Skillet Enchiladas with Soy Curls
User Reviews
5
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Prep Time
20 mins
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Cook Time
16 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
Description
The recipe begins by blending a red sauce from tomato paste, fresh tomato, water or vegetable broth, chipotle chili, cumin, and salt for a smoky-spicy base. Separately, soy curls soaked in broth are cooked with sautéed onions, bell peppers, garlic, chili powders, chipotle pepper, salt, and pepper until the onions caramelize and soy curls develop slightly browned edges. Mixing in some of the red sauce infuses the soy curls with smoky flavor.
Layering the skillet involves spreading the soy curl mixture with tortilla chips and black beans, pouring remaining red sauce over, and topping with vegan cheddar shreds or queso. Placing the skillet under a broiler melts the cheese alternative and crisps the top. The dish has contrasting textures: crunchy chips soften with the sauce while the protein-rich soy curls provide meatiness.
The recipe offers flexibility with bean types and protein substitutes such as seitan, and allows for vegetable additions like mushrooms. This enchilada version incorporates plant-based proteins and dairy alternatives while maintaining familiar layered flavors and textures.
Ingredients
For the Red Sauce
- 1/4 cup tomato paste
- 1 tomato medium
- 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 cumin ground
- 1/4 tsp salt
For the Soy Curl Meat Layer
- 2 tsp oil
- 1/2 cup onion thinly sliced
- 1/2 cup green bell pepper thinly sliced
- 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 tortilla chips or use sliced tortillas, or more
- 15 oz black bean drained, canned
- vegan cheddar cheese shreds or use my queso (linked in notes, of choice
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 based on availability or preference.
- Seitan can replace soy curls to make this soy-free.
- Add extra vegetables such as mushrooms to increase nutritional variety.
- Choose between vegan cheddar shreds or vegan queso for topping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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