Skillet Black Bean Enchilada Bake

Shopping list

1 red bell pepper, diced
1 can (400g) black beans, rinsed and drained
350g jar gluten-free red enchilada sauce
6 small 100% corn tortillas, cut into bite-sized triangles
150g grated mature cheddar or Gouda cheese

Pantry staples— you probably have these

1 tbsp neutral cooking oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp salt

Method

Prepare the Base

Preheat your oven to 200°C (180°C fan).
Heat the cooking oil in an oven-safe skillet over medium-high heat. Add the diced bell pepper, cumin, smoked paprika, and salt. Sauté for 4 to 5 minutes until the pepper begins to soften.

Assemble the Skillet

Reduce the heat to low. Stir in the drained black beans and the enchilada sauce, letting the mixture come to a gentle simmer.
Gently fold in the cut corn tortilla pieces, pressing them lightly into the sauce so they are well coated and evenly distributed.

Bake and Melt

Scatter the grated cheese evenly over the top of the skillet mixture.
Transfer the skillet to the oven and bake for 12 to 15 minutes, until the sauce is bubbling and the cheese is fully melted and golden in spots.
Let rest for 5 minutes before serving warm directly from the pan.

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