Skillet Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stovetop skillet enchiladas loaded with seasoned ground beef, beans, corn, and cheese in a homemade enchilada sauce. Hearty and satisfying, ready in under 30 minutes. A complete one-pot meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb ground beef
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 10 corn or 7 whole wheat tortillas (cut into strips)
- 14 oz can low sodium black beans (rinsed and drained)
- 2 cups frozen corn
- 14 oz can tomato sauce (low sodium)
- 6 oz can tomato paste (low sodium)
- 1 cup water or broth
- 1 cup Tex Mex or cheddar cheese (shredded)
- 2 tsp maple syrup (honey or sugar)
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 22m
- Sodium
- 544mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1116mg
- Calcium
- 224mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.