Skillet Corn And Black Bean Enchilada Bake
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Beans · vegetarian, high-protein
869 cal
40g protein
94g carbs
37g fat
per serving · estimated
Ingredients
- 5, torn in quarters corn tortillas
- 3 cans (15 oz), drained canned black beans
- 1 cup frozen corn
- 3/4 cup red enchilada sauce
- 1 cup sharp cheddar, shredded
- 1/2 cup pepper jack, shredded
- 1/4 cup sour cream
- 1, diced yellow onion
- 1/2 tbsp olive oil
- 1 small, sliced avocado
- 1 tsp each cumin, chili powder and salt
Method (tap to check — screen stays awake)
- Heat the broiler and set an oven-safe skillet over medium with the oil. Cook the onion 4 minutes until translucent, then add the cumin, chili powder and salt for 30 seconds.
- Stir in the beans, corn and enchilada sauce and simmer 5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Fold in the torn tortillas so they soak up sauce and go soft, then flatten the top and blanket it with both cheeses.
- Broil 4 to 5 minutes until the cheese bubbles and browns in spots, then finish with sour cream and avocado and let it settle 3 minutes before scooping.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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