Every part you like about enchiladas, minus the fuss! This tremendous flavorful, tacky vegan enchilada skillet comes collectively in about half-hour with easy strategies, minimal dishes, and no have to fill or roll tortillas.
This simple, nourishing dish options tender cubed candy potato or winter squash, fiber- & protein-rich black beans, and a wealthy crimson enchilada sauce. Every part will get simmered in 1 pan and topped with a melty cashew “cheese” that makes it SUPER satisfying and scrumptious!
Origins of Enchiladas
It’s believed that enchiladas might have originated from an analogous Mayan dish known as papadzules. However the first written recipe for enchiladas was in an 1831 cookbook known as El Cocinero mexicano. Usually, enchiladas are made with meat, seafood, beans, cheese, potatoes, or greens stuffed in corn tortillas and topped with enchilada sauce.
Our “inspired-by” enchilada skillet has all of the flavors of traditional enchiladas, however it’s vegan, and as a substitute of rolling the filling in tortillas, we slice the tortillas and prepare dinner every little thing collectively in a single pan on the stovetop!
The way to Make a Black Bean Enchilada Skillet
This 1-pan, 30-minute vegan enchilada skillet begins with a base of sautéed greens — onion, garlic, candy potato, and poblano pepper. The veggies are versatile right here, so be happy to experiment! We love kabocha squash for a fall variation and have discovered inexperienced bell peppers work effectively when poblanos aren’t accessible. We additionally assume butternut squash could be good, as would greens corresponding to kale or spinach.
As soon as the onions are very tender and the squash and peppers are simply starting to melt, we stir in black beans + corn tortillas which have been sliced into strips.
Subsequent comes the ultimate ingredient within the skillet portion of this dish (good day, easy + flavorful!): crimson enchilada sauce. We love the daring taste of our selfmade enchilada sauce (and often have it stocked within the freezer), however this recipe additionally works effectively with store-bought enchilada sauce.
And lastly, it simply wouldn’t be enchiladas with out: the CHEESE! Extra particularly, a flavorful cashew “cheese” sauce impressed by our fan favourite Tacky Vegan Pizza Beans. It’s made by mixing up cashews, water, lime juice, garlic, tapioca starch, and sea salt. When poured over the enchilada skillet and lined with a lid, the warmth and tapioca starch do their magic, making a melty, tacky layer! Complete swoon!
We extremely advocate attempting the cashew “cheese” sauce, even if you happen to’re not vegan or dairy-free! It’s tremendous simple and takes this dish to a complete new degree. Nonetheless, this enchilada skillet can also be scrumptious with shredded vegan or dairy cheese (corresponding to pepper jack).
We predict you’ll LOVE this recipe! It’s:
Smoky
Spicy
Tremendous flavorful
Satisfying
Versatile
Fast & simple to make
& SO scrumptious!
This dish is hearty and wonderful as a standalone fast meal for weeknights! It will additionally pair effectively with our Smoky Shredded Tofu Taco “Meat” or 1-Pan Mexican Shredded Hen for a higher-protein possibility. Or, for extra veggies, attempt it with our Crunchy Jicama Slaw or Fast Citrusy Cabbage Slaw.
Extra Enchilada-Impressed Recipes
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Servings 4 (Servings)
CASHEW “CHEESE” (or sub shredded vegan or dairy cheese*)
- 1/2 cup uncooked cashews*
- 2/3 cup water
- 1 Tbsp lime juice
- 1/2 small clove garlic (or 1/8 tsp garlic powder)
- 2 Tbsp tapioca starch (additionally known as tapioca flour)
- 1/2 tsp sea salt
ENCHILADA SKILLET
- 1-2 Tbsp olive or avocado oil
- 1/2 medium yellow or white onion, diced (1/2 medium onion yields ~1 heaping cup or 150 g)
- 1/4 tsp sea salt
- 4 medium cloves garlic, minced (4 medium cloves yield ~2 Tbsp or 18 g)
- 2 cups candy potato or kabocha squash, peeled, diced into 1/4-1/2-inch cubes* (1/2 medium squash or 1 medium candy potato yields ~2 cups or 300 g // 1/4-inch cubes work higher for candy potato and 1/2-inch for squash // we additionally assume butternut squash would work)
- 1 medium poblano pepper, stemmed, seeded, and diced into 1/2-inch squares (or inexperienced bell pepper // 1 pepper yields ~1/2 cup or 75 g)
- 1 (15-oz.) can black beans, drained and rinsed (or ~1 ½ cups selfmade // or sub pinto beans)
- 4 (4-inch) corn tortillas*, sliced into 1/4-inch x 2-inch strips
- 1 (15-oz.) jar crimson enchilada sauce (we like Siete or ~1 ¾ cups selfmade // inexperienced enchilada sauce additionally works)
TOPPINGS elective
- Inexperienced onion, thinly sliced
- Contemporary cilantro, roughly chopped
Begin by cooking the veggies for the skillet. Warmth a big (ideally oven-safe) skillet over medium warmth. As soon as sizzling, add oil and onion and sauté for a couple of minutes till translucent. Add the ocean salt and garlic and prepare dinner for one more 1-2 minutes.
