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Skillet Enchiladas with Soy Curls
5 from 57 votes

Skillet Enchiladas with Soy Curls

Skillet Enchiladas with Soy Curls layer a savory mixture of sautéed soy curls, onion, and bell pepper seasoned with chipotle, chili powder, and garlic, combined with black beans and tortilla chips, topped with a homemade tomato-based red sauce and vegan cheddar or queso. Broiling the assembled skillet melts the cheese substitute and crisps the edges, delivering a hearty, plant-based take on enchiladas that balances smoky, spicy, and savory flavors.

Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
Servings: 4
Calories: 449 kcal
Course: Main Course, Appetizer
Cuisine: Mexican

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

    Cup of Yum
  1. Blend all the ingredients in the red sauce and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Then distribute the vegan cheddar shreds or vegan queso. Drizzle it all over.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 449

% 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.