White Bean Enchilada Skillet

In our house, weeknight dinners need to be two things: quick and delicious. Honestly, after a long day, the last thing anyone wants is to spend hours in the kitchen. That’s why skillet meals have become our absolute go-to! This White Bean Enchilada Skillet? It’s a game-changer. From the first bite, my family was hooked. The creamy white beans, the vibrant enchilada sauce, the melted cheese – it’s a symphony of flavors and textures, all cooked in one pan for minimal cleanup. Even my pickiest eater (my son, who usually shies away from anything remotely “saucy”) devoured it, declaring it “way better than regular enchiladas!” Trust me, this recipe is a guaranteed crowd-pleaser, and it’s about to become your new weeknight staple too. Get ready for a flavor explosion that’s both healthy and incredibly satisfying!

Ingredients

Here are the ingredients you’ll need to create this delicious White Bean Enchilada Skillet. We’ve kept it simple and accessible, ensuring you can find everything easily at your local grocery store.

• 1 tablespoon Olive Oil: For sautéing vegetables and adding a touch of richness. Extra virgin olive oil is recommended for its flavor and health benefits.
• 1 medium Onion, chopped: Forms the aromatic base of the skillet, adding a savory depth to the dish. Yellow or white onions work best.
• 1 Bell Pepper (any color), chopped: Adds sweetness, color, and a satisfying crunch. Use any color bell pepper you prefer – red, orange, yellow, or green, or a mix for visual appeal.
• 3 cloves Garlic, minced: Essential for flavor! Freshly minced garlic is always best, providing a pungent and aromatic kick.
• Spices (1 tablespoon Chili Powder, 1 teaspoon Cumin, 1 teaspoon Dried Oregano): The heart of the enchilada flavor. Chili powder provides warmth, cumin adds earthiness, and oregano brings a touch of herbaceousness.
• 1 can (14.5 oz) Canned Diced Tomatoes, undrained: Adds acidity and moisture to the skillet. Fire-roasted diced tomatoes will enhance the smoky flavor.
• 1 can (10 oz) Enchilada Sauce: The star of the show! Use your favorite store-bought enchilada sauce (red or green works wonderfully) or homemade if you’re feeling ambitious. Choose a mild, medium, or hot sauce to control the spice level.
• 2 cans (15 oz each) Canned White Beans (Cannellini or Great Northern), rinsed and drained: The protein and creamy base of the enchilada skillet. Cannellini beans are larger and meatier, while Great Northern beans are slightly smaller and more delicate – both work perfectly. Make sure to rinse and drain them well.
• 1 cup Corn Kernels (Fresh or Frozen): Adds sweetness and texture. Fresh corn off the cob is fantastic when in season, but frozen corn is a convenient and readily available alternative.
• 1/2 cup Vegetable Broth: Adds moisture and helps to create a saucy consistency. Low-sodium vegetable broth is recommended to control the salt level.
• 1 – 1.5 cups Shredded Cheese (Monterey Jack, Cheddar, or a Mexican Blend): For that gooey, melty cheese topping that everyone loves! Monterey Jack is mild and melts beautifully, cheddar adds a sharper flavor, and a Mexican blend combines various cheeses for a complex taste.
• 1/4 cup Fresh Cilantro, chopped (for garnish): Adds a fresh, herbaceous finish and a pop of color.
• Optional Toppings (Sour Cream, Avocado, Green Onions, Jalapeños): For customizing your skillet and adding extra layers of flavor and texture. (Measurements as desired).

Instructions

Follow these simple instructions to create your White Bean Enchilada Skillet. It’s designed to be easy and quick, perfect for a busy weeknight meal.

