5-Ingredient Black Bean Enchilada Skillet

A fast, satisfying vegetarian skillet layered with tender black beans, sweet corn, tortillas, and smoky enchilada sauce, finished with bubbling melted cheddar.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans, drained and rinsed black beans
• 2 cups enchilada sauce
• 8 6-inch corn tortillas
• 1.5 cups corn
• 1.5 cups, shredded cheddar cheese
• 1 teaspoon olive oil
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground cumin

Cooking instructions

1. Warm the olive oil in a 10-inch deep skillet over medium heat. Add the enchilada sauce, salt, and cumin; stir until steaming, about 2 minutes. (about 2 min) — Medium heat
2. Tear 4 tortillas into large pieces and arrange them over the sauce. Scatter half of the black beans and corn over the tortillas, then spoon over 1 cup of the remaining sauce. (about 2 min) — Medium heat
3. Repeat with the remaining torn tortillas, black beans, corn, and sauce, spreading the sauce as evenly as possible. (about 2 min) — Medium heat
4. Sprinkle the cheddar evenly over the top. Cover and cook until the tortillas are tender, the filling is hot throughout, and the cheese is fully melted, 8 to 10 minutes. Do not stir the layers. (about 10 min) — Medium-low heat
5. Remove the lid and let the skillet stand for 5 minutes before spooning into bowls. (about 5 min) — Off heat