Name: Cal-Mex Cheesy Chicken & Black Bean Enchilada Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, diced; 1 1/2 cups low-fat shredded Mexican cheese blend; 1 can (15 oz) low-sodium black beans, drained and rinsed; 1 cup low-sodium tomato sauce (no added onions or garlic); 1/2 cup lactose-free sour cream or crema; 1/2 cup diced green bell pepper (seeded, no spicy peppers); 2 tbsp olive oil; 8 small flour tortillas (fajita size, about 6-inch); 1 ripe avocado, sliced; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; Salt and pepper, to taste; Fresh cilantro, chopped (optional, for garnish)

Cal-Mex Cheesy Chicken & Black Bean Enchilada Skillet

CitrusyFig3842

This Cal-Mex Cheesy Chicken & Black Bean Enchilada Skillet brings bold fusion flavors straight to your dinner table while staying plant-forward and protein-packed. Charred green bell peppers and tender chicken blend with beans and gooey cheese in a one-pan, family-style meal. The avocado and a swirl of crema add creaminess and richness, while flour tortillas provide a satisfying, comforting base without high fiber or acid reflux triggers. Inspired by vibrant California-Mexican cuisine, this dish is both approachable and exciting—a weeknight dinner you’ll crave again and again. Perfect for beginner to intermediate cooks, it’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat.

Ingredients

Instructions

Heat a large nonstick skillet over medium-high heat. Add olive oil.
Add diced chicken, season with cumin, paprika, salt, and pepper. Sauté until cooked through and lightly golden, about 5-6 minutes. Remove to a plate.
In the same skillet, add bell pepper. Sauté 2-3 minutes until just softened.
Return chicken to pan. Add black beans and tomato sauce. Stir and simmer for 3-4 minutes to heat through and meld flavors.
Cut tortillas into strips. Layer half of them into the skillet. Sprinkle over half the cheese. Add the rest of the tortilla strips, then top with remaining cheese.
Cover skillet and reduce heat to low. Let cook for 5-7 minutes, until cheese is melted and everything is hot.
Turn off heat. Dollop with sour cream and top with avocado slices. Sprinkle with cilantro if desired. Serve hot, scooping portions directly from the skillet.