Black Bean and Goat Cheese Enchilada Skillet Recipe

Name: Black Bean and Goat Cheese Enchilada Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Extra Virgin Olive Oil; 1/2 Large Yellow Onion, Diced; 1 clove Garlic, Minced; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1/2 cups Vegetable Broth; 1 Tablespoon Fresh Cilantro, Chopped; 2 ounces, weight Goats Cheese; 6 whole 6-inch Tortillas, Corn Or Flour; 1 cup Cheddar Cheese, Grated; 2 cups Red Enchilada Sauce; 2 ounces, weight Goats Cheese Crumbled; Sour Cream, For Topping; Chopped Fresh Cilantro

Servings: persons

2 teaspoons Extra Virgin Olive Oil
1/2 Large Yellow Onion, Diced
1 clove Garlic, Minced
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1/2 cups Vegetable Broth
1 Tablespoon Fresh Cilantro, Chopped
2 ounces, weight Goats Cheese
6 whole 6-inch Tortillas, Corn Or Flour
1 cup Cheddar Cheese, Grated
2 cups Red Enchilada Sauce
2 ounces, weight Goats Cheese Crumbled
Sour Cream, For Topping
Chopped Fresh Cilantro

1
Preheat the oven to 350 F.
2
Put an 8-inch skillet over medium heat.
3
Add the olive oil and onion and cook until the onions just begin to soften, about 3 minutes.
4
Add the garlic and let it cook for about a minute in the pan.
5
Add the black beans and broth and bring everything to a simmer, gently pressing the beans with the back of a wooden spoon to smash them.
6
Cook beans until the broth has cooked off, about 10 minutes.
7
Remove the pan from the heat and stir in the cilantro and goat cheese.
8
Transfer the filling to a bowl and wipe out the pan.
9
To assemble the enchiladas, place one tortilla in the bottom of the pan.
10
Top with a sprinkle of grated cheddar cheese, a big spoonful of the sauce and a spoonful of the black bean filling.
11
Repeat with the remaining tortillas, cheese, sauce, and black bean filling.
12
End with a tortilla and a generous spoonful of sauce, spreading the sauce to cover the tortilla.
13
Sprinkle the top with some grated cheddar and crumbled goats cheese.
14
Bake until the cheeses are golden and the sauce on the sides of the pan is bubbling, about 15 minutes.
15
Top with cilantro, slice into quarters and serve immediately with sour cream.

936

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons Extra Virgin Olive Oil, 1/2 Large Yellow Onion, Diced, 1 clove Garlic, Minced, 1 can (15 Oz. Size) Black Beans, Drained And Rinsed, and more.

Yes, Black Bean and Goat Cheese Enchilada Skillet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Goat Cheese Enchilada Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions