May 18, 2025
One Pan Chick’n Enchilada-Inspired Skillet
This One Pan Chick’n Enchilada-Inspired Skillet delivers all the rich and saucy goodness of enchiladas — without the fuss! Made with protein-packed soy curls, hearty black beans, and a smoky spice blend, it’s a bold and satisfying one-skillet meal perfect for busy weeknights or laid-back weekends!
Table of Contents
inspiration for this recipe why you’ll love this recipe jump to recipe video how to make this enchilada skillet tips and faqsOne Pan Chick’n Enchilada-Inspired Skillet (Vegan + Weeknight-Friendly)
f you’re craving enchiladas but don’t want to roll tortillas or turn on the oven, this One Pan Chick’n Enchilada-Inspired Skillet is the answer. It’s saucy, cheesy, packed with plant-based protein, and comes together in under an hour with minimal cleanup. Perfect for busy weeknights or game day hangs, this skillet delivers bold flavor and serious comfort – all in just one pan!
Inspiration for This One Pan Chick’n Enchilada-Inspired Skillet
This One Pan Chick’n Enchilada-Inspired Skillet is my weeknight-friendly tribute to the comforting, crowd-pleasing classic: enchiladas. Traditional enchiladas trace their roots back to Aztec times, where corn tortillas were rolled around small fish and topped with chili sauce. Over time, enchiladas evolved across different regions of Mexico, with variations showcasing everything from mole to tomatillo-based green sauces.
As Mexican cuisine made its way into the U.S., particularly through Texas, it mingled with local ingredients and culinary traditions – giving rise to the bold, cheesy, and saucy Tex-Mex style we know and love today! Tex-Mex enchiladas often feature smothered tortillas stuffed with meat or beans, drenched in red enchilada sauce, and finished with a generous layer of melty cheese and sour cream.
This skillet version takes everything I adore about Tex-Mex enchiladas: rich, cheesy and saucy, and simplifies it into a one-pan meal! Instead of rolling and baking, everything gets tossed together in a skillet for a savory, plant-based dinner that’s equal parts comforting and crave-able…and no oven required! It’s a nod to tradition with a modern, vegan twist designed for real life.
Why You’ll Love This Recipe
✔ One Pan: Easy cleanup, less mess, and the best part – NO OVEN REQUIRED! Perfect for hot summer days!
✔ Quick and Easy: Ready in about 30 minutes with simple steps, making it perfect for busy weeknights.
✔ Delicious and Nutritious: Loaded with soy curls and black beans, this dish packs a nutritious punch.
✔ Great for Leftovers: Tastes even better the next day!
How to Make One Pan Chick’n Enchilada-Inspired Skillet
1. Make the Seasoning Mix:
In a small bowl, combine the chili powder, kosher salt, garlic powder, onion powder, smoked paprika, Mexican oregano, cumin, and cayenne (if using). Set aside.
2. Rehydrate, Prep, and Saute the Soy Curls:
Place the soy curls in a bowl and cover with boiling water. Let them soak for 8 to 10 minutes, then drain and squeeze out any excess moisture using a fine-mesh sieve or cheesecloth. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the soy curls, season with 1 teaspoon of salt and pepper, and sauté until golden and crisp around the edges, about 8 to 10 minutes. Remove and set aside.
3. Cook the Veggies:
In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the diced onion, bell pepper, and green chiles. Sauté until onions are translucent, about 3 to 5 minutes. Add minced garlic and cook for another 1 to 2 minutes.
4. Combine and Simmer:
Stir in the black beans, cooked soy curls, and seasoning mix. Add in the tortilla pieces and enchilada sauce. Stir to coat everything evenly, then bring to a simmer. Cover, reduce heat to low, and let it simmer for 10 to 12 minutes, until the tortillas are soft and saucy. Uncover and sprinkle the shredded vegan cheese and black olives (if using) over the top. Re-cover and cook another 5 to 7 minutes until melty and bubbly.
5. Garnish, Serve and Enjoy!
Top with fresh cilantro, vegan sour cream, pickled jalapeños, and avocado slices. Enjoy hot straight from the skillet!
Tips and FAQs
- Get the curls crispy: Sautéing the soy curls until golden on the edges adds texture and boosts flavor.
- Room temp cheese melts better: Let your vegan cheese sit out while the skillet simmers – it’ll melt more evenly.
- Tortilla texture matters: Cut tortillas into small pieces so they soak up sauce and get that saucy, enchilada-like consistency.
- Don’t skip the seasoning mix: It’s the heart of the flavor, but if you’re in a pinch, 2 tablespoons of your favorite store-bought taco seasoning blend works great as well!
- Make it your own: Swap black beans for pinto, add corn, or throw in jalapeños for a spicy kick!
- Simmer low and slow: Once the sauce is added, resist cranking the heat. Gentle simmering gives the tortillas time to soak up all the flavor without drying out or burning.
Can I prep this One Pan Chick’n Enchilada-Inspired Skillet Ahead of time?
Yes! You can chop all your veggies, make the seasoning blend, and prep the enchilada sauce (if using homemade) ahead of time. For best texture, assemble and cook right before serving.
Does this dish reheat well?
Absolutely. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over low heat or in the microwave with a splash of extra enchilada sauce or water.
Can I freeze this One Pan Chick’n Enchilada-Inspired Skillet?
You can freeze it, but note that the texture of the tortillas may soften further after thawing. For best results, freeze before adding the cheese, then thaw and finish with cheese and olives when ready to reheat.
What kind of skillet works best for this recipe?
A large, deep sauté pan or cast iron skillet works best to hold all the ingredients without overflowing. Make sure it has a lid for the final simmering step!
One Pan, Endless Comfort!
This One Pan Chick’n Enchilada-Inspired Skillet brings all the bold, cozy, Tex-Mex vibes without the extra dishes or fuss. It’s hearty, satisfying, and packed with flavor – perfect for busy weeknights or a laid-back summer dinner! Whether you’re feeding your family or meal prepping for the week, this skillet is sure to become a regular in your rotation!
If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pan Chick’n Enchilada-Inspired Skillet
Ingredients
Seasoning Mix:
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper powder (optional)
Ingredients:
- 4 ounces dehydrated soy curls, about 2 cups
- 4 tablespoons neutral oil, divided
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 4-ounce can fire-roasted diced green chilies
- 6 cloves fresh minced garlic
- 1 15-ounce can black beans, drained and rinsed
- 8 6-inch tortillas, cut into eighths
- 2 ½ cups enchilada sauce, homemade or store-bought
- 1 cup vegan shredded Mexican blend cheese, room temperature
- 1 cup sliced black olives (optional)
- Fresh minced cilantro, for garnish (optional
- Vegan sour cream, for serving (optional)
- Pickled jalapeno, for serving (optional)
- Thinly sliced avocado, for serving (optional)
Instructions
- To make the seasoning mix, combine all the ingredients in a small bowl and set aside.
- Soak the soy curls in boiling hot water for 8 to 10 minutes.
- After the soy curls have soaked, drain and squeeze out the excess moisture through a fine-mesh sieve or cheesecloth.
- Next, heat 2 tablespoons of the oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the rehydrated soy curls, season with 1 teaspoon salt and pepper and cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
- Transfer the soy curls to a plate and set aside.
- In the same skillet, heat the remaining 2 teaspoons of oil over medium heat.
- Once the oil is hot, add the onions, red bell pepper, green chilies and cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes.
- Add the garlic and sauté another 1 to 2 minutes.
- Stir in the black beans and reserved soy curls, and season with the reserved seasoning blend.
- Add the tortilla pieces and pour in the enchilada sauce, stirring to coat everything in the sauce.
- Bring the mixture to a simmer, then reduce heat to low and cover.
- Continue to simmer, covered, until the tortillas are tender and saucy, 10 to 12 minutes.
- Remove the lid, sprinkle the cheese over the top, and spread the olives in an even layer (if using).
- Place the lid back onto the skillet and continue to simmer until the cheese is melty and bubbly, 5 to 7 minutes.
- Top with fresh minced cilantro and serve with vegan sour cream, pickled jalapeno and avocado. ENJOY!
