This is going to be a super duper short post because it’s late and all I really need to tell you about this dish is MAKE IT!
Dinners don’t get much easier than this.
I don’t know about you, but sometimes I just want a meatless meal – something simple and tasty. This cheesy enchilada rice skillet is amazing! Super simple, super quick and super fabulous. Throw some grilled chicken in if you want, that would be delicious. I served it with some cheese quesadillas and fruit . . .it was a perfect, simple meal.
- 2 cups cooked rice (I used minute rice)
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup frozen corn, thawed
- 1 can (15 oz) black beans, drained and rinsed
- 3/4 cup mild enchilada sauce
- 3/4 cup mild green enchilada sauce
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. oregano
- Kosher salt and freshly ground black pepper to taste
- 1 cup shredded cheese (I used 1/2 cheddar, 1/2 monterey jack)
- 2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Add corn and continue to cook, until corn begins to slightly brown, stirring occasionally.
Stir in black beans, rice, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with cilantro.
Recipe Source: Adapted slightly from Damn Delicious