Cheesy Bean Enchilada Bake

If you're looking for a quick and comforting meal that doesn't skimp on flavor, this cheesy bean enchilada skillet is a must-try.

It's a deconstructed take on the classic enchilada, featuring smoky poblanos, hearty beans, and gooey cheese, all brought together in one easy-to-make dish.

Perfect for busy weeknights, this recipe comes together in minutes and delivers all the rich, satisfying taste of traditional enchiladas without the fuss. Top it off with fresh cilantro and a squeeze of lime for a zesty finish that will keep everyone coming back for more.

Easy Weeknight Dinners, Easy Weeknight Vegetarian Dinners, Dinner for Two People

Dinner, Vegetarian

Mexican

Yield: 2

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Cheesy Bean Enchilada Bake

Level: Easy

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Ingredients

• 1 tablespoon vegetable oil
• 1 poblano chile pepper, seeds and stem removed, and chopped
• 1 small onion, chopped
• 1 garlic clove, finely minced
• Salt and pepper
• 1 (15-ounce) can pinto beans, drained and rinsed
• 8 ounces store-bought salsa verde
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 1 cup/ 4 ounces grated Monterey Jack cheese
• Chopped cilantro, for garnish
• Lime wedges, for garnish

Preparation

1. Arrange a rack in the upper third of the oven and preheat the broiler to high.
2. Heat the oil in a medium-sized ovenproof skillet over medium-high heat. Add the poblanos and onions, and cook, undisturbed, for 2 to 3 minutes until browned underneath.
3. Stir in the garlic and cook for about 30 seconds, until fragrant. Then, season with salt and pepper and cook, stirring occasionally, for another 2 to 3 minutes.
4. Stir in the beans and salsa verde, and simmer for 2 to 3 minutes, until slightly thickened. Add the cumin, paprika, and cayenne pepper, stirring to incorporate.
5. Turn off the heat. Sprinkle the cheese evenly over the top, then broil for 3 to 4 minutes until the cheese is melted and browned in spots.
6. Serve immediately, topped with chopped cilantro and a squeeze of lime.

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