High Protein Beef Enchilada Skillet
A hearty and flavorful high protein beef enchilada skillet packed with lean ground beef, black beans, and a rich enchilada sauce, topped with melted cheese and fresh cilantro. Perfect for a quick, nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1 cup enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
4 medium whole wheat tortillas, cut into strips
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add lean ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in black beans, corn, enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Simmer the mixture for 5 minutes, stirring occasionally.
Add the whole wheat tortilla strips to the skillet and stir to combine, allowing them to soften slightly in the sauce for 2 minutes.
Sprinkle shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for 3-4 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.