This recipe is from RVer & chef Christina Stawiasz whose blog Thyme and Timber Life chronicles her love for cooking outdoors.
Is it a travel day? A long day of hiking kind of day? Or maybe it’s just a lazy day!? Whatever the reason, one can never go wrong with an easy one-skillet vegetarian meal.
When’s it’s simple, tasty, fully satisfying, and a meal that pleases even the meat-eaters, you know it’s a go-to dish.
Not much chopping to do here! And the garlic, it’s pre peeled, thank goodness for that. It’s a necessity of mine, do yourself a favor and add that to the grocery list. The corn is frozen so that makes it simple. Canned beans are easy to travel with and no need to do the dreaded dry bean soak. I used a mixture of crumbled queso fresco and a mexican cheese blend but a mexican blend cheese or even cheddar will certainly do. Obviously pre shredded is a total time saver, game changer and dish reducer.
First things first, chop those veggies and preheat the grill to medium high. I lightly char the corn tortillas and set them aside. Keep a close eye on them, we don’t want to burn them.
Heat your skillet before adding a drizzle of olive oil. It’s veggie time. Add your chopped peppers, onion, salt and pepper. Sauté until Softened, 5-7 minutes.
Add garlic, black beans, corn, broth and spices, bring to a simmer and cook 10-12 minutes. Transfer the bean mixture to a bowl.
Reduce heat to medium-low. To the skillet, in an even layer add 1/4 cup enchilada sauce, stager 3 corn tortilla, 1/2 cup bean mixture, 1/2 cup cheese blend and repeat. You will have 3 layers. Using up any additional enchilada sauce on the top layer. Cover with foil and cook for 20 minutes or until heated through and cheese is melted.
When it’s bubbly and melted feel free to get creative with toppings. Sliced black olives, jalapeños, avocado and cilantro, a dollop of sour cream or even some salsa and shredded lettuce.
Black Bean & Corn Enchilada Skillet
A delicious triple layered enchilada casserole.
- INGREDIENTS
- 9 corn tortilla
- extra virgin olive oil
- 1/2 teaspoon each salt & pepper
- 1 bell pepper (chopped)
- 1 jalapeño (chopped)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 cup frozen corn kernels
- 1 can black beans (drained & rinsed)
- 1/2 cup vegetable broth
- 1/2 tsp each oregano (paprika, chili powder, cumin)
- 1 can (10 oz red enchilada sauce)
- 1-1/4 cup Mexican cheese blend or crumbled queso fresco
- Preheat grill to medium high and warm corn tortillas until slightly charred, not burnt just enough until edges are crisp, remove from heat.
- Heat a cast iron skillet over medium high heat. Add a drizzle of olive oil to hot pan and add peppers, onions, salt and pepper. Sauté until softened, 5-7 minutes.
- Add garlic, black beans, corn, broth and spices, bring to a simmer and cook 10-12 minutes. Transfer bean mixture to a bowl.
- Reduce heat to medium-low. To the skillet, in an even layer add 1/4 cup enchilada sauce, stager 3 corn tortilla, 1/2 cup bean mixture, 1/2 cup cheese blend and repeat. You You will have 3 layers. Using up any additional enchilada sauce on the top layer. Cover with foil and cook for 20 minutes or until heated through and cheese is melted.
- You can get creative with additional toppings. Sliced black olives, avocado, sliced jalapeños and cilantro make wonderful garnishes and adds an extra dose of veggies.
Looking for more campground recipes? Check out our Camp Recipes section a collection of easy and deliucious camping meals.
