Name: One-Pan Skillet Black Bean and Corn Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon (15ml) extra-virgin olive oil; 1 medium yellow onion (about 200g), finely diced; 3 cloves garlic, minced (about 1 tablespoon); 1 teaspoon (2g) chili powder; 1/2 teaspoon (1g) ground cumin; 1/2 teaspoon (1g) smoked paprika; 1/4 teaspoon (0.5g) dried oregano; 1/2 teaspoon (3g) Diamond Crystal kosher salt (or 1/4 teaspoon fine sea salt), plus more to taste; 1/4 teaspoon (0.5g) freshly ground black pepper, plus more to taste; 1 can (15 ounces / 425g) black beans, drained and thoroughly rinsed; 1 can (15 ounces / 425g) whole kernel corn, drained; 1 can (19 ounces / 540g) red enchilada sauce; 6-8 (6-inch / 15cm) corn tortillas, cut or torn into roughly 1-inch (2.5cm) pieces; 2 cups (225g) shredded sharp cheddar cheese, or a Mexican blend; 1/4 cup (10g) fresh cilantro leaves, roughly chopped, for garnish; 1/4 cup (60g) sour cream or plain Greek yogurt, for garnish

Magic Sous

One-Pan Skillet Black Bean and Corn Enchilada Casserole — Magic Sous