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Enchiladas have long been a beloved staple in Mexican cuisine, celebrated for their vibrant flavors and satisfying textures. Traditional enchiladas typically feature tortillas filled with meat, cheese, and a rich sauce, making them a hearty dish enjoyed by many. However, as the trend towards healthier eating continues to rise, home cooks are increasingly looking for ways to enjoy their favorite meals without compromising on nutrition. Enter the Zesty Healthy Enchilada Skillet—a delightful twist on the classic that offers all the flavor and satisfaction with a fraction of the calories and preparation time.

Healthy Enchilada Skillet

Dive into this Zesty Healthy Enchilada Skillet, a quick and flavorful weeknight meal that's perfect for the whole family! Packed with vibrant veggies, black beans, and topped with melted cheese, this dish combines wholesome ingredients for a nutritious twist on traditional enchiladas. In just 30 minutes, you'll have a hearty skillet meal that's both satisfying and easy to make. Serve it with avocado and lime for a delicious finish!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

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

1 can (14 oz) diced tomatoes with green chiles

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

6 corn tortillas, cut into strips

1 cup shredded reduced-fat cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

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

    Mix in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until the bell pepper begins to soften.

      Stir in the zucchini and corn, allowing them to cook for about 4 minutes until the zucchini is tender.

        Add the black beans, diced tomatoes (with their juice), chili powder, cumin, smoked paprika, salt, and pepper. Mix well and let the mixture simmer for about 5 minutes.

          Gently fold in the tortilla strips, making sure they are covered in the sauce.

            Evenly sprinkle the shredded cheese over the skillet. Cover and let it cook for another 5 minutes until the cheese is melted and bubbly.

              Remove from heat and garnish with fresh cilantro.

                Serve warm with avocado slices and lime wedges on the side for a fresh twist.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4