Delicious, cheesy and loaded with yumminess, this Cheesy Enchilada Rice Skillet is perfect for a simple weeknight meal. It’s the easiest enchilada you will ever make, just throw everything into a skillet and you’re good to go.
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. This Cheesy Enchilada Rice Skillet is the bomb!
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