Spicy Black Bean Enchilada Skillet Recipe – Jalapeño & Cheddar

Last Updated on 2 months by Neha Deshmukh

Spicy Black Bean Enchilada Skillet Recipe – Jalapeño & Cheddar

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weeknight staple in my house. Seriously, this Spicy Black Bean Enchilada Skillet is quick, easy, and packed with flavor. It’s the kind of meal that just feels like a warm hug on a busy evening. Plus, it’s a fantastic way to get dinner on the table when you’re craving something a little bit spicy and a whole lot comforting.

Why You’ll Love This Recipe

This skillet is a game-changer. It’s ready in under 30 minutes, requires minimal cleanup (hello, one-pan meals!), and is endlessly customizable. The combination of smoky enchilada sauce, hearty black beans, melty cheese, and a kick of jalapeño is just… chef’s kiss. It’s perfect for a casual family dinner, a potluck with friends, or even a cozy night in.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 11 oz tortilla chips
• 2 cups red enchilada sauce
• 15 oz organic black beans
• 3 cups grated habanero jack cheese
• 6 cups grated sharp cheddar cheese
• 1 jalapeño (deseeded and chopped)
• 1 jalapeño (sliced in rings)
• Red onion (diced) – about ½ cup
• 1 tomato (chopped)
• Chopped cilantro – about ¼ cup
• Sour cream or yogurt – about ¼ cup
• A few lime slices

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this dish.

• Habanero Jack Cheese: This is where the magic happens! Habanero Jack adds a lovely warmth and subtle heat. If you can’t find it, Monterey Jack with a pinch of cayenne pepper works in a pinch.
• Enchilada Sauce: Enchilada sauce varies so much by region. I prefer a New Mexico-style red chile sauce for a deeper, smokier flavor, but any good quality red enchilada sauce will do.
• Tortilla Chips: Feel free to use your favorite! I like using thicker, restaurant-style tortilla chips because they hold up well to the sauce. But thinner chips work too – just be gentle when layering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 350°F (175°C).
2. Pour 1 cup of enchilada sauce into an 8-inch cast iron skillet. This creates a flavorful base.
3. Spread half of the black beans evenly over the sauce.
4. Layer half of the tortilla chips over the beans, followed by half of the habanero jack and cheddar cheeses.
5. Pop the skillet into the oven and bake for 3 minutes, just until the cheese starts to melt and get bubbly.
6. Remove the skillet from the oven and add the remaining enchilada sauce, black beans, and tortilla chips.
7. Sprinkle with diced red onion and chopped jalapeño. Then, generously cover with the remaining cheese.
8. Bake for another 10-12 minutes, or until the cheese is fully melted, golden, and gooey.
9. Time to garnish! Top with chopped tomatoes, cilantro, jalapeño slices, and a generous drizzle of sour cream. Serve immediately with lime wedges for a burst of freshness.

Expert Tips

• Cast Iron is Key: A cast iron skillet really helps create a nice, crispy edge on the chips. But if you don’t have one, a regular oven-safe skillet will work just fine.
• Don’t Overload: Resist the urge to pile on too many chips. You want everything to cook evenly and the cheese to melt properly.
• Cheese Power: Feel free to experiment with different cheese blends! Pepper Jack, Colby Jack, or even a little queso fresco would be delicious.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cheese for a plant-based alternative and use a vegan sour cream or yogurt. It’s just as delicious! My friend Sarah swears by the Daiya cheddar shreds.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of jalapeño or omit it altogether. You can also use a milder enchilada sauce.
• Gluten-Free Option: Just make sure your tortilla chips are certified gluten-free!
• Quick Weeknight Version: Pre-shredded cheese is your friend! It saves a ton of time, especially on busy weeknights.

Serving Suggestions

This enchilada skillet is fantastic on its own, but here are a few ideas to complete the meal:

• A simple side salad with a lime vinaigrette.
• A dollop of guacamole.
• A side of Mexican rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The chips will lose some of their crispness, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Can I assemble this skillet ahead of time? You can assemble it up to a day in advance, but don’t bake it until you’re ready to serve.
• What type of enchilada sauce works best in this recipe? I recommend a good quality red enchilada sauce. New Mexico-style is my personal favorite!
• Can I use different types of beans? Absolutely! Pinto beans or even kidney beans would work well.
• Is Habanero Jack cheese too spicy? Can I substitute it? It has a mild heat, but if you’re worried, Monterey Jack with a pinch of cayenne is a great substitute.
• How can I make this skillet spicier? Add more jalapeño, use a spicier enchilada sauce, or sprinkle in a pinch of cayenne pepper.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!