Subsequent, add the candy potato (or squash) and pepper. Sauté, stirring sometimes, till they’re beginning to soften — about 5 minutes.
Add the drained and rinsed black beans (or pinto beans) and tortilla strips and stir.
Lastly, add the enchilada sauce, stir effectively, and convey to a simmer over medium warmth. As soon as simmering, cowl and decrease the warmth to medium-low. Cook dinner for ~10 minutes, stirring sometimes, till the candy potato (or squash) is tender when pierced with a fork.
- In the meantime, to a small high-speed blender, add the cashew sauce components (cashews, water, lime juice, garlic, tapioca starch, and sea salt). Mix on excessive till clean and creamy.
After the skillet has sautéed and your squash/candy potatoes are tender, take away the lid, scale back the warmth to low, and punctiliously pour the cashew sauce (or sprinkle shredded cheese) over the beans in an excellent layer. Cowl and steam for 3-5 minutes to encourage the cheese to agency up (or soften) a bit. Then take away the lid and (optionally) switch to the oven to broil for one more 2-3 minutes, or till the cheese is darkened in spots and dry to the contact.
Serve heat garnished with inexperienced onions and cilantro (each elective). Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days or within the freezer for 1 month (or longer).
Freezing: You possibly can freeze the enchilada skillet in particular person containers for faster reheating or freeze all the dish. To freeze in particular person containers, switch particular person servings to freezer-safe containers (we like glass storage containers), let cool within the fridge, then cowl with a lid or foil and freeze. When able to eat, uncover and microwave utilizing the defrost then full energy settings to warmth till warmed by way of. To freeze all the dish, switch to a big freezer-safe container (corresponding to a casserole dish), let cool within the fridge, then cowl and switch to the freezer. When able to eat/serve, defrost in a single day within the fridge, then bake in a 350 diploma F (176 C) oven till warmed by way of.
*It’s vital to chop the squash/candy potato into very small (1/4-1/2-inch) cubes for it to prepare dinner within the time specified. If slicing into bigger items, improve the prepare dinner time as wanted.
*We haven’t examined with flour tortillas however assume their texture could be too mushy.
*The corn tortillas could be substituted with ~1 cup recent or frozen corn kernels, however we choose the model with corn tortillas.
*You possibly can additionally make this recipe with dairy cheese (corresponding to shredded pepper jack), however we most popular the style and texture of the cashew model!
*For extra protein, this recipe would pair effectively with our Smoky Shredded Tofu Taco “Meat” or 1-Pan Mexican Shredded Hen. You possibly can even add ~1 ½ cups of the tofu or hen (or plain leftover shredded hen) to the enchilada skillet (concurrently the beans), however it gained’t be as saucy/flavorful except you add extra enchilada sauce (or water + additional salt). Tell us within the feedback if you happen to do some experimenting!
*Impressed by Rachael’s Good Eats One Pan Enchilada Skillet and tailored from our Tacky Vegan Pizza Beans.
*Diet info is a tough estimate calculated with candy potato, black beans, and selfmade enchilada sauce, and with out elective components.
Serving: 1 serving Energy: 416 Carbohydrates: 68.2 g Protein: 13.6 g Fats: 12.2 g Saturated Fats: 1.8 g Polyunsaturated Fats: 2.1 g Monounsaturated Fats: 6.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 940 mg Potassium: 1034 mg Fiber: 14.3 g Sugar: 11.6 g Vitamin A: 5342 IU Vitamin C: 35 mg Calcium: 219 mg Iron: 4.9 mg
