Name: Enchilada Bean Skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 ounces cremini or button mushrooms, halved and sliced; 2 Tablespoons olive oil; 2 small yellow onion, finely diced; 1 small zucchini, diced into ½ inch pieces; 2 garlic cloves, minced; 2 cups Red Enchilada Sauce; 3 cups cooked Boonville Barn Beans (cooked from ½ pound dry) or 2 14-ounce cans of beans (drained and rinsed); 2 cups (8 ounces) shredded Oaxacan cheese, Monterey Jack cheese, or other east to melt cheese; Green onions, thinly sliced; Avocado, diced; Comapeño chile powder; Sour cream; Tortilla chips or tortillas

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Enchilada Bean Skillet

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Boonville Barn Collective

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

We’ve been loving cheesy bean bakes cooked right in a skillet. To make our own version, enchilada sauce gives creamy beans a round, resonant chile flavor. We like to serve it right out of the pan, queso fundido style, with tortilla chips or tortillas. Use leftovers as a burrito filling or nacho topping. For best results, use our recipe for Red Enchilada Sauce to make this.

cast iron pan with enchilada beans and bowls of chips, avocado, and sour cream

Ingredients

8 ounces cremini or button mushrooms, halved and sliced
2 Tablespoons olive oil
2 small yellow onion, finely diced
1 small zucchini, diced into ½ inch pieces
2 garlic cloves, minced
2 cups Red Enchilada Sauce
3 cups cooked Boonville Barn Beans (cooked from ½ pound dry) or 2 14-ounce cans of beans (drained and rinsed)
2 cups (8 ounces) shredded Oaxacan cheese, Monterey Jack cheese, or other east to melt cheese

To Serve

Green onions, thinly sliced
Avocado, diced
Comapeño chile powder
Sour cream
Tortilla chips or tortillas

Directions

Sear the mushrooms: Heat a 12-inch oven-safe skillet over medium-high heat. Add the mushrooms to the dry pan and cook, without stirring, until they release their liquid. Cook them, without stirring, until the side in contact with the pan is nicely golden brown, about 5 minutes. Stir, scraping as needed to help the mushrooms release from the pan.
Sauté the vegetables: Drizzle in the olive oil and add the onion and zucchini and season everything with a pinch of salt. Sauté until vegetables are softened and begin to brown, about 5 minutes. The mixture should be relatively dry and concentrated at this point. Stir in the garlic and cook for a minute more.
Add enchilada sauce and beans: Pour in the red enchilada sauce, scraping up any browned bits from the bottom of the pan. Stir in the beans. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce coats the beans and the mixture appears jammy (more like a thick tomato sauce than a soup). Taste and adjust salt as needed. Meanwhile, position an oven rack in the upper third and preheat your broiler to high.
Add the cheese: Scatter the cheese evenly over the top of the skillet. Transfer the skillet to the oven and broil until the cheese is melted, bubbly, and spotted with golden brown, about 3 minutes. Watch it closely!
Finish and serve: Carefully remove the skillet from the oven. Top with diced avocado, green onions, and a pinch of Comapeño chile powder, if you like. Serve straight from the skillet with tortilla chips or small tortillas and sour cream.

Recipe Note

Searing mushrooms in a dry pan really allows their moisture to cook off, so they act as a savory base for this vegetarian weeknight dinner, while onion and zucchini add sweetness.

Enchilada Bean Skillet