This recipe takes the classic enchilada and simplifies it by using one skillet with no stuffing or oven time required. You can make it with ground meat or beans and use any combination of veggies you like. Don’t forget your toppings!
Ingredient Highlight
Spinach! Like most leafy greens, spinach is a great source of iron, calcium, folate, vitamin C, and vitamin K among others. The combo of calcium and vitamin K make it great for bone health. Vitamin C helps us absorb iron better, so it’s a package deal!
Pro tip: frozen spinach is actually a lot higher in nutrients compared to fresh spinach since it’s frozen at its peak whereas grocery store fresh spinach loses all of its nutrients during transportation.
Servings 6 People
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ½ tsp red pepper flakes (optional)
- 2 tbsp olive oil divided
- 1 lb grass-fed ground beef*
- 1 tsp kosher salt divided
- 1 bell pepper, chopped (1 heaping cup)**
- ½ cabbage chopped (2 cups)**
- 2 cups (5 oz) frozen spinach (or 5 cups fresh)
- 1 cup corn (fresh or frozen)**
- 2 cloves garlic chopped
- 1 (15 oz) jar or can enchilada sauce
- 4 medium tortillas (corn or flour), cut into 1-inch strips (about 1 heaping cup)
- 1 cup shredded cheddar cheese
- Cilantro, for topping
Toppings:
- Whole milk Greek yogurt or sour cream
- Avocado slices or guacamole
- Hot sauce
- Pickled Red Onions (video here)(recipe here)
- *To make vegetarian, skip the beef! Just cook the veggies in 2 tbsp oil with ½ tsp salt and follow the recipe. Once veggies are tender, stir in 2 (15 oz) cans of beans (drained) along with the spices/garlic and remaining ½ teaspoon salt, then follow the recipe as is.
- **Use any combination of veggies, 4 cups worth of chopped veggies + the spinach.
Instructions
- In a small bowl, mix together the cumin, oregano, and red pepper flakes (if using).
- In a large skillet, warm 1 tablespoon oil over medium heat. Once the oil is hot, add the beef, and break it into chunks. Sprinkle ½ teaspoon salt all over and cook, continuing to break into smaller chunks, until cooked through, about 5 minutes. Stir in about half of the spices. Transfer to a bowl.
- Wipe the skillet out, then add the remaining 1 tablespoon oil over medium-high heat. Add in the veggies and remaining ½ teaspoon salt. Cook until veggies are tender and any liquid has evaporated, about 5 minutes. Stir in the remaining spices, garlic, and the cooked beef.
- Add the enchilada sauce and stir to combine. Simmer over low heat for 2 minutes, then stir in the tortillas so they get coated in the sauce (try to spread them out evenly), then top with cheese. Remove from heat and transfer to the broiler for 1-2 minutes or until melted and light golden in spots (keep an eye on it!) OR cover with a lid (or a baking sheet) until the cheese melts.
- Serve topped with desired toppings!
Items you can prep ahead (optional)
- Chop 1 bell pepper
- Chop 2 cups cabbage
- Chop 2 cloves garlic
- Cut 4 tortillas into 1-inch strips (1 heaping cup)
- Shred 1 cup cheddar cheese
Substitutions:
- To make vegetarian, skip the beef! Just cook the veggies in 2 tbsp oil with ½ tsp salt and follow the recipe. Once veggies are tender, stir in 2 (15 oz) cans of beans (draining) along with the spices/garlic and remaining ½ teaspoon salt, then follow the recipe as is.
- To make vegan, see above + skip the cheese or sub with vegan cheese. You could also sop with this Cilantro Cashew Crema instead 🙂
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with all your fav toppings (sour cream or yogurt, guac or avocado, hot sauce, etc…)
Servings 6 People Prep Time 10 minutes Cook Time 15 minutes Ingredients
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ½ tsp red pepper flakes (optional)
- 2 tbsp olive oil divided
- 1 lb grass-fed ground beef*
- 1 tsp kosher salt divided
- 1 bell pepper, chopped (1 heaping cup)**
- ½ cabbage chopped (2 cups)**
- 2 cups (5 oz) frozen spinach (or 5 cups fresh)
- 1 cup corn (fresh or frozen)**
- 2 cloves garlic chopped
- 1 (15 oz) jar or can enchilada sauce
- 4 medium tortillas (corn or flour), cut into 1-inch strips (about 1 heaping cup)
- 1 cup shredded cheddar cheese
- Cilantro, for topping
Toppings:
- Whole milk Greek yogurt or sour cream
- Avocado slices or guacamole
- Hot sauce
- Pickled Red Onions (video here)(recipe here)
- *To make vegetarian, skip the beef! Just cook the veggies in 2 tbsp oil with ½ tsp salt and follow the recipe. Once veggies are tender, stir in 2 (15 oz) cans of beans (drained) along with the spices/garlic and remaining ½ teaspoon salt, then follow the recipe as is.
- **Use any combination of veggies, 4 cups worth of chopped veggies + the spinach.
Instructions
- In a small bowl, mix together the cumin, oregano, and red pepper flakes (if using).
- In a large skillet, warm 1 tablespoon oil over medium heat. Once the oil is hot, add the beef, and break it into chunks. Sprinkle ½ teaspoon salt all over and cook, continuing to break into smaller chunks, until cooked through, about 5 minutes. Stir in about half of the spices. Transfer to a bowl.
- Wipe the skillet out, then add the remaining 1 tablespoon oil over medium-high heat. Add in the veggies and remaining ½ teaspoon salt. Cook until veggies are tender and any liquid has evaporated, about 5 minutes. Stir in the remaining spices, garlic, and the cooked beef.
- Add the enchilada sauce and stir to combine. Simmer over low heat for 2 minutes, then stir in the tortillas so they get coated in the sauce (try to spread them out evenly), then top with cheese. Remove from heat and transfer to the broiler for 1-2 minutes or until melted and light golden in spots (keep an eye on it!) OR cover with a lid (or a baking sheet) until the cheese melts.
- Serve topped with desired toppings!
Items you can prep ahead (optional)
- Chop 1 bell pepper
- Chop 2 cups cabbage
- Chop 2 cloves garlic
- Cut 4 tortillas into 1-inch strips (1 heaping cup)
- Shred 1 cup cheddar cheese
Substitutions:
- To make vegetarian, skip the beef! Just cook the veggies in 2 tbsp oil with ½ tsp salt and follow the recipe. Once veggies are tender, stir in 2 (15 oz) cans of beans (draining) along with the spices/garlic and remaining ½ teaspoon salt, then follow the recipe as is.
- To make vegan, see above + skip the cheese or sub with vegan cheese. You could also sop with this Cilantro Cashew Crema instead 🙂
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with all your fav toppings (sour cream or yogurt, guac or avocado, hot sauce, etc…)
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