This simple skillet packs in all of the rich flavours and textures of the enchiladas you love, with less effort and time involved. It's got ground pork, black beans, loads of vegetables, and corn tortillas baked in a zippy enchilada sauce. And melted cheese, of course! Serve with your favourite enchilada toppings.
Preheat the oven to 425°F.
Set a large oven-safe skillet over medium-high heat. Add the canola oil. When it’s hot, add the ground pork and cook it for a few minutes until it starts to render a bit of fat. Stir in the vegetables, spices, and salt. Stir well and continue to cook for 5-6 minutes until the vegetables are tender and the meat is well-browned.
Turn the heat to medium-low. Stir in the black beans, enchilada sauce, corn and salsa. Stir well to combine. Taste and adjust seasonings.
Add the quartered corn tortillas into the skillet, stirring and pressing them down gently so that they are all coated with the sauce. Top with the shredded cheese.
Transfer the skillet to the oven and bake for 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
While the enchiladas bake, prepare whatever toppings you like. Serve with the enchiladas.
To make enchilada sauce:
Heat the canola oil in a small saucepan over medium heat. Stir in the flour and whisk for 1 minute. Add the spices and salt. Stir for another minute. Whisk in the tomato paste then slowly pour in the broth. Whisk until smooth. Add a pinch of sugar. Turn the heat down to medium low and simmer for 10-12 minutes. Taste and adjust seasonings.
Note: Sauce can be prepared in advance and refrigerated for up to five days.
Servings 0