Enchilada Skillet

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Recipe Intro From fridayseats

This Enchilada Skillet is a quick and satisfying one-pan spin on traditional enchiladas—with a veggie-forward twist. Featuring Cascadian Farm Organic Frozen Riced Cauliflower and Organic Sweet Corn, it sneaks in extra nutrition without sacrificing flavor. Loaded with seasoned ground beef, black beans, melty cheese, and enchilada sauce, this skillet dinner is equal parts comforting and nourishing—and perfect for busy weeknights.

 

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  • Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 5–6 servings

Recipe Card

ingredients

For the Enchilada Skillet:

  • 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 1/2 bag (6 ounces) Cascadian Farm Organic Frozen Riced Cauliflower
  • 1 pound ground beef
  • 1/2 red bell pepper, seeded and diced
  • 1/2 yellow bell pepper, seeded and diced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons garlic seasoning
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 bag (5 ounces) Cascadian Farm Organic Sweet Corn
  • 1 (15 ounce) jar enchilada sauce
  • 1 cup shredded Mexican blend cheese, divided
  • 3 small tortillas, cut into strips

ingredients

Optional Toppings:

  • Sour cream
  • Fresh cilantro
  • Avocado
  • Extra cheese
  • Hot sauce

Method

  • Step 1

    Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2–3 minutes until softened.

  • Step 2

    Stir in Cascadian Farm Organic Frozen Riced Cauliflower and cook for another 2 minutes.

  • Step 3

    Add ground beef to the skillet. Break it apart and cook until no longer pink, about 5–6 minutes.

  • Step 4

    Stir in diced red and yellow bell peppers. Season with salt, pepper, and garlic seasoning.

  • Step 5

    Stir in the black beans, Cascadian Farm Organic Sweet Corn, enchilada sauce, and 1/3 cup of the cheese. Mix to combine and let simmer for a few minutes.

  • Step 6

    Fold in the cut tortilla strips, then sprinkle the remaining cheese over the top. Cover the skillet and cook for 5 minutes, until the cheese is melted and bubbly.

  • Step 7

    Remove from heat and top with sour cream, avocado, cilantro, hot sauce, and extra cheese as desired. Serve warm.