Beef, Black Bean & Poblano Skillet Enchiladas

Servings: 6-8

Prep Time 20 minutes

Cook Time35 minutes

Ingredients

Quick-Pickled Topping

• ½ medium red onion, thinly sliced
• ¼ cup fresh jalapeño slices (or pickled jalapeño slices)
• ¼ cup pickle brine (or pickled jalapeño brine)

Enchiladas

• 1 tbsp avocado oil
• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 1 medium poblano pepper, diced
• 1 medium red bell pepper, diced
• 1 jalapeño, finely diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp kosher salt, plus more to taste
• 1 can black beans, drained and rinsed, 19 oz
• 1½ cups frozen corn
• 2 cups enchilada sauce, homemade or store-bought
• 10 corn 6-inch tortillas, each into 8 triangles
• 1 1/4 cups freshly grated sharp cheddar cheese, divided
• 1 cup freshly grated Monterey Jack cheese, divided

For Serving

• 1 cup cherry tomatoes, quartered
• 2 avocados, diced or sliced
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Lime wedges

Featured Products:

CopperBond 22cm Skillet

Probond Luxe 22cm TITUM Nonstick Skillet

Directions

Prepare the Quick-Pickled Onion

1. Combine the sliced red onion, fresh (or pickled) jalapeños, and brine in a small bowl.
2. Let stand for at least 30 minutes, stirring once or twice while you prepare the rest of the dish.

Enchilada Sauce

1. If you are making our homemade Enchilada Sauce, make this first.

Cook the Filling

1. Preheat your oven to 375°F (190°C).
2. Heat a 12.5-inch oven-safe skillet over medium-high heat.
3. Add the avocado oil and ground beef. Cook for 5 to 6 minutes, breaking the beef into small pieces with a wooden spoon, until browned.
4. Add the diced yellow onion, poblano pepper, red bell pepper, and fresh jalapeño. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and most of the moisture has evaporated.
5. Add the minced garlic, chili powder, ground cumin, smoked paprika, and kosher salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. Stir in the drained black beans and frozen corn. Cook for 2 minutes to heat through.
7. Pour in the enchilada sauce and stir well to combine. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, allowing the sauce to thicken slightly.
8. Stir in 1 cup of the shredded cheddar and Monterey Jack mix.
9. Gently fold in the corn tortilla triangles until they are evenly coated and distributed throughout the beef mixture.

Bake the Enchiladas

1. Sprinkle the remaining grated cheeses evenly over the top of the skillet.
2. Transfer the skillet directly to the preheated oven and bake for 15 to 18 minutes, until the sauce is just bubbling around the edges and the cheese is completely melted.
3. If you prefer a golden, bubbly cheese crust, turn on the broiler for the final 1 to 2 minutes of baking, watching it closely to prevent burning.
4. Remove from the oven and let rest for 10 minutes before serving to let the layers set.

Finish and Serve

1. Drain the quick-pickled onions and jalapeños from their brine.
2. Scatter the pickled toppings, quartered cherry tomatoes, diced avocado, and fresh cilantro over the melted cheese.
3. Drizzle with sour cream and serve directly from the skillet with lime wedges on the side.