1. Prepare the Vegetables: Dice the onion and bell pepper. Mince the garlic. If using fresh corn, cut it off the cob. Rinse and drain the white beans. Shred the cheese if it’s not pre-shredded. Chop the cilantro for garnish. Having all your ingredients prepped and ready to go will make the cooking process smooth and efficient.
2. Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes, or until softened and slightly translucent. Stir occasionally to prevent sticking.
3. Add Garlic and Spices: Add the minced garlic, chili powder, cumin, and oregano to the skillet. Cook for another minute, stirring constantly, until fragrant. This step is crucial to bloom the spices and enhance their flavor. Be careful not to burn the garlic.
4. Build the Sauce: Pour in the canned diced tomatoes (undrained) and enchilada sauce. Stir well to combine all the ingredients. Bring the sauce to a simmer, allowing the flavors to meld together.
5. Incorporate Beans and Corn: Add the rinsed and drained white beans and corn kernels to the skillet. Stir gently to incorporate them into the sauce. Reduce the heat to low and simmer for 10-15 minutes, allowing the beans to absorb the flavors of the sauce and the mixture to thicken slightly. Stir occasionally to prevent sticking to the bottom of the skillet.
6. Top with Cheese: Preheat your oven broiler to low. Evenly sprinkle the shredded cheese over the top of the enchilada mixture in the skillet.
7. Broil to Melt Cheese: Carefully transfer the skillet to the oven and broil for 2-3 minutes, or until the cheese is melted, gooey, and lightly golden brown. Watch it closely to prevent burning. If you don’t have an oven-safe skillet, you can transfer the enchilada mixture to a baking dish before broiling.
8. Garnish and Serve: Remove the skillet from the oven (be careful, it will be hot!). Garnish generously with fresh cilantro. Serve immediately with your favorite toppings, such as sour cream, avocado, green onions, or jalapeños, if desired. Enjoy your flavorful and easy White Bean Enchilada Skillet!

Nutrition Facts

This White Bean Enchilada Skillet is not only delicious but also packed with nutrients. Here’s an approximate nutritional breakdown per serving (based on 6 servings, using standard ingredients and without optional toppings):

• Servings: 6
• Calories Per Serving: Approximately 350-400 kcal
• Fat: 15-20g

Please note: These values are estimates and can vary based on specific ingredients used, portion sizes, and brands. For the most accurate nutritional information, refer to the labels of your ingredients or use a nutrition calculator with specific brand details.

Preparation Time

This White Bean Enchilada Skillet is designed for speed and convenience. From start to finish, you’ll be enjoying a delicious and satisfying meal in under an hour.

• Prep Time: 15-20 minutes (chopping vegetables, rinsing beans, shredding cheese)
• Cook Time: 25-30 minutes (sautéing, simmering, broiling)
• Total Time: Approximately 40-50 minutes

This quick preparation time makes it an ideal choice for busy weeknights when you want a flavorful and healthy meal without spending hours in the kitchen.

How to Serve

The versatility of this White Bean Enchilada Skillet is part of its charm. Here are some delicious ways to serve it and customize your meal:

• Classic Skillet Style: Serve directly from the skillet for a rustic and family-style meal. Place the skillet in the center of the table and let everyone scoop their own portions.
• With Tortilla Chips: Scoop portions of the enchilada skillet onto tortilla chips for a fun and informal appetizer or snack. This is perfect for parties or game nights.
• Over Rice: Serve over a bed of fluffy cooked rice (white or brown) for a heartier and more substantial meal. Quinoa or cauliflower rice are also great healthy alternatives.
• In Bowls with Toppings: Serve individual portions in bowls and let everyone customize their dish with a variety of toppings.
• Stuffed in Bell Peppers: For a lower-carb option and a beautiful presentation, stuff the enchilada mixture into halved and roasted bell peppers.
• As Enchilada Filling: Use the white bean enchilada mixture as a filling for tortillas to make traditional rolled enchiladas. Simply fill warm tortillas, roll them up, and bake in enchilada sauce.
• Alongside a Salad: Pair the rich and flavorful skillet with a fresh and crisp side salad to balance the meal and add some extra greens. A simple green salad with a light vinaigrette works perfectly.

