White Bean Enchilada Skillet Is a Weeknight-Dinner Winner

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!  Fresh poblano peppers are available year-round. Choose ones that are dark green, smooth and without soft spots or wrinkles. Folding in the tortilla strips may feel awkward, but don’t be afraid to get in there and mix them in. Try spreading them out or adding the strips in batches to get even sauce distribution.  You can substitute the extra-sharp white Cheddar cheese with yellow Cheddar or pepper Jack cheese. This skillet dish would be delicious topped with sliced or cubed avocado or with dollops of guacamole.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to broil with rack 5 inches from heat source. Heat 2 tablespoons oil in a 10-inch broiler-safe skillet over medium heat. Add sliced poblano, chopped onion and 1 cup corn; cook, stirring occasionally, until softened, about 10 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.

Step 2

Stir in 1½ teaspoons smoked paprika, ½ teaspoon coriander, ¼ teaspoon each cumin and salt, the rinsed beans and 1 (15-ounce) can enchilada sauce. Fold in tortilla strips until evenly combined; sprinkle with 1 cup Cheddar. Broil until the cheese is melted, about 3 minutes.

Step 3

Top with 2 tablespoons each radishes and cilantro and 1 tablespoon pickled jalapeños, if desired. Serve dolloped with ⅓ cup sour cream.

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