Vegan Skillet Enchiladas
All the saucy goodness of enchiladas in one skillet - black beans, peppers, and corn tortilla strips simmered in enchilada sauce, ready in 30 minutes.
Servings: 4 people
Cost: 15
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 poblano peppers seeded and diced
- 3 cloves garlic minced
- 1 cup jarred nopales nopalitos, rinsed and drained, or fresh nopales, cleaned and diced
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 2 cans 15 oz each pinto beans, drained and rinsed
- 1 cup corn kernels frozen, canned and drained, or fresh
- 1 can 10 oz Rotel diced tomatoes and green chiles, undrained
- 1 can 19 oz red enchilada sauce (vegan)
- 8 corn tortillas 6-inch, cut into 1-inch strips
- 1 cup vegan shredded cheese optional
- For serving: avocado cilantro, lime wedges, sliced jalapeños, dairy-free sour cream
Instructions
- Cut tortillas into 1-inch strips. For crispy topping, toast about a quarter of the strips in a dry skillet or 400°F oven until golden; set aside.
- Heat oil in a large oven-safe skillet over medium heat. Cook onion and poblanos 6-7 minutes until softened. Add nopales and garlic and cook 2-3 minutes more. (If using fresh nopales, cook until their sticky liquid evaporates, 8-10 minutes.)
- Stir in cumin, chili powder, oregano, salt, and pepper; cook 30 seconds.
- Add pinto beans, corn, Rotel with its juices, and enchilada sauce and bring to a gentle simmer.
- Gently fold in the remaining tortilla strips. Simmer 5-7 minutes until softened and the sauce has thickened slightly.
- If using, sprinkle with vegan cheese, cover, and cook 2-3 minutes until melted (or broil 1-2 minutes).
- Top with crispy tortilla strips, avocado, cilantro, and a squeeze of lime.
Notes
- Check the sauce: Some enchilada sauces contain chicken broth or dairy - read the label.
- Gluten-free: Use certified gluten-free corn tortillas and enchilada sauce.
- Storage: Up to 4 days in the fridge. Reheat with a splash of water.
Nutrition
Calories: 214kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 416mg | Potassium: 390mg | Fiber: 7g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 53mg | Calcium: 109mg | Iron: 2mg
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