Vegan Skillet Enchiladas

Today, we're diving into a recipe that's sure to become a weeknight favorite: Skillet Enchiladas. This dish brings all the flavors of traditional enchiladas but with a fraction of the effort. Plus, it's all made in one pan, which means less cleanup. Let's get cooking!

Why you will love this recipe

• It's a one-pan meal which means easy cleanup
• Ready in about 30 minutes
• It's packed with protein and veggies
• Customizable with your favorite toppings

These Skillet Enchiladas are a game-changer for busy weeknights. They deliver all the comforting flavors of traditional enchiladas but in a fraction of the time and with much less fuss. The combination of textures - from the softened tortilla strips to the hearty beans and vegan meat crumbles - creates a satisfying meal that's on the favorite list at my house and I'm sure it will make the list at your house too.

So next time you're craving Mexican-inspired flavors but don't want to spend hours in the kitchen, give this recipe a try. It's a delicious way to enjoy a plant-based meal without sacrificing flavor or time. Happy Cooking!

What you will need

For the filling

• olive or avocado oil
• small onion
• bell pepper
• vegan crumbles
• garlic
• can of black beans
• can of corn
• salt and pepper
• small corn tortillas

For the enchilada sauce

• can of tomato sauce
• chili powder
• ground cumin
• garlic powder
• onion powder
• smoked paprika

Additional toppings

• avocado
• cilantro
• jalapenos
• vegan sour cream
• vegan shredded cheese

How to make these vegan skillet enchiladas

1. Prepare the Enchilada Sauce

1. In a small bowl, combine the tomato sauce, chili powder, ground cumin, garlic powder, onion powder, and smoked paprika.
2. Mix well until all spices are evenly distributed. Set aside.

2. Cook the Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Toss in the diced bell pepper, vegan meat crumbles, and minced garlic.
4. Cook for another 5-6 minutes, stirring occasionally, until the pepper softens, and the vegan crumbles are heated through.

3. Combine and Simmer

1. Add the black beans and corn kernels to the skillet. Stir to combine.
2. Sprinkle in the tortilla strips, then pour the enchilada sauce over everything.
3. Gently mix to ensure all ingredients are coated with the sauce.
4. Reduce heat to low, cover the skillet, and let it simmer for about 10 minutes. This allows the tortillas to soften and absorb all those delicious flavors.

4. Add Cheese and Serve

1. If using vegan cheese, sprinkle it over the top of the mixture.
2. Cover the skillet again and let it sit for a couple of minutes until the cheese melts.
3. Remove from heat and serve hot.
4. Top with your choice of sliced avocado, fresh cilantro, sliced jalapeños, and vegan sour cream.

Tips and Variations

• Spice it up: Add a diced jalapeño with the bell pepper for extra heat.
• Veggie boost: Throw in some chopped spinach or kale in the last few minutes of cooking.
• Stir in some pureed pumpkin for a nutrient boost.