enchilada Skillet
Can I Use Different Vegetables?
Absolutely! This recipe is very flexible. You can substitute or add any veggies you prefer, such as mushrooms, broccoli, or even sweet potatoes. Just make sure to adjust the cooking time if you’re using tougher veggies!
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply skip the cheese or use a dairy-free cheese alternative. The dish is already packed with plant-based protein from the black beans, so it will remain hearty and delicious!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat or in the microwave until heated through. You might want to add a splash of water or extra enchilada sauce to keep it moist!
Can I Prepare This Dish in Advance?
You can prep the ingredients ahead of time! Chop your veggies and store them in the fridge. When you’re ready to cook, simply sauté and assemble—the cooking process will still take about 20 minutes!
