Easy enchilada skillet dinner
- 1 cup white rice
- 2 teaspoons minced garlic
- 1 small white onion, diced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 container, 10 oz, enchilada sauce
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese
- fresh cilantro, optional for garnish
Cook white rice according to package directions and set aside.
In a large skillet, combine garlic, onion, pepper and olive oil. Heat on medium heat until onions are soft and tender, about 5 minutes. Stir frequently.
Add corn, beans, rice and enchilada sauce and mix well. Stir in oregano, cumin, chili powder, salt and pepper and mix well. Return to stove top and heat on medium heat, stirring constantly until warmed through.
Top with cheese and cilantro before serving. I have also served this with cheese on the side. I’m trying to limit my dairy and I don’t use cheese as freely as I once did. It’s just as good without the cheese – although part of me says everything really is better with cheese on top – but serving it on the side gives my family the option to enjoy it with the cheese on top.