Additional Tips

To make your White Bean Enchilada Skillet even better, and to cater to your preferences and needs, here are 8 helpful tips:

1. Spice it Up (or Down): Control the heat by choosing your enchilada sauce wisely. Use mild sauce for a family-friendly version, medium for a little kick, or hot for those who love the spice. You can also add a pinch of cayenne pepper or diced jalapeños for extra heat.
2. Add More Veggies: Feel free to load up on vegetables! Sautéed zucchini, mushrooms, spinach, or kale can be added to the skillet along with the bell pepper and onions.
3. Protein Boost: While white beans provide a good amount of protein, you can add more if desired. Cooked shredded chicken, ground turkey, or black beans can be incorporated for extra protein and different flavor profiles.
4. Make it Vegan: Easily make this recipe vegan by using a vegan cheese alternative and ensuring your enchilada sauce and vegetable broth are vegan-friendly. Many enchilada sauces are naturally vegan, but always double-check the ingredients.
5. Make it Ahead: Prepare the enchilada skillet mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat it in the skillet, top with cheese, and broil. This is a great time-saving tip for busy weeknights.
6. Freezer-Friendly: This skillet meal freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the oven.
7. Customize the Cheese: Experiment with different types of cheese! Pepper jack will add a spicy kick, while queso fresco will provide a milder, crumbly topping. A combination of cheeses can also create a more complex flavor.
8. Don’t Overcrowd the Skillet: Use a large enough skillet to avoid overcrowding. Overcrowding can lead to steaming instead of sautéing, and the vegetables might not cook evenly. If your skillet is too small, cook the vegetables in batches.

FAQ Section

Here are some frequently asked questions about making and enjoying this White Bean Enchilada Skillet:

Q1: Can I use different types of beans?
A: Absolutely! While this recipe calls for white beans (cannellini or Great Northern), you can easily substitute them with other beans like black beans, pinto beans, or even kidney beans. Each type will offer a slightly different flavor and texture, so feel free to experiment to find your favorite.

Q2: Can I make this recipe without an oven-safe skillet?
A: Yes, you can! If you don’t have an oven-safe skillet, simply transfer the enchilada mixture to a baking dish after simmering. Then, top with cheese and broil in the oven as instructed.

Q3: What if I don’t have fresh cilantro for garnish?
A: Fresh cilantro adds a lovely fresh flavor, but if you don’t have it on hand, you can skip it or use other garnishes like chopped green onions, a dollop of sour cream, or a sprinkle of dried oregano.

Q4: Can I make this spicier?
A: Yes! To increase the spice level, use a hot enchilada sauce, add a pinch of cayenne pepper or red pepper flakes to the spice mixture, or include diced jalapeños or serrano peppers when sautéing the vegetables. You can also serve with hot sauce on the side.

Q5: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or on the stovetop until heated through. You may need to add a splash of water or broth if it becomes too dry during reheating.

Q6: Can I make this recipe vegetarian?
A: Yes, this recipe is naturally vegetarian! It relies on beans and vegetables for its base, making it a perfect vegetarian option. To make it vegan, simply use vegan cheese and ensure your enchilada sauce and broth are vegan.

Q7: Can I add meat to this recipe?
A: Yes, you can easily add meat to this recipe. Cooked shredded chicken, ground beef, or ground turkey can be added to the skillet after sautéing the vegetables and before adding the enchilada sauce. Adjust cooking time as needed to ensure the meat is heated through.

Q8: What are some good side dishes to serve with this skillet?
A: This skillet is quite versatile and pairs well with many side dishes. Consider serving it with a fresh green salad, Mexican rice, cornbread, coleslaw, or a simple side of steamed or roasted vegetables like broccoli or asparagus.

This White Bean Enchilada Skillet is more than just a recipe; it’s an invitation to a flavorful, easy, and satisfying meal that your whole family will love. Enjoy the fiesta in a skillet!

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