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Black Bean & Corn Enchilada Skillet

Print Recipe
A delicious triple layered enchilada casserole.
Prep Time 15 mins
Cook Time 40 mins
Servings 4


  • 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.