One-pan black bean enchiladas

This is a spicy one pan dinner. Not a fan of spicy? Eliminate the cracked pepper, choose mild enchilada sauce and use plain Monterey Jack or Havarti cheese. Love spicy? Then this will knock your socks off.




  • Heat a large oven proof skillet over medium heat. Add corn and fry until it starts to blacken, approx. 6-8 minutes.
  • Add oil, onion and garlic and sauté until the onion begins to soften.
  • Add red pepper and continue sautéing until the red pepper starts to soften, approx. 3-5 minutes.
  • Add spices: chili powder, cumin, coriander and pepper.
  • Pour in enchilada sauce, black beans and barley and stir in well. Cover with a lid and let reduce heat to low, simmer for 8-10 minutes or until heated through. Meanwhile preheat oven to 350°F.
  • Remove lid and sprinkle with the cheese. Place in oven and let the cheese melt. Take about 10 minutes. Remove from oven, let sit for 5 minutes and serve.


Calories 357
Protein 15.7 g
Carbohydrates 43 g
Fat 15.7 g
Fibre 9.5 g
Sodium 675 mg

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What size jar of enchilada sauce is needed for this recipe? Looks delicious!

February 15, 2017 at 9:57 am

Is there a suggestion for a gluten free option for the barley?

February 27, 2017 at 4:33 pm

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