Healthy Enchilada Skillet Recipe

I recently made a one skillet mexican beef and rice dish that impressed me with its vibrant flavors and simple ingredients. Lean ground beef, diced onions, garlic, red and green bell peppers, and black beans meld together with a spicy hint of chili powder and cumin. It’s a nutritious meal that fits perfectly into my busy weeknight routine.

I came up with this Healthy Enchilada Skillet when I needed a fast dinner that still carried all those bold enchilada flavors I love. I started with lean ground beef, a diced medium onion and minced garlic, then tossed in red and green diced bell peppers for crunch and color.

I added a can of no salt added diced tomatoes along with some black beans and corn to amp up the nutrients and keep it high protein. A sprinkle of chili powder, ground cumin and paprika gave it that authentic taste almost like your favorite high protein Mexican bowl, while a splash of low-sodium beef broth helped everything come together nicely.

Sometimes, if I’m feeling extra, I mix in a bit of enchilada sauce and a handful of shredded low-fat cheese. The result is one skillet wonder that’s not only quick and easy but also a healthy twist on traditional enchiladas.

Enjoy experimenting with this dish!

Why I Like this Recipe

I like this recipe because it cooks really fast and still packs that extra enchilada flavor i love.

I love that it’s a one pan meal so clean-up is super easy after a long day at school or work.

I appreciate that it’s loaded with protein and healthy veggies, which makes me feel good about what i eat.

And i dig that it’s really flexible—you can add extra cheese or enchilada sauce if you’re in the mood for something richer.

Ingredients

• Lean ground beef: Provides quality protein for muscles and quick energy.
• Diced tomatoes: Bursting with vitamins and antioxidants to boost overall health.
• Black beans: Rich in fiber and protein that supports healthy digestion and fullness.
• Bell peppers: Sweet and crunchy, packed with vitamin C and natural antioxidants.
• Garlic and onion: Flavorful duo that aids immune function and heart health.
• Corn: Adds subtle sweetness and a good source of carbohydrates for energy.
• Low-sodium beef broth: Enhances flavors without extra salt; keeps the dish light and healthy.
• Enchilada sauce (optional): Brings a rich and zesty twist when extra flavor is desired.

Ingredient Quantities

• 1 lb lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or drained if canned)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup low-sodium beef broth (or water if you prefer)
• Optional: 1 cup enchilada sauce for extra flavor
• Optional: 1/4 cup shredded low-fat cheese (like cheddar or Monterrey jack)
• Optional: 1/4 cup chopped fresh cilantro and lime wedges for serving

How to Make this

1. Brown the ground beef in a large skillet over medium-high heat until it’s nearly all cooked, then drain off any extra grease.

2. Add the diced onion, minced garlic, red and green bell peppers into the skillet and saute for about 3 to 4 minutes until they start to soften.

3. Stir in the chili powder, ground cumin, paprika, and season with salt and pepper to taste. Mix it up so everything gets coated.

4. Pour in the diced tomatoes (with no salt added) and the low-sodium beef broth (or water if you prefer) into the skillet.

5. Mix in the black beans and corn kernels evenly.

6. If you want that extra enchilada kick, add the optional enchilada sauce now and stir well.

7. Lower the heat and let the mixture simmer for about 8 to 10 minutes so all the flavors meld together.

8. If you’re using shredded low-fat cheese, sprinkle it over the top in the last couple of minutes of cooking and let it melt.

9. Remove from heat, garnish with chopped fresh cilantro, squeeze lime wedges over it, and serve warm. Enjoy your meal!

Equipment Needed

1. Large skillet – you’ll use it to brown your beef and cook the veggies.
2. Chef’s knife – for dicing the onion, garlic, and both bell peppers.
3. Cutting board – to safely prep your ingredients.
4. Can opener – needed to open the diced tomatoes and black beans cans.
5. Measuring spoons and cups – to get the right amount of spices, broth, and other ingredients.
6. Wooden spoon or spatula – for stirring and mixing the ingredients together.
7. Colander – to drain the extra grease from the beef and rinse the black beans.
8. Serving dish – to plate your meal after cooking.

FAQ

Healthy Enchilada Skillet Recipe Substitutions and Variations

• For the lean ground beef, you can use ground turkey or chicken if you want a leaner option. It still brings good flavor.
• If you dont have diced tomatoes (no salt added), try using fresh tomatoes you dice yourself or crushed tomatoes.
• Instead of black beans, you could use pinto beans or kidney beans which gives a similar texture and taste.
• If you lack enchilada sauce, salsa can be a decent substitute to keep that spicy kick alive.
• When low-sodium beef broth isnt around, water with a small pinch of vegetable bouillon works fine too.

Pro Tips

1. Make sure you don’t rush browning the beef – letting it get a good crispy color really boosts the flavor even if a bit of extra fat shows up.
2. When you’re sautéing the veggies, try not to cram them all into the pan at once. If they’re too crowded, they’ll just steam and not get that nice soft texture you want.
3. If you’re using the enchilada sauce, add it in near the end so it doesn’t overpower the other flavors. A little goes a long way and you can always add a bit more if needed.
4. Give your dish a taste over the simmering time so you can tweak the salt and spices. Sometimes the flavors change a bit as everything cooks together, so it’s worth checking.