- Healthy Enchilada Skillet

$- Olive oil - Onion - Garlic - Bell pepper - Zucchini - Black beans - Fire-roasted diced tomatoes - Spices (chili powder, cumin, salt, pepper) - Corn - Cooked brown rice or quinoa - Shredded low-fat cheese - Fresh cilantro - Avocado slices When I cook, I love using fresh and colorful ingredients. For this Healthy Enchilada Skillet, start with olive oil. It gives the dish a nice flavor. Next, chop a medium onion and two garlic cloves. They add a wonderful aroma. Then, pick a bell pepper. Any color works! Dice that up, along with a zucchini. These veggies make the dish vibrant and nutritious. You’ll need one can of rinsed black beans. They are a great source of protein. Grab a can of fire-roasted diced tomatoes. They bring a smoky taste that is amazing. You’ll also need chili powder and cumin for spice. Salt and pepper will enhance all the flavors. Don't forget about corn! You can use fresh or frozen. It adds a bit of sweetness. For carbs, choose either cooked brown rice or quinoa. Both options are healthy. Top everything with shredded low-fat cheese. I like Monterey Jack or Cheddar. Finally, fresh cilantro and avocado slices make great toppings. They add freshness and creaminess. Check the Full Recipe for more details! - Step 1: Heating the olive oil and sautéing onions Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add 1 medium diced onion. Sauté until the onion is translucent, which should take about 3-4 minutes. - Step 2: Adding garlic and other vegetables Next, stir in 2 cloves of minced garlic. Cook this for about one minute until you can smell the garlic. Then, add 1 diced bell pepper and 1 diced zucchini. Cook these for 5-6 minutes until they become tender. - Step 3: Mixing in beans and spices Now, mix in 1 can of rinsed and drained black beans and 1 can of fire-roasted diced tomatoes. Add 2 teaspoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. Stir everything well, then let it simmer for about 5 minutes. This helps all the flavors blend nicely. - Step 4: Incorporating corn and grains Fold in 1 cup of corn, whether fresh or frozen, and 1 cup of cooked brown rice or quinoa. Mix everything thoroughly and let it heat through for another 3-4 minutes. This step adds great texture and nutrition. - Step 5: Melting the cheese and garnishing Sprinkle 1 cup of shredded low-fat cheese over the top. Cover the skillet with a lid and cook for about 2-3 minutes. This allows the cheese to melt perfectly. Once done, remove it from the heat and garnish with fresh chopped cilantro and avocado slices before serving. This Healthy Enchilada Skillet is quick and easy, and it's sure to impress! For the full recipe, be sure to check the details above. - To ensure all vegetables are evenly cooked, cut them into similar sizes. This helps them cook at the same rate. - Cook the onions for about 3-4 minutes until they are clear. This brings out their sweetness. - For bell peppers and zucchini, aim for 5-6 minutes of cooking time. This makes them tender but still crisp. - To prevent sticking in the skillet, use enough olive oil. You can also occasionally stir the mixture to keep it moving. - To elevate your dish, add fresh herbs like cilantro or parsley. They brighten the meal. - You can also use spices like paprika or oregano. These deepen the flavors of your skillet. - For a kick, add cayenne pepper or jalapeños. Adjust the amount to suit your taste. - Try topping your enchilada skillet with a squeeze of lime juice. It adds freshness and zing. - Healthy sauces like Greek yogurt or salsa verde pair well. They add creaminess and flavor without extra calories. For the complete cooking experience, check out the Full Recipe. {{image_2}} You can easily change the Healthy Enchilada Skillet to fit your needs. Here are some ideas: - Gluten-free alternatives: Use quinoa instead of brown rice. Quinoa is gluten-free and adds great protein. - Vegan options: Replace the cheese with a nut-based cheese or skip it altogether. You can also use avocado for a creamy texture. - Adding protein: Want more protein? Add chicken, turkey, or tofu. Cook the protein first, then mix it in with the veggies. You can adapt this recipe for different diets: - Low-carb variations: Skip the rice or quinoa. Instead, add more veggies like cauliflower or spinach. - Incorporating more vegetables: Feel free to add more colorful veggies. Carrots, spinach, or mushrooms all work well. - Modifying for paleo or Whole30 diets: Omit the beans and cheese. Use sweet potatoes instead of rice for extra flavor and nutrients. These variations let you make the dish your own while keeping it healthy and tasty. For the full recipe, check out the Healthy Enchilada Skillet 🥑. To keep your Healthy Enchilada Skillet fresh, store it in an airtight container. This prevents moisture and keeps flavors intact. Make sure to cool the dish to room temperature before storing. Your leftovers will last up to three days in the fridge. When you're ready to enjoy your leftovers, I recommend reheating them on the stove. Place the skillet over low heat and stir often. This keeps the texture nice and avoids burning. You can also use the microwave. Place a portion in a microwave-safe bowl and cover it. Heat in short bursts of 30 seconds, stirring in between. This method helps keep your dish flavorful and warm. Yes, you can prepare the healthy enchilada skillet in advance. Cook it fully and let it cool. Store it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. You can serve this dish with a side salad, corn tortillas, or avocado slices. A dollop of Greek yogurt or sour cream can also add creaminess. To add more heat, add chopped jalapeños or a dash of cayenne pepper. You can also use a spicier salsa or add hot sauce. Adjust the spices to fit your taste. Yes, this dish is great for freezing. Just store it in an airtight container. It can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. Each serving has about 350 calories. It contains protein, fiber, and healthy fats. You get around 15 grams of protein and 10 grams of fiber from the beans and veggies. For the full recipe, check the details above. This blog post showed how to make a healthy enchilada skillet. You learned about the key ingredients, like beans and spices, and how to prepare them step by step. Tips helped you cook evenly and add flavor. We covered variations for different diets, storage, and reheating. Now, you can enjoy a tasty meal with flexibility in ingredients. This dish is not only delicious but also fits many dietary needs. Start cooking and impress your friends and family with this easy recipe!$

Savor a delicious and nutritious meal with this healthy enchilada skillet recipe that brings bold flavors to your dinner table! Packed with vibrant veggies, black beans, and creamy cheese, this one-pan dish is ready in just 30 minutes. Perfect for busy weeknights, it's both easy to make and satisfying. Click to explore the full recipe and elevate your cooking tonight!

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) fire-roasted diced tomatoes

2 teaspoons chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup corn (fresh or frozen)

1 cup cooked brown rice or quinoa

1 cup shredded low-fat cheese (e.g., Monterey Jack or Cheddar)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the bell pepper and zucchini to the skillet, cooking for 5-6 minutes until tender.

Mix in the black beans, fire-roasted diced tomatoes (with juice), chili powder, cumin, salt, and pepper. Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld.

Fold in the corn and cooked brown rice or quinoa, mixing well. Allow everything to heat through for another 3-4 minutes.

Sprinkle the shredded cheese on top and cover the skillet with a lid. Cook for about 2-3 minutes until the cheese is melted.

Remove from heat and garnish with fresh cilantro and avocado slices before serving.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4