Go Back

High Protein Pork Enchilada Skillet - A Fast, Satisfying One-Pan Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1–1.25 pounds lean ground pork (90–95% lean if possible)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (14–15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can red enchilada sauce (use mild or hot to preference)
  • 1 (8 oz) can tomato sauce or crushed fire-roasted tomatoes
  • 1 cup frozen corn (optional, for sweetness and texture)
  • 4 corn tortillas, cut into bite-size strips (or 1 cup cooked rice or cauliflower rice)
  • 1–1.5 cups shredded Mexican blend or cheddar cheese
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (optional, for garnish)
  • Plain Greek yogurt or sour cream (optional, for serving)
  • Hot sauce or sliced jalapeño (optional, for heat)

Method
 

  1. Preheat and prep: Place a large, deep skillet over medium heat and add the oil. While it warms, dice the onion and bell pepper, mince the garlic, and slice the tortillas into strips.
  2. Sauté aromatics: Add onion and bell pepper to the skillet. Cook 4–5 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds, just until fragrant.
  3. Brown the pork: Add ground pork. Break it up with a spatula and cook 5–7 minutes, until no pink remains and some browned bits form on the bottom. If there’s excess fat, drain lightly, leaving a little for flavor.
  4. Season well: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the pork evenly. Cook 1 minute to bloom the spices.
  5. Add beans, sauce, and corn: Stir in black beans, enchilada sauce, tomato sauce, and corn (if using). Bring to a gentle simmer.
  6. Fold in tortillas: Add tortilla strips and stir to submerge them. They’ll soften and thicken the skillet, giving it that classic enchilada texture. Simmer 4–6 minutes, stirring occasionally, until slightly thickened.
  7. Adjust and finish: Taste and add more salt if needed. Squeeze in the lime juice. Sprinkle cheese over the top, reduce heat to low, and cover the skillet for 2–3 minutes to melt. If your skillet isn’t oven-safe, skip broiling; otherwise, you can broil for 1–2 minutes for bubbly, browned cheese.
  8. Garnish and serve: Top with cilantro and green onions. Add dollops of Greek yogurt or sour cream if you like. Serve hot as is, with a crisp side salad, or scoop into bowls with extra tortillas on the side.