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    Home » Appetizer Recipes

    Skillet Enchiladas with Soy Curls

    Published: Feb 8, 2021 by Richa 27 Comments

    Jump to Recipe   Print Recipe

    Everyone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado.
    overhead shot of a vegan skillet nachos topped with vegan cheese shreds and green onions

    Homemade Enchiladas are one of my favorite quick weeknight meals but sometimes I don’t have the time or energy to roll up tortillas and bake them. Sometimes I need quick and easy! Let me introduce you to easy vegan skillet enchiladas! They are life-changing!

    I love this vegan enchiladas recipe because you don’t have to roll or spend hours making the sauce and fillings, and you don’t have to worry about a perfect presentation. This is as easy as Tex-Mex gets. We make a simple red sauce in the blender, then fry up some soy curls which act as chikin sub, with bell peppers and onions. DONE! Now, we simply layer our enchiladas sauce with tortilla chips instead of soft tortillas and add some black beans and vegan cheese shreds while we’re at it!

    close-up overhead shot of vegan skillet enchiladas with tortilla chips, black beans and soy curls

    You are basically making an enchilada