Spicy Black Bean & Corn Enchilada Skillet
Nutrition per serving
Ingredients
- 2 x 400g cans black beans, drained and rinsed
- 300g frozen sweetcorn
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 400g red enchilada sauce
- 4 small corn tortillas, cut into strips
- 100g reduced-fat cheddar, grated
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 100g 0% Greek yogurt
- Fresh coriander, to serve
- Lime wedges, to serve
Instructions
Heat the oil in a large oven-safe skillet; cook the onion and pepper 5 minutes; add the garlic, cumin and chili powder.
Add the beans, corn and enchilada sauce; simmer 8 minutes, stirring.
Fold in the tortilla strips; simmer 2 more minutes until softened.
Scatter the cheddar over; broil 2–3 minutes until the cheese is melted and bubbling.
Remove from the oven; rest 2 minutes.
Dollop on the yogurt, scatter the coriander and serve with lime wedges.
This enchilada skillet is my answer to the 'I want something warm and cheesy but I'm trying to lose weight' dilemma. Everything happens in one pan — smoky black beans, sweet corn, peppers and tomatoes simmering in red enchilada sauce, with crispy tortilla strips folded through so every bite gets that enchilada texture. A handful of melted cheese on top makes it taste completely indulgent, and the Greek yogurt dollop keeps it fresh and cool. At 390 calories and 18 grams of protein per serving, it fits a weight-loss plan while genuinely satisfying that comfort-food craving. Twenty minutes, one pan, four happy plates.
