Black Bean Enchilada Skillet

If you’re looking for a way to zhuzh up your dinner routine, this Black Bean Enchilada Skillet is sure to be your new go-to. Earthy, creamy black beans are balanced out by sweet, juicy corn. Chile powder, paprika and cumin bring in smoky notes that add to the subtle spiciness of the poblano. And the melty sharp Cheddar is offset by fresh scallions, radish and cilantro. This protein- and fiber-packed vegetarian meal is filling and perfect for busy weeknights. Keep reading for expert tips, like what type of skillet works best.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• If you like it spicy, use green enchilada sauce or something even hotter. And you can use a taco seasoning packet in place of the individual spices we call for, but it may have a lot of sodium, so keep that in mind.
• You can use any kind of ovenproof skillet. A cast-iron skillet is always a good option because it’s nonstick, retains heat well and can go from stovetop to oven without worry.
• Broiling melts and browns the cheese without reducing the enchilada sauce too much, so there will be plenty.
• While we include toppings like radishes, scallions, cilantro and sour cream, you could also top this skillet with tomato slices, avocado, pickled jalapeño and pickled red onions.

Nutrition Notes

• Loaded with fiber, plant-based protein and antioxidants, black beans shine in this dish. They’re low-glycemic, making them good for blood sugar management, with complex carbs that provide energy. The special fiber in black beans is a resistant starch, which creates short-chain fatty acids and supports a healthy gut and reduced inflammation. Canned black beans can contain unnecessary sodium, so choose a no-salt-added variety and give them a good rinse under running water. 
• Enchilada sauce is a heart-healthy, antioxidant-rich blend of chile peppers, garlic, onion, tomatoes and spices. The vitamin C in enchilada sauce will help your body better absorb the iron in the black beans. 
• Cheddar cheese adds protein and calcium to this dish, as well as gut-friendly probiotics. While cheese does contain saturated fat, evidence leans toward the type of saturated fat in cheese being less unhealthy than other types of saturated fat (there are several types of saturated fat, and not all are created equal!). If your body is super sensitive to sodium, you could use less Cheddar or swap it out for Swiss, which is a low-sodium cheese. 
• Corn tortillas are made by grinding up dried corn. Drying corn turns it from a vegetable to a whole grain. This means corn tortillas contain the corn’s gut-healthy, filling fiber. Look for corn tortillas that have minimal ingredients—just corn, salt and water.