These are enchiladas for crispy edge lovers and impatient cooks. Because of their small size, they take about half the time to bake than your average tray of enchiladas, and the higher edge ratio means more crispies!
Mini skillet enchiladas are also great for customizing according to various tastes at a given meal- add more spice to one, omit cheese for vegans, make one with meat for meat lovers, etc. There are all kinds of ways to customize these little enchiladas.
If you only have one skillet and you’re cooking for two or fewer people, prep the beans, sauce, and avocado corn salsa in advance, then just use half your ingredients today and save the rest for assembling another round of skillet enchiladas tomorrow.
Skillet Layered Enchiladas with Avocado Corn Salsa
Makes 2 6.5-inch skillets (Serves 4)
For the beans:
1 can black or pinto beans
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste
1 tablespoon fresh minced cilantro
1 tablespoon avocado oil or olive oil
1/2 white onion, minced
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
big pinch salt and plenty ground black pepper, plus more to taste
1 14.5-ounce can tomato sauce
1/2 cup broth (chicken or vegetable)
2 tablespoons minced cilantro
1 chipotle pepper in adobo
Avocado corn salsa:
2 avocados, medium dice
1/2 cup corn kernels (raw from cob or defrosted from frozen)
juice of 1 lime (about 1 1/2 tablespoons lime juice)
1/4 white onion, minced
1/4 cup minced cilantro
salt and black pepper, to taste
1 jalapeño, deseeded and minced (optional)
6 corn tortillas
4 ounces cheddar, feta, or cotija (I used Cabot clothbound cheddar)
Minced cilantro, to serve
Hot sauce of choice, to serve
What to do:
Preheat oven to 400ºF and grease 2 small (6.5-inch) skillets with oil or fat of choice (not virgin coconut oil).
Mash beans with spices and 1 tablespoon minced cilantro in a small/medium bowl and set aside.
Prepare the chipotle sauce: heat oil in a 1.5-quart saucepan over medium heat and sauté onion until soft, about 3 minutes. Add spices to onion and sauté 30 seconds before adding tomato sauce. Rinse can with broth and add to pot, along with chipotle pepper. Cover, reduce heat to low, and simmer 15-20 minutes.
Meanwhile, toss ingredients for avocado corn salsa in a medium bowl and set aside for serving with enchiladas.
Remove chipotle chile from sauce and stir in cilantro.
Assemble enchiladas: put a dollop of sauce in the bottom of each skillet, and begin to layer: tortilla, beans, sauce, cheese / tortilla, beans, sauce, cheese/ tortilla, sauce, cheese.
Brush exposed edges with a little bit of oil and place filled skillets in oven and bake until bubbly and beginning to brown, about 20-25 minutes. If your enhiladas look cooked through, but you want some more browning, turn the broiler on for 2 minutes, watching carefully so they don’t burn.
Remove from oven and let rest 5-10 minutes before serving with yogurt/kefir, cilantro, and hot sauce.
Red Leaf and Heart of Palm Salad
1 head red leaf lettuce, chopped and triple washed
3 radishes, thinly sliced
3 hearts of palm, rinsed and sliced
Pumpkin seeds (toasted in pan with pinches paprika and salt over medium-low heat for 5 minutes, stirring frequently)
2 tablespoons mango passionfruit jam or peach jam
2 tablespoons Coconut vinegar
3 tablespoons White wine vinegar
1 clove garlic, grated
1/3 cup avocado oil or sunflower seed oil
1/4-1/2 teaspoon salt
black pepper, to taste
Toss salad ingredients (except for pumpkin seeds) together in a large bowl.
Whisk dressing ingredients together in a small bowl, or shake vigorously in a jar.
Drizzle dressing over salad (you will probably have some leftover) and sprinkle pumpkin seeds at the end.