Mini Sweet Pepper Skillet Enchiladas  

flavor profile |  sweet

Wanting a one pan kind of dinner night? This Mini Sweet Pepper Skillet Enchilada’s can do just that! Filled with cheesy goodness and sweet flavors from the peppers.





What you need


1 bag Pero Family Farms Mini Sweet Peppers, halved 

½ cup Canned Low or No Sodium Black Beans, rinsed and drained 

½ cup Canned No Sodium Corn, rinsed and drained 

½ cup Salsa (your favorite) 

½ tsp Cumin Powder 

¼ tsp Dried Chili Powder 

¼ tsp Sea Salt 

A pinch of pepper 

¾ cup Shredded Mexican Cheese

1 tsp Lime Juice 

Avocado and Cilantro for garnish 

What you need


Let’s Get Started


  • Preheat the oven to 375 degrees. 
  • In a bowl mix together the halved mini sweet peppers, black beans, corn, salsa, cumin, chili powder, lime juice, salt and pepper. Gently toss this all together. Place this enchilada mixture into a skillet or baking dish. 
  • Top the vegetarian enchiladas with shredded cheese. Pop this into the oven for 10-15 until the cheese melts the flavors come together. 
  • Serve warm and garnish with avocado and cilantro.

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