Beef and Black Bean Enchilada Skillet

• 1 pound ground beef
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) enchilada sauce
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt to taste
• Fresh cilantro for garnish
• Sour cream for serving (optional)

Steps

1. 1 Heat a large skillet over medium heat. Add ground beef, breaking it into crumbles, and cook until browned.
2. 2 Add onion and bell pepper to the skillet, cooking until softened.
3. 3 Stir in cumin, chili powder, and garlic powder, cooking for another minute.
4. 4 Pour in enchilada sauce and bring to a simmer.
5. 5 Add black beans and corn, stirring to combine. Simmer for 5 minutes.
6. 6 Remove from heat and stir in half the cheddar cheese until melted.
7. 7 Serve immediately, garnished with cilantro and remaining cheese.
8. 8 Serve with sour cream on the side if desired.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add diced green chilies for extra kick.
• Substitute ground turkey for a leaner option.

Substitutions

• If enchilada sauce is unavailable, substitute with a mix of tomato sauce and taco seasoning.

Pairings

• Pairs well with Mexican rice and refried beans.
• A squeeze of lime and a sprinkle of cotija cheese can elevate the dish.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Use a mix of beans for added texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Serve with warm tortillas and a side of guacamole.
• Pair with a fresh green salad for a balanced meal.

FAQ