Skillet Enchiladas with Soy Curls
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
36 mins
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Servings
4
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Calories
449 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Skillet Enchiladas with Soy Curls
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Everyone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado. A great recipe for 5 de Mayo
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Ingredients
For the Red Sauce
- 1/4 cup tomato paste
- 1 medium tomato
- 1 1/2 cups water or vegetable broth
- 1 chipotle chili in adobo sauce or 1/4 tsp of chipotle chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
For the Soy Curl Meat Layer
- 2 tsp oil
- 1/2 cup thinly sliced onions
- 1/2 cup thinly sliced green bell pepper
- 2 oz soy curls soaked in 1 1/2 cups of warm vegetable broth for at least 15 minutes
- 2 cloves garlic minced
- 1 tsp chili powder blend
- 1/4 tsp salt
- 1/4 black pepper
For the rest of the ingredients:
- 1 1/2 cups or more tortilla chips or use sliced tortillas
- 15 oz can of black beans drained
- Vegan Cheddar Cheese Shreds of choice or use my queso (linked in notes)
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Instructions
- Blend all the ingredients in the red sauce and set aside.
- Heat a cast iron skillet over medium high heat. Add the oil, and when the oil is hot, add in the onion and bell pepper, mix well. Cook until translucent.
- Drain your soy curls, and squeeze lightly to remove excess moisture, then chop up some of the larger pieces, then add the soy curls to the skillet as well.
- Cook this mixture until the onion is golden brown, and the soy curls are starting to turn brown on some of the edges. Add in the garlic and mix well, add in the chili powder, salt, and pepper and mix well, then add in your chipotle pepper, 2 tsps of the adobo sauce, mix well, then add in 3-4 tbsp of the red sauce and mix.
- Take off heat, then layer this mixture with the tortilla chips, black beans, and the remaining red sauce all over the beans and the tortilla chips.
- Then distribute the vegan cheddar shreds or vegan queso. Drizzle it all over.
- Move the skillet to an oven, and broil for 4-6 minutes, or until the cheese is melted, and the mixutre is bubbly, and the top is starting to get golden brown. Remove the skillet, garnish with cilantro, and green onions, and serve it with chili. You can serve this with avocado, vegan sour cream, and any other toppings of choice. No oven: Alternatively , cover the skillet and cook over medium heat until the cheese on top is bubbly
Notes
- Use any beans of choice.
- You can also use some Seitan instead of soycurls to make these Soyfree.or add mushrooms or more veggies
- use Cheddar Cheese Shreds or use my vegan queso
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
65g
(22%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Sodium
683mg
(28%)
Potassium
799mg
(23%)
Fiber
16g
(64%)
Sugar
6g
(12%)
Vitamin A
799IU
(16%)
Vitamin C
25mg
(28%)
Calcium
174mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 683mg | 28% |
| Potassium | 799mg | 17% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 174mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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