Tender shrimp, veggies, and beans simmered in enchilada sauce with cheese—vibrant one-pan Tex-Mex comfort.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 cup canned black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)
→ Sauce & Dairy
08 - 1 1/2 cups red enchilada sauce
09 - 1 cup shredded Monterey Jack or cheddar cheese
10 - 1/4 cup sour cream (for serving)
11 - 2 tablespoons olive oil
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper, to taste
→ Garnishes
16 - 1/4 cup chopped fresh cilantro
17 - 1 lime, cut into wedges
# Preparation steps:
01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and red bell pepper; cook for 3 to 4 minutes until vegetables soften.
02 - Stir in minced garlic and diced jalapeño; cook for 1 minute until aromatic.
03 - Add shrimp, ground cumin, smoked paprika, chili powder, and season with salt and black pepper. Sauté until shrimp are pink, about 2 to 3 minutes, avoiding overcooking.
04 - Stir in black beans, corn kernels, and red enchilada sauce. Simmer for 2 to 3 minutes until heated through.
05 - Sprinkle shredded cheese evenly over skillet. Reduce heat to low, cover, and cook for 2 to 3 minutes until cheese is melted, or broil uncovered for 2 to 3 minutes until golden.
06 - Remove skillet from heat. Garnish with fresh cilantro and lime wedges. Serve immediately with sour cream on the side.
