Name: Skillet Enchilada Bake
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 5 tbsp. extra-virgin olive oil, divided -; 1/2 yellow onion, diced -; 4 garlic cloves, minced -; 2 tbsp. chili powder -; 3 tsp. ground cumin -; 3 tsp. dried oregano -; 1 chipotle chili, plus 2 tbsp. adobo sauce (from a can) -; 1 14.5-oz. can fire-roasted tomatoes -; Kosher salt -; Black pepper -; 3 small bell peppers, diced -; 1 14.5-oz can black beans, rinsed and drained -; 1/2 14.5-oz can pinto beans, rinsed and drained -; 1/4 c. chopped cilantro, plus more for garnish -; 3 c. shredded Jack and Cheddar cheese -; 8 6" yellow corn tortillas -; Lime wedges, for serving -; Avocado slices, for serving -; Sour cream, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Enchilada Bake

1. 5 tbsp. extra-virgin olive oil, divided -

2. 1/2 yellow onion, diced -

3. 4 garlic cloves, minced -

4. 2 tbsp. chili powder -

5. 3 tsp. ground cumin -

6. 3 tsp. dried oregano -

7. 1 chipotle chili, plus 2 tbsp. adobo sauce (from a can) -

8. 1 14.5-oz. can fire-roasted tomatoes -

9. Kosher salt -

10. Black pepper -

11. 3 small bell peppers, diced -

12. 1 14.5-oz can black beans, rinsed and drained -

13. 1/2 14.5-oz can pinto beans, rinsed and drained -

14. 1/4 c. chopped cilantro, plus more for garnish -

15. 3 c. shredded Jack and Cheddar cheese -

16. 8 6" yellow corn tortillas -

17. Lime wedges, for serving -

18. Avocado slices, for serving -

19. Sour cream, for serving -

How to cook deliciously - Skillet Enchilada Bake

1. Stage

Preheat oven to 375 degrees F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until beginning to soften, 3 minutes. Add garlic, chili powder, 1½ teaspoons cumin, and 1 teaspoon oregano and cook, stirring constantly, until fragrant, 2 minutes.

2. Stage

Add onion mixture, chipotle chili and adobo sauce, and tomatoes to a blender and blend until smooth. Season with salt and pepper.

3. Stage

Heat remaining 3 tablespoons olive oil over medium-high heat in the skillet. Add peppers and cook until beginning to soften, 3 minutes. Add beans and remaining 1½ teaspoons cumin and 2 teaspoons oregano and season with salt and pepper. Cook 3 minutes, then stir in cilantro. Transfer to a bowl.

4. Stage

In same skillet, pour ½ cup sauce in bottom of skillet. Layer on 1/3 of the bean mixture, sprinkle with 1/3 of cheese, and layer with tortillas. (Tear tortillas to create an even layer.) Continue layering with sauce, bean mixture, cheese, and tortillas until skillet is full, ending with a layer of cheese.

5. Stage

Bake until cheese is melting and sauce is bubbling, 15 minutes. Heat broiler and broil until top is nicely browned, 1 minute.

6. Stage

Garnish with cilantro and serve.