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Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

an image of the White Bean Enchilada Skillet

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Active Time:20 minsTotal Time:25 minsServings:6Jump to Nutrition Facts

Active Time:20 minsTotal Time:25 minsServings:6

Active Time:20 mins

Active Time:

20 mins

Total Time:25 mins

Total Time:

25 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Jump to recipeThis comforting vegetarianWhite Bean Enchilada Skilletis quick and easy, making it a weeknight go-to. Creamy fiber-rich white beans dance with a medley of perfectly seasoned corn, onions and smoky poblano peppers in a gorgeous green enchilada sauce, while corn tortilla strips soak up all the flavors of the sauce. Cheddar cheese brings it all together with its melty goodness, while tangy pickled jalapeños balance the fresh notes of cilantro and radishes. A dollop of sour cream is the perfect finishing touch to cut through the spiciness. Keep reading for our expert tips, including ingredient substitutions and optional additions.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Fresh poblano peppers are available year-round. Choose ones that are dark green, smooth and without soft spots or wrinkles.Folding in the tortilla strips may feel awkward, but don’t be afraid to get in there and mix them in. Try spreading them out or adding the strips in batches to get even sauce distribution.You can substitute the extra-sharp white Cheddar cheese with yellow Cheddar or pepper Jack cheese.This skillet dish would be delicious topped with sliced or cubed avocado or with dollops of guacamole.Nutrition NotesCannellini beansfall under the white bean category. Like all beans, they provide plant-based protein, antioxidants and minerals—including potassium, magnesium and iron. The fiber in the beans will help keep things running smoothly through your gut, feed your gut’s beneficial bacteria and help stabilize blood sugar.Green enchilada sauceis made from several ingredients, includingtomatillos, a cousin of tomatoes. While there is no one green enchilada sauce recipe, most also have onions and green peppers, including bell peppers and chiles. These ingredients bring antioxidants and nutrients, including more fiber, to this dish. The vitamin C from these ingredients will help your body better absorb the iron in the beans.Cheddar cheeseadds some protein and calcium to these enchiladas. Eating cheese also adds beneficial bacteria (probiotics) to your gut. Those bacteria will feed on the fiber from the other ingredients.Corn tortillasare made with whole grains and add more fiber to this dish. Including more whole grains in your meals and snacks may help reduce heart disease risk.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Jump to recipe

This comforting vegetarianWhite Bean Enchilada Skilletis quick and easy, making it a weeknight go-to. Creamy fiber-rich white beans dance with a medley of perfectly seasoned corn, onions and smoky poblano peppers in a gorgeous green enchilada sauce, while corn tortilla strips soak up all the flavors of the sauce. Cheddar cheese brings it all together with its melty goodness, while tangy pickled jalapeños balance the fresh notes of cilantro and radishes. A dollop of sour cream is the perfect finishing touch to cut through the spiciness. Keep reading for our expert tips, including ingredient substitutions and optional additions.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Fresh poblano peppers are available year-round. Choose ones that are dark green, smooth and without soft spots or wrinkles.Folding in the tortilla strips may feel awkward, but don’t be afraid to get in there and mix them in. Try spreading them out or adding the strips in batches to get even sauce distribution.You can substitute the extra-sharp white Cheddar cheese with yellow Cheddar or pepper Jack cheese.This skillet dish would be delicious topped with sliced or cubed avocado or with dollops of guacamole.Nutrition NotesCannellini beansfall under the white bean category. Like all beans, they provide plant-based protein, antioxidants and minerals—including potassium, magnesium and iron. The fiber in the beans will help keep things running smoothly through your gut, feed your gut’s beneficial bacteria and help stabilize blood sugar.Green enchilada sauceis made from several ingredients, includingtomatillos, a cousin of tomatoes. While there is no one green enchilada sauce recipe, most also have onions and green peppers, including bell peppers and chiles. These ingredients bring antioxidants and nutrients, including more fiber, to this dish. The vitamin C from these ingredients will help your body better absorb the iron in the beans.Cheddar cheeseadds some protein and calcium to these enchiladas. Eating cheese also adds beneficial bacteria (probiotics) to your gut. Those bacteria will feed on the fiber from the other ingredients.Corn tortillasare made with whole grains and add more fiber to this dish. Including more whole grains in your meals and snacks may help reduce heart disease risk.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

This comforting vegetarianWhite Bean Enchilada Skilletis quick and easy, making it a weeknight go-to. Creamy fiber-rich white beans dance with a medley of perfectly seasoned corn, onions and smoky poblano peppers in a gorgeous green enchilada sauce, while corn tortilla strips soak up all the flavors of the sauce. Cheddar cheese brings it all together with its melty goodness, while tangy pickled jalapeños balance the fresh notes of cilantro and radishes. A dollop of sour cream is the perfect finishing touch to cut through the spiciness. Keep reading for our expert tips, including ingredient substitutions and optional additions.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

an image of the ingredients to make the White Bean Enchilada Skillet

Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2poblano peppers, sliced (about2cups)1smallyellow onion, chopped (about1cup)1cupfreshorthawed frozencorn kernels4clovesgarlic, minced (1½tablespoons)1½teaspoonssmoked paprika½teaspoonground coriander¼teaspoonground cumin¼teaspoonsalt1(15-ounce) canno-salt-added cannellini beans, rinsed1(15-ounce) cangreen enchilada sauce6(6-inch)yellow corn tortillas, cut into 1-inch-thick strips1cupshredded extra-sharp white Cheddar cheese2tablespoonsthinly slicedradishes2tablespoonscilantro leaves1tablespoonpickled jalapeño slices(optional)⅓cupsour cream

