cheesy tortilla skillet
100%
0
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories313.1 kcal (16%)
Total Fat16 g (23%)
Carbs29.4 g (11%)
Sugars4.5 g (5%)
Protein12.5 g (25%)
Sodium670.4 mg (34%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspolive oil
1yellow onion
medium, chopped
2poblano peppers
seeded and chopped
2bell peppers
seeded and chopped
2 tspchipotle chili powder
2 tspsmoked paprika
1 tspground cumin
1 tspdried oregano
salt
pepper
4garlic cloves
finely chopped
1 ¼ cupsred enchilada sauce
1 cuprice
cooked
1can black beans
drained and rinsed
parsley
1juice of lime
1 ½ cupsmexican cheese blend
shredded
2 cupstortilla chips
avocado
sliced, for serving
Plain Greek yogurt
for serving
Instructions
Step 1
Preheat oven to 425.
Step 2
Heat olive oil in a large oven-safe skillet over medium heat. When the oil shimmers, add onion, poblanos, bell peppers, chipotle chili powder, paprika, cumin, oregano, and a pinch of salt and pepper. Cook, stirring occasionally, until very fragrant, 8-10 minutes. Add the garlic and cook for one minute more or until fragrant.
Step 3
Stir in the enchilada sauce, rice, beans, parsley, and lime juice. Sprinkle 1/2 cup of cheese over the rice. Add tortilla chips on top, gently pressing them into the cheese. Sprinkle the remaining 1 cup cheese over the top. Bake until the cheese is melted, about 10 minutes.
Step 4
Serve family style and top with whatever you want.
Notes
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One-dish
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