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5.0 from 57 votes

Skillet Enchiladas with Soy Curls

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

Prep Time
20 mins
Cook Time
20 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 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)

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.
  • 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

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

% 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.