By Ali Slagle
Updated Jan. 22, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- 4(1,614)
- Notes
- Read community notes
This quick and easy skillet dinner is somewhere between an easy take on enchiladas verdes (no rolling required) and a complete-meal rendition of chile con queso. The base is a mixture of charred green chiles, pinto beans and store-bought or homemade salsa verde, which delivers the brightness of tomatillos, chiles, cilantro and lime. Blanket the bean-and-chile mixture with Monterey Jack cheese, then broil until molten. Serve with tortillas, tortilla chips, rice, a baked sweet potato or fried eggs. You could also add Mexican chorizo, bacon or spinach with the chiles, or leftover pulled chicken with the beans.
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Ingredients
Yield:4 servings
- 1tablespoon neutral oil (such as grapeseed)
- 2poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
- Salt and pepper
- 2(15-ounce) cans pinto beans, rinsed
- 1(16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde
- ¼cup packed cilantro leaves, stems reserved and finely chopped
- 1½cups/6 ounces grated Monterey Jack cheese
- Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
491 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 15 grams dietary fiber; 7 grams sugars; 27 grams protein; 1793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Arrange a rack in the upper third of the oven and heat the broiler to high. (If you don’t have a broiler, see Tip.)
Step
2
In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.
Step
3
Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes.
Step
4
Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes. Serve right away topped with cilantro leaves and a squeeze of lime.
Tip
- You can also melt the cheese on the stovetop. Set the heat under the skillet to low, cover the skillet, and cook until the cheese is melted, 2 to 4 minutes.
Ratings
4
out of 5
1,614
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Cooking Notes
keith c
I wanted mine to be a bit heavier on the veggies so I a small red onion, some garlic, a can of those Hatch green chilies and used 2 poblano AND 2 green bell peppers. Loved it. Perfect blend of junky and veggie. Comes together so quickly and easily.
Tiffany
I made this yesterday--it's much better several hours later or the next day, after the flavors have time to marry each other. It was also a little soupy but stiffened up after I let it set on the stove for a while. I will definitely make it again, but might make it the night before and then broil just before I want to serve it.
Kathy
The comment about using a pan that is not broiler safe doesn't take into account that the pictures are done by a photographer looking for the most aesthetically pleasing picture. I hope you would not down grade a recipe for this reason...
505
New Mexican here. I would say if you can get a jar of New Mexico chopped green chile, that would be a great sub for the salsa verde. You may need to add a bit more seasonings to taste (salt/cumin/garlic/onion). I like it topped with Tapatio. My husband prefers Cholula. Crack some eggs on top, bake. Or let the eggs poach in the bean and salsa liquids. Delicious.
JJD
Quick and easy, with plenty of room for embellishments. If you happen to make a wee bit too much, don’t worry. It’ll become the easiest bean burrito ever tomorrow.
Lisa Dreyer
To the individual who questions the quality of the recipe based on the pan in the photo….keep in mind, Food Stylist set the stage for photo shoots. Often times dishes and props are used to make the most delicious looking dish stand out. Don’t shy away from this wonderful, easy dish based on the staging of the photo.
Christa
This is basically like her baked black bean dish, which I love with Manchego.
Jefferson's Dad
I love both pintos and black beans. I say go for it! Being creative and making the recipe your own is what cooking is all about!
Teresa B
Lovely enchilada in a bowl. Added garlic. Added some extra cilantro to my diet ginger ale for a mock mojito. When is January over?
Emmalee
I’m laying in bed sick, agonizing over what i might cook for my family tonight that will be quick and easy. This recipe caught my eye,but all these comments about the skillet cracked me up and put me in a better mood. Going down to the kitchen now to try it - appreciate the suggestions and different twists - and will grab the first skillet I find and get it done and get back in bed.
Heath
I like to mash some of the beans, so it's sort of a mix of refried and whole beans.
Erica
Green chile is made with anaheim or hatch peppers. I may try this recipe using anaheims
TriciaPDX
Freezing won't hurt it a bit, and might even improve the flavors. I would freeze minus the cheese and add it when you're ready to serve.
Rebeka Joy
Pinto beans are simply better tasting for some folks, especially scratch made, and more esthetically pleasing to the eye.
Shelley
Also, someone looked it up and the dish is ovenproof, sheesh!
Jbr
So tasty! I added an onion with the poblano, some cumin and chile powder and a can of rotel per a previous suggestion. I baked it for a few minutes and then broiled. I love the tanginess of the salsa verde.
jb
Served over rice for a complete meal.
Will
Subbed a bit of shredded rotisserie chicken for one of the cans of beans and served on warm tortillas, super comforting dinner on a burned out Friday night. Getting a good char on the peppers really added a lot.
Hank
Good and tasty.
Kat
Quick, easy, and surprisingly flavorful by using a jar of salsa verde. I did add garlic with the peppers but otherwise followed the recipe. Served on crispy corn tortillas. Looking forward to having this with eggs tomorrow morning. Comfort food!
Cdawg
This was so good and so easy. Added more beans and some minced garlic. Definitely going in the rotation for busy work nights.
Ginny
This is basically a rift on chilaquiles minus the fried corn tortillas. As others suggested, I added onions, garlic, cumin, and a fried egg on top. It was good, but not extraordinary. It definitely needs a base—fried tortilla strips would make it more substantial.
Michael
I liked the quickness of preparation. Next I make I will do so adding a side dish of Mexican rice.
Jenn
Fried egg, avocado on top was great addition. Would love a suggestion for a lower sodium jarred salsa verde, I have been very thirsty after eating this dish!
binky
Made this with Rancho Gordo pinto beans, a jar of spicy green chile sauce from NM, and served over homemade buttermilk cornbread. Though you can eat RG beans plain and they shine, this was a nice complete meal.
nyrkr
Incredibly good! I used homemade salsa verde. Also used Great Northern beans because I prefer white beans to pinto and was glad I did. Served with soft corn tortillas. Will definitely make again soon.
BettyOG
This was really good! We like all the cheesy bean variations. This is a little more effort but still easy to make. We’ll definitely have it again.
LSM
Even better the next day as "shakshuka" or huevos rancheros. With warmed corn tortillas and eggs & baked in the oven in a cast iron skillet.
Margot
I fried the peppers (de-seeded jalapenos) in oil with about a teaspoon of garam masala -- really fragrant. Also chopped some fresh mushrooms with the cilantro. Crowd favourite. As easy as advertised, although it took longer than 2-3 minutes per step.
MaryG
Made this tonight in about 10 minutes with a couple of sorry looking poblano chili peppers and one jalapeño. Cooked exactly as the recipe was written with only a touch of garlic powder. Ate with rice.I’m gonna keep 2 cans of pinto beans and a jar of salsa verde in my pantry permanently!It was delicious, can’t wait to try it with a fried egg!!
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