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One-Skillet Refried Bean and Roasted Red Pepper Enchiladas

One-Skillet Refried Bean and Roasted Red Pepper Enchiladas

Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 (28 ounce) can tomato sauce (or puree a 28 ounce can of tomatoes)
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Kosher salt
  • 1 (14.5 ounce) can refried beans
  • 1/2 cup roasted red peppers, drained, from a jar8 ounces (2 cups) shredded cheddar cheese, divided
  • 4 ounces (1/2 cup) room temperature cream cheese, sour cream, or Greek yogurt
  • 8 tortillas (I use grain-free Siete tortillas, but corn or flour are good options too!)
  • Optional toppings: more sour cream, lime wedges, hot sauce, cilantro, cotija or feta cheese, pickled jalapeños, pickled red onions  

Substitutions:

  • Olive oil —> butter or any kind of oil
  • Flour—> gluten-free flour, rice flour, tapioca flour
  • Tomato sauce—> ANY canned tomato product works. OR, you can skip making the enchilada sauce entirely and just buy a 28 ounce can or jar of enchilada sauce! To do that, just skip making the tomato sauce entirely, pour a tiny bit of enchilada sauce in to cover the skillet, then proceed with adding the rolled tortillas to the skillet.
  • All of the spices—> use any combo of these if you’re missing one or two things: dried thyme, cumin, cayenne (only 1/4 teaspoon), 2 fresh garlic cloves instead of powder.
  • Refried beans—> there are so many different kinds, some with chiles, some spicy, it doesn’t matter which one you choose. You can also use black beans! Just smash them with a fork really well and add more salt.
  • Roasted red peppers—> some sauteed spinach (or defrosted frozen spinach), chopped artichoke hearts from a can, corn, leftover roasted vegetables
  • .Cheddar cheese—> mozzarella, pepperjack, any melty cheese!
  • Cream cheese, sour cream, or Greek yogurt —> already gave you lots of options! Ricotta and cottage cheese are another two options, just make sure to drain them if there’s any excess liquid.
  • Tortillas—> flour and Siete tortillas will get kind of soft and not hold up into a tortilla shape, but they’ll still be delicious!
  • Toppings—> anything goes! Sour cream, salsa, pickled jalapeños, hot sauce, the usuals! 

Instructions

  • Preheat oven to 400°F.
  • In a 10-inch ovenproof skillet, warm 2 tablespoons olive oil over medium heat. Stir in 2 tablespoons flour and cook for about 30 seconds, until it clumps into a ball and starts to smell nutty.
  • Whisk in 1 (28 ounce) can tomato sauce, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 3/4 teaspoon kosher salt. Cook for 5 minutes, until thickened.
  • Meanwhile, add 1 (14.5 ounce) can refried beans, 1/2 cup chopped roasted red peppers, 1 cup shredded cheddar cheese, and 1/2 cup cream cheese, and 1/2 teaspoon salt to a large bowl and stir to combine.
  • If using corn tortillas, wrap the stack in a damp paper towel and microwave for 25 seconds or until they’re pliable enough to roll without breaking them.
  • Add a little less than 1/4 cup of filling to each tortilla and roll up. Nestle down into the sauce, rolling the enchiladas around in the sauce as you add them, and pack the enchiladas as tightly together as you can. I fit six across the skillet, then one at the top and one at the bottom. As you add the enchiladas, scoop the sauce up from under them so that they are covered on top.
  • Top the enchiladas with the remaining 1 cup cheese and bake for 15 to 20 minutes, until the cheese is melted and the sauce is bubbling around the edges.
  • Allow to cool for at least 5 minutes, topping them with desired toppings as they cool. DIG IN!

Notes

These are SO ADAPTABLE. Have some leftover chicken or steak or ground beef you want to add? GREAT! Don’t like refried beans? Use just meat + salsa + cream cheese or sour cream until you get a nice thick filling.