Introduction
When it comes to a quick and delicious weeknight dinner, this White Bean Enchilada Skillet is definitely a winner. A delightful combination of white beans, black beans, corn, enchilada sauce cooked up in one skillet makes for an easy, one-pot meal that your family will love.
Why Make This Recipe
This versatile and flavorful dish is perfect for busy weeknights. It’s quick and easy to make, tends to be a hit with kids and adults alike, plus it is filled with nutritious beans offering good amounts of protein and fiber.
How to Make White Bean Enchilada Skillet
Ingredients:
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 can (10 oz) green enchilada sauce
– 1/2 cup salsa verde
– 1 cup shredded Monterey Jack cheese
– 8 corn tortillas, cut into strips
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (optional)
Directions:
1. Start by heating up olive oil in a skillet. Once hot, add onion and garlic and sauté until the onions are translucent.
2. Add in the white and black beans, corn, enchilada sauce, and salsa verde. Let this cook for around 5 minutes.
3. Add the tortilla strips into the mixture and make sure they are all coated. Season with salt and pepper.
4. Sprinkle the cheese over the mixture and cover, leaving to cook on a low heat until the cheese has fully melted (about 5 minutes).
5. Garnish with fresh cilantro and serve with lime wedges if desired.
How to Serve White Bean Enchilada Skillet
This meal is perfect served up hot from the pan. It is great on its own but can also be paired with some chunky avocado salad or cilantro and lime rice for more filling meal. Don’t forget the lime wedges for additional tang.
How to Store White Bean Enchilada Skillet
Leftovers can be stored in a covered container in the refrigerator for up to 4 days. When ready to eat, reheat in the microwave or on the stove over medium heat.
Tips to Make White Bean Enchilada Skillet
1. For a delightful crunch, try topping your skillet with some crushed tortilla chips before serving.
2. You can use any type of cheese that melts well; cheddar or even queso fresco would work.
Variation
This recipe is vegan-friendly; just substitute vegan cheese. You could also add in some spinach or bell peppers for additional vegetables.
FAQs
1. Can other beans be used instead of white and black beans?
Absolutely. You can use any of your preferred beans; pinto beans or kidney beans would work well.
2. Will frozen corn work?
Yes, that’s one of the beauties of this dish. You can use fresh, canned, or frozen corn.
3. Can this be made in advance?
Indeed, you could make this up to two days in advance. Store in the refrigerator and heat when ready to eat.