One-Pot Vegan Enchilada Skillet
A deconstructed version of plant-based enchiladas that comes together in just 30-minutes! (gluten-free)
Servings: 4 servings
Calories: 524kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion finely chopped
- 3 garlic cloves minced
- 1 10-ounce package plant-based ground "beef" can sub cremini mushrooms
- 1 small to medium zucchini finely chopped
- 1 red bell pepper cored and finely chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 8 corn tortillas cut into triangles
- 15 ounces black beans drained and rinsed
- 15 ounces enchilada sauce
- ½ cup shredded cheese dairy-free
- serving suggestions: avocado, cilantro, pickled onions, or dairy-free yogurt
Instructions
- In a large skillet, warm the oil over medium-low heat. Add the finely chopped onion and cook until translucent, about 3 minutes.
- To the skillet, add the plant-based crumbles. Stir and continue to cook for 5 minutes, more.
- Add the chopped zucchini, bell pepper, and garlic. Sprinkle with 1 teaspoon ground cumin, chili powder and smoked paprika. Stir to combine. Cover and cook for 5 minutes, until zucchini is softened.
- Remove the lid and spread the tortilla triangles over top. Place the drained black beans on top then cover with enchilada sauce. Stir together until tortillas are evenly coated in sauce. Cover with the lid and cook for 10 minutes more.
- Lastly, sprinkle with shredded cheese and cover again with the lid. Cook for a few minutes, until the cheese has melted.
- Serve warm with desired toppings, and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 524kcal | Carbohydrates: 67g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1421mg | Potassium: 628mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2050IU | Vitamin C: 43mg | Calcium: 91mg | Iron: 4mg