Cooked - White Bean Enchilada Skillet Is A Weeknight-dinner Winner

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White Bean Enchilada Skillet Is A Weeknight-dinner Winner

6.0

2 tablespoons extra-virgin olive oil

2 poblano peppers, sliced (about 2 cups)

1 small yellow onion, chopped (about 1 cup)

1 cup fresh or thawed frozen corn kernels

4 cloves garlic, minced (1½ tablespoons)

1½ teaspoons smoked paprika

½ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon salt

1 (15-ounce) can no-salt-added cannellini beans, rinsed

1 (15-ounce) can green enchilada sauce

6 (6-inch) yellow corn tortillas, cut into 1-inch-thick strips

1 cup shredded extra-sharp white Cheddar cheese

2 tablespoons thinly sliced radishes

2 tablespoons cilantro leaves

1 tablespoon pickled jalapeño slices (optional)

⅓ cup sour cream

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

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍳Skillet

Cuisine🇲🇽Mexican

Occasions🏡Casual Gathering🍽️Weeknight Dinner

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 73 weeks ago

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