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The Portobello Enchilada Skillet is the perfect meatless weeknight dinner! It’s low carb, high protein and can be divided and saved into individual servings for meal prep. Make it as a rice bowl or serve with tortillas!
Ingredients Needed For Portobello Enchilada Skillet
- Portobello Mushrooms
- Bell Pepper
- Yellow Onion
- Black Beans
- Enchilada Sauce
- Shredded Mexican Cheese Blend
- Olive Oil
- Garlic Powder
- Salt
- Pepper
Kitchen Tools Used In This Recipe
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How to Make Portobello Enchilada Skillet:
In a large skillet, heat olive oil over medium-high heat. Add the chopped yellow onion, chopped bell pepper and chopped portobello mushrooms. I used mini bell peppers, about one dozen mini peppers is close to one large bell pepper. The nice thing about the mini peppers is that you can mix it up but its not necessary for this recipe.
Cook the onions for about 5 minutes or until the onions and peppers start to become soft. Then add the drained black beans and enchilada sauce.
Cook for another 5 minutes or so, then top with the shredded Mexican cheese blend. Cook until the cheese has melted on the top. You can also use a cheddar, Monterey jack or cheese blend instead of the Mexican cheese blend.
Serve with tortillas or make a rice bowl! Hope you enjoy!
Some of Our Favorite Dinner Recipes (Click the Links the Below):
- Vegetarian Black Bean Skillet
- Broccoli Cheddar Macaroni and Cheese
- Broccoli and Mushroom Grain Bowl
- Easy Mushroom Fried Rice
Portobello Enchilada Skillet
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
- 4 large portobello mushrooms
- 1 small yellow onion, chopped
- 1 bell pepper (red, yellow or orange)
- 15 oz black beans, drained
- 10 oz enchilada sauce
- 1 cup shredded mexican cheese blend
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add chopped yellow onion, bell pepper and portobello mushrooms.
- Add garlic powder and salt and pepper to taste.
- Cook until onions start to become soft, about 5 minutes.
- Add the drained black beans and enchilada sauce, cook for another 5 minutes.
- Top with cheese and cook until cheese is melted.
- Serve immediately!
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot