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In today's fast-paced world, the concept of healthy cooking is not just a trend but a lifestyle choice embraced by many. The benefits of preparing nutritious meals at home go beyond weight management; they extend to improved overall well-being, increased energy levels, and the joy of sharing wholesome food with loved ones. Among the myriad of healthy recipes that cater to diverse dietary preferences, the Healthy Enchilada Skillet stands out as a quick, flavorful, and nutrient-dense meal option that checks all the boxes for health-conscious individuals, families, and meal prep enthusiasts.

Healthy Enchilada Skillet

Looking for a quick and healthy dinner option? Try this delicious healthy enchilada skillet! Packed with colorful veggies like zucchini and bell peppers, hearty black beans, and topped with melty cheese, this one-pan meal is both satisfying and nutritious. Ready in just 30 minutes, it’s perfect for busy weeknights. Serve it with avocado and a dollop of Greek yogurt for an extra touch. Enjoy the flavors of enchiladas without the fuss!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 zucchini, diced

1 cup corn (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)

Fresh cilantro for garnish

Avocado slices for serving

Greek yogurt or sour cream for serving (optional)

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until transparent.

    Add the minced garlic and diced bell pepper to the skillet. Sauté for another 3-4 minutes until the peppers start to soften.

      Stir in the diced zucchini and corn. Cook for an additional 3-4 minutes, allowing the vegetables to partially soften.

        Add the black beans, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Stir to combine and let it simmer for about 5 minutes to meld the flavors.

          Stir in the cooked quinoa or brown rice until everything is well mixed.

            Sprinkle the shredded cheese evenly over the top and cover the skillet with a lid. Reduce the heat to low and let it cook for 3-5 minutes until the cheese is melted and bubbly.

              Remove from heat and garnish with fresh cilantro. Serve hot with avocado slices and a dollop of Greek yogurt or sour cream if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4