West of the Fox Enchilada Topping Filling
Elevate your enchiladas with the bold and vibrant flavors of the "West of the Fox Enchilada Topping Filling." Bursting with hearty black beans, fire-roasted tomatoes, sweet corn, and optional shredded chicken or pulled pork, this versatile filling is richly seasoned with cumin, smoked paprika, and chili powder for that perfect touch of southwestern flair. A quick 20-minute prep and a one-skillet cooking method make this an easy weeknight solution, whether you're using it as a gooey, cheesy enchilada topping or a hearty standalone filling. Fresh cilantro, a splash of zesty lime juice, and a sprinkle of sharp cheddar cheese complete the dish, while optional dollops of crème fraîche or sour cream lend a creamy finish. Perfect for meal prepping or transforming an ordinary dish into a fiesta, this recipe is a must-try for lovers of Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 4 ounces green chiles, diced (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 15 ounces black beans, drained and rinsed
- 2 cups shredded cooked chicken or pulled pork (optional)
- 14.5 ounces fire-roasted tomatoes, diced and canned
- 1 cup corn kernels (fresh, canned, or frozen)
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 cup shredded sharp cheddar cheese
- 0.5 cup crème fraîche or sour cream (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes, until fragrant.
Add the diced green chiles, ground cumin, smoked paprika, chili powder, and salt. Stir well to coat the vegetables in the spices.
Stir in the black beans, shredded cooked chicken or pulled pork (if using), fire-roasted tomatoes, and corn kernels. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Remove from heat and stir in the freshly chopped cilantro and lime juice.
If using as a topping, spread the filling evenly over the prepared enchiladas in a baking dish. Sprinkle with shredded sharp cheddar cheese and bake according to your enchilada recipe's instructions.
If serving as a standalone filling, garnish with additional cheese, crème fraîche or sour cream, and extra cilantro if desired.
Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 46.9 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1270 mg | 98% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3304 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