Cook Mode(Keep screen awake)

Ingredients

2tablespoonsextra-virgin olive oil

2poblano peppers, sliced (about2cups)

1smallyellow onion, chopped (about1cup)

1cupfreshorthawed frozencorn kernels

4clovesgarlic, minced (1½tablespoons)

1½teaspoonssmoked paprika

½teaspoonground coriander

¼teaspoonground cumin

¼teaspoonsalt

1(15-ounce) canno-salt-added cannellini beans, rinsed

1(15-ounce) cangreen enchilada sauce

6(6-inch)yellow corn tortillas, cut into 1-inch-thick strips

1cupshredded extra-sharp white Cheddar cheese

2tablespoonsthinly slicedradishes

2tablespoonscilantro leaves

1tablespoonpickled jalapeño slices(optional)

⅓cupsour cream

DirectionsPreheat oven to broil with rack 5 inches from heat source. Heat 2 tablespoons oil in a 10-inch broiler-safe skillet over medium heat. Add sliced poblano, chopped onion and 1 cup corn; cook, stirring occasionally, until softened, about 10 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyStir in 1½ teaspoons smoked paprika, ½ teaspoon coriander, ¼ teaspoon each cumin and salt, the rinsed beans and 1 (15-ounce) can enchilada sauce. Fold in tortilla strips until evenly combined; sprinkle with 1 cup Cheddar. Broil until the cheese is melted, about 3 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyTop with 2 tablespoons each radishes and cilantro and 1 tablespoon pickled jalapeños, if desired. Serve dolloped with ⅓ cup sour cream.Frequently Asked QuestionsTransfer leftovers to an airtight container once they have completely cooled. They can be stored in the refrigerator for up to 1 day. While the texture may soften slightly, reheating them in the microwave can make this change almost unnoticeable.You can use any type of canned bean or a combination of different types—such as black beans, great northern beans, pinto beans or kidney beans.Any type of rice-like dish or leafy green salad would pair wonderfully; try ourEasy Cilantro-Lime Rice,Cauliflower Rice Pilaf,Basic Green Salad with VinaigretteorHerb & Arugula Salad with Balsamic Vinaigrette.EatingWell.com, January 2025

Directions

Preheat oven to broil with rack 5 inches from heat source. Heat 2 tablespoons oil in a 10-inch broiler-safe skillet over medium heat. Add sliced poblano, chopped onion and 1 cup corn; cook, stirring occasionally, until softened, about 10 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyStir in 1½ teaspoons smoked paprika, ½ teaspoon coriander, ¼ teaspoon each cumin and salt, the rinsed beans and 1 (15-ounce) can enchilada sauce. Fold in tortilla strips until evenly combined; sprinkle with 1 cup Cheddar. Broil until the cheese is melted, about 3 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyTop with 2 tablespoons each radishes and cilantro and 1 tablespoon pickled jalapeños, if desired. Serve dolloped with ⅓ cup sour cream.Frequently Asked QuestionsTransfer leftovers to an airtight container once they have completely cooled. They can be stored in the refrigerator for up to 1 day. While the texture may soften slightly, reheating them in the microwave can make this change almost unnoticeable.You can use any type of canned bean or a combination of different types—such as black beans, great northern beans, pinto beans or kidney beans.Any type of rice-like dish or leafy green salad would pair wonderfully; try ourEasy Cilantro-Lime Rice,Cauliflower Rice Pilaf,Basic Green Salad with VinaigretteorHerb & Arugula Salad with Balsamic Vinaigrette.

Preheat oven to broil with rack 5 inches from heat source. Heat 2 tablespoons oil in a 10-inch broiler-safe skillet over medium heat. Add sliced poblano, chopped onion and 1 cup corn; cook, stirring occasionally, until softened, about 10 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.

an image of the peppers, onion, and corn in a cast iron skillet

Stir in 1½ teaspoons smoked paprika, ½ teaspoon coriander, ¼ teaspoon each cumin and salt, the rinsed beans and 1 (15-ounce) can enchilada sauce. Fold in tortilla strips until evenly combined; sprinkle with 1 cup Cheddar. Broil until the cheese is melted, about 3 minutes.

an image of the beans and sauce added

Top with 2 tablespoons each radishes and cilantro and 1 tablespoon pickled jalapeños, if desired. Serve dolloped with ⅓ cup sour cream.

Frequently Asked QuestionsTransfer leftovers to an airtight container once they have completely cooled. They can be stored in the refrigerator for up to 1 day. While the texture may soften slightly, reheating them in the microwave can make this change almost unnoticeable.You can use any type of canned bean or a combination of different types—such as black beans, great northern beans, pinto beans or kidney beans.Any type of rice-like dish or leafy green salad would pair wonderfully; try ourEasy Cilantro-Lime Rice,Cauliflower Rice Pilaf,Basic Green Salad with VinaigretteorHerb & Arugula Salad with Balsamic Vinaigrette.

Frequently Asked Questions

Transfer leftovers to an airtight container once they have completely cooled. They can be stored in the refrigerator for up to 1 day. While the texture may soften slightly, reheating them in the microwave can make this change almost unnoticeable.

You can use any type of canned bean or a combination of different types—such as black beans, great northern beans, pinto beans or kidney beans.

Any type of rice-like dish or leafy green salad would pair wonderfully; try ourEasy Cilantro-Lime Rice,Cauliflower Rice Pilaf,Basic Green Salad with VinaigretteorHerb & Arugula Salad with Balsamic Vinaigrette.

EatingWell.com, January 2025

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Nutrition Facts(per serving)348Calories16gFat41gCarbs14gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm