November 21st, 2024
Recipes
Vegetarian Enchilada Skillet
Valentina P
- Difficulty
•
- Time 20"
Every bite of this easy vegetarian enchilada skillet is loaded Mexican-inspired flavor. Made with simple ingredients like beans, vegetables, enchilada sauce, and melty cheese. No rolling needed - simply cook it all in one pan and you'll have a fantastic, healthy plant-based meal everyone will love in under 20 minutes.
How To MakeDiet Type: Classic
Shopping List
-
Skillet
- 2 (15 ounce) cans beans, drained and rinsed (such as black beans or pinto)
- 1 (15 ounce) jar red enchilada sauce
- 3 corn tortillas, chopped into 1 inch pieces
- 3 cups chopped vegetables of choice (such as zucchini or bell pepper)
- 1/2 onion, diced
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- salt, to taste Spice Blend
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne Toppings
- 1 cup shredded cheese
- 1/2 cup fresh cilantro, chopped
Instructions
- Step 1: Chop the vegetables into pieces, about 1 inch in size. If using sweet potato, peel and slice it into thinner pieces so that it will cook more quickly. Set aside.
- Step 2: Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and onion and cook for 2 minutes.
- Step 3: Add the chopped vegetables, enchilada sauce, and chopped tortillas to the pan. Stir to combine everything. Cover and cook for 5 to 7 minutes, or until the vegetables are all fork tender. Stir in the beans.
- Step 4: Uncover the pan and scatter the cheese and cilantro all over the top. Cover with the lid and cook an additional 1 minute, or until the cheese has melted and the beans are warm. Taste and adjust seasonings as desired.
- Serve: Divide onto plates and enjoy. This is great topped with ripe avocado slices.
Recipe Notes
Note 1: Recipe adapted from Bravabod's Enchilada Skillet (Ground Meat or Beyond Beef®).
Nutrition
Every bite of this easy vegan enchilada skillet is loaded Mexican-inspired flavor. Made with simple ingredients like beans, vegetables, enchilada sauce, and melty vegan cheese. No rolling needed - simply cook it all in one pan and you'll have a fantastic, healthy plant-based meal everyone will love in under 20 minutes.
How To MakeDiet Type: Plant-based
Shopping List
-
Skillet
- 2 (15 ounce) cans beans, drained and rinsed (such as black beans or pinto)
- 1 (15 ounce) jar red enchilada sauce
- 3 corn tortillas, chopped into 1 inch pieces
- 3 cups chopped vegetables of choice (such as zucchini, bell pepper, and/or sweet potato)
- 1/2 onion, diced
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- salt, to taste Spice Blend
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne Toppings
- 1 cup shredded vegan cheese (such as Colby-Jack style, Note 1)
- 1/2 cup fresh cilantro, chopped
Instructions
- Step 1: Chop the vegetables into pieces, about 1 inch in size. If using sweet potato, peel and slice it into thinner pieces so that it will cook more quickly. Set aside.
- Step 2: Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and onion and cook for 2 minutes.
- Step 3: Add the chopped vegetables, enchilada sauce, and chopped tortillas to the pan. Stir to combine everything. Cover and cook for 5 to 7 minutes, or until the vegetables are all fork tender. Stir in the beans.
- Step 4: Uncover the pan and scatter the cheese and cilantro all over the top. Cover with the lid and cook an additional 1 minute, or until the cheese has melted and the beans are warm. Taste and adjust seasonings as desired.
- Serve: Divide onto plates and enjoy. This is great topped with ripe avocado slices.
Recipe Notes
Note 1: Don't want to use a cheese substitute? Try using 1 cup of sliced avocado instead, added over the top right before serving. Note 2: Recipe adapted from Bravabod's Enchilada Skillet (Ground Meat or Beyond Beef®).
Nutrition
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Vegetarian Enchilada Skillet
PT20M 2 (15 ounce) cans beans, drained and rinsed (such as black beans or pinto) 1 (15 ounce) jar red enchilada sauce 3 corn tortillas, chopped into 1 inch pieces 3 cups chopped vegetables of choice (such as zucchini or bell pepper) 1/2 onion, diced 2 tablespoons olive oil 2 garlic cloves, chopped salt, to taste 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1/4 teaspoon cayenne 1 cup shredded cheese 1/2 cup fresh cilantro, chopped Gluten Free Vegan 4 Servings
Ingredients:
