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!
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!
Video
Tried this recipe?Let us know how it was!