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–+ servings
Fresh Mexican-style skillet with black beans, cherry tomatoes, avocado slices, red onions, and jalapeños garnished with lime wedges. Perfect for a flavourful, healthy meal or snack.

Beef, Black Bean & Poblano Skillet Enchiladas

If you love the comforting layers of traditional enchiladas but lack the time for all that rolling and assembly, this one-pan dinner is about to become a regular on your menu. It delivers all the rich, cheesy satisfaction of the classic dish with a fraction of the effort, cooking entirely in a single skillet.
We pack this version with lean ground beef, smoky poblano peppers, sweet corn, and black beans, all tossed in a savoury enchilada sauce. The real magic happens when you fold in corn tortilla strips and blanket the whole thing in an incredibly generous layer of sharp cheddar and Monterey Jack. Pop it in the oven until it bubbles, then finish it off with fresh tomatoes, avocado slices, cilantro, sour cream and a bright, tangy quick-pickled onion and jalapeño topping that cuts through the rich cheese beautifully. Grab some forks and serve it straight to the table!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Game Day Snack, Lunch, Main Course, One-Pan Meals
Cuisine Tex-Mex / Mexican-inspired
Servings 6 -8

Ingredients
  

Quick-Pickled Topping

  • ½ medium red onion thinly sliced
  • ¼ cup fresh jalapeño slices or pickled jalapeño slices, 30 g
  • ¼ cup pickle brine or pickled jalapeño brine, 60 mL

Enchiladas

  • 1 tablespoon avocado oil 15 mL
  • 1 lb lean ground beef 454 g
  • 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 teaspoon chili powder
  • 1½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt plus more to taste
  • 1 can black beans drained and rinsed, 19 oz / 540 mL
  • 1½ cups frozen corn 225 g
  • 2 cups enchilada sauce homemade or store-bought, 480 mL
  • 10 corn tortillas 6-inch / 15 cm, cut like a pie into 8 slices
  • 1 ¼ cups freshly grated sharp cheddar cheese
  • 1 cup freshly grated Monterey Jack cheese

For Serving

  • 1 cup cherry tomatoes quartered, 150 g
  • 2 ripe avocados diced or sliced
  • ½ cup sour cream 120 mL
  • ¼ cup chopped fresh cilantro 15 g
  • Lime wedges

Instructions
 

Prepare the Quick-Pickled Onion

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

Enchilada Sauce

Cook the Filling

  • Preheat your oven to 375°F (190°C).
  • Heat a 12.5-inch oven-safe skillet over medium-high heat.
  • 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.
  • 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.
  • Add the minced garlic, chili powder, ground cumin, smoked paprika, and kosher salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  • Stir in the drained black beans and frozen corn. Cook for 2 minutes to heat through.
  • 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.
  • Stir in 1 cup of the shredded cheddar and Monterey Jack mix.
  • Gently fold in the corn tortilla wedges until they are evenly coated and distributed throughout the beef mixture.
  • Sprinkle the remaining grated cheeses evenly over the top of the skillet.

Bake the Enchiladas

  • 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.
  • 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.
  • Remove from the oven and let rest for 10 minutes before serving to let the layers set.

Finish and Serve

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

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Keyword beef enchilada skillet recipe, beef skillet enchiladas, enchiladas skillet, one skillet ground beef recipes, one skillet meal
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