Chorizo & White Bean Enchilada Skillet

Chorizo & White Bean Enchilada Skillet is an easy and delicious one-pot meal to make in under 30 minutes. Crispy chorizo mixed with white beans and tossed in a red enchilada sauce makes for a quick dinner in less than 30 minutes! 

I LIVE for skillet dinners.

Not only are they quick, easy, and tasty meals to make. BUT! The best part? Minimal clean up. 

A few tried and true one-skillet meals I’ve made in the past: One-Skillet Meatballs with Chili Sauce, One-Skillet Pumpkin Gnocchi Bake, Giant Skillet Cinnamon Roll, and now this Chorizo & White Bean Enchilada Skillet.

Ground chorizo is crisped in the skillet and tossed with white means, spices, enchilada sauce, fire roasted tomatoes, cheese, and eggs. Perfect for breakfast, lunch or dinner. 

Alright, ready to see what the fuss is about? Let’s dive in. 

Ingredients used to make this Chorizo & White Bean Enchilada Skillet

You will need the following ingredients from your pantry to make this delicious skillet dish:

• Ground chorizo
• White onion
• Garlic
• Cannellini beans 
• Shredded Monterey Jack
• Shredded Mozzarella
• Shredded Mild cheddar cheese
• Cumin
• Chili powder 
• Fire roasted diced tomatoes
• Red Enchilada sauce
• Eggs

How to Make this Chorizo & White Bean Enchilada Skillet

Skillet meals are my jam. Not only is everything cooked in one pot, but typically takes less than 30 minutes to put together. Case in point for today’s recipe. Check out the following steps to make this dish: 

• Preheat an oven to 400 degrees. 
• In a large, 10-inch cast iron skillet preheated to medium-high heat add a bit of olive oil and chorizo. Saute the chorizo, breaking it up with a wooden spoon for about 5 to 7 minutes or until no longer pink. Using a slotted spoon, remove the cooked chorizo from the skillet and place on a plate lined with a paper towel. 
• In the same skillet as the chorizo, add a little bit more olive oil. Add the onion and garlic to the skillet and cook over medium heat for about two minutes. Next, stir in the beans, cumin, chili powder, fire roasted tomatoes, enchilada sauce, ¼ cup of each cheese, kosher salt and pepper. Bring to a simmer, and simmer for a few minutes. Stir in the chorizo. 
• Next, sprinkle the top of the sauce with ¼ cup of each cheese. Using a wooden spoon, make 5 nests in the sauce. Crack an egg into each nest. Sprinkle eggs and sauce with remaining cheese. 
• Transfer skillet to the oven and bake until egg whites have set about 10 to 12 minutes. Remover from oven and garnish with fresh parsley. 

Variations for Chorizo & White Bean Enchilada Skillet

Best part about making this skillet is all the variations. Here are few ideas to customize your dinner making experience: 

Vegetarian Option: Replace the chorizo with diced mushrooms or crumbled tofu. You can also add some diced bell peppers for extra flavor and texture.

Chicken Variation: Substitute the chorizo with cooked, shredded chicken breast or thigh meat. Season the chicken with taco seasoning or your favorite Mexican spices for a delicious twist.

Seafood Twist: Instead of chorizo, use diced shrimp or chunks of firm fish like tilapia or cod. Add the seafood towards the end of cooking to prevent overcooking.

Vegan Version: Omit the chorizo entirely and use a plant-based alternative like vegan chorizo or crumbled tempeh seasoned with Mexican spices. Ensure your enchilada sauce is vegan-friendly, or make your own using tomato sauce, spices, and vegetable broth.

Bean Variety: Experiment with different types of beans such as black beans, pinto beans, or kidney beans instead of white beans. You can even use a combination of beans for added texture and flavor.

Cheese Choices: While traditional recipes often use Monterey Jack or cheddar cheese, you can switch it up with other cheeses like queso fresco, cotija, or even a dairy-free alternative for a vegan option.

Proper Storing 

Here are some guidelines on how to store this dish: 

• Refrigerate: Once the skillet has cooled down, transfer the portions to the refrigerator promptly. Store them in the refrigerator and consume within 3-4 days for optimal freshness and flavor. 
• Reheat Properly: When ready to eat, reheat the stored skillet in the microwave, on the stovetop, or in the oven until it reaches an internal temperature of 165°F
• Optional Freezing: If you want to store the Chorizo & White Bean Enchilada Skillet for a longer period, you can freeze it. Place the cooled portions in airtight containers or freezer bags, leaving some space for expansion, and label them with the date. Frozen enchilada skillet can typically be stored for 1-2 months.