Lunch: Skillet Enchilada Bake

Recipe by Anna Watson Carl Layers of black beans and cheese make this enchilada bake your new favorite.

Ingredients

5 tbsp. extra-virgin olive oil, divided
1/2 yellow onion, diced
4 garlic cloves, minced
2 tbsp. chili powder
3 tsp. ground cumin
3 tsp. dried oregano
1 chipotle chili, plus 2 tbsp. adobo sauce (from a can)
1 14.5-oz. can fire-roasted tomatoes
kosher salt
Black pepper
3 small bell peppers, diced
1 14.5-oz can black beans, rinsed and drained
1/2 14.5-oz can pinto beans, rinsed and drained
1/4 c. chopped cilantro, plus more for garnish
3 c. shredded Jack and Cheddar cheese
8 6" yellow corn tortillas
Lime wedges, for serving
Avocado slices, for serving
Sour cream, for serving

Instructions

Preheat oven to 375 degrees F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until beginning to soften, 3 minutes. Add garlic, chili powder, 1 1/2 teaspoons cumin, and 1 teaspoon oregano and cook, stirring constantly, until fragrant, 2 minutes.
Add onion mixture, chipotle chili and adobo sauce, and tomatoes to a blender and blend until smooth. Season with salt and pepper.
Heat remaining 3 tablespoons olive oil over medium-high heat in the skillet. Add peppers and cook until beginning to soften, 3 minutes. Add beans and remaining 1 1/2 teaspoons cumin and 2 teaspoons oregano and season with salt and pepper. Cook 3 minutes, then stir in cilantro. Transfer to a bowl.
In same skillet, pour 1/2 cup sauce in bottom of skillet. Layer on 1/3 of the bean mixture, sprinkle with 1/3 of cheese, and layer with tortillas. (Tear tortillas to create an even layer.) Continue layering with sauce, bean mixture, cheese, and tortillas until skillet is full, ending with a layer of cheese.
Bake until cheese is melting and sauce is bubbling, 15 minutes. Heat broiler and broil until top is nicely browned, 1 minute.
Garnish with cilantro and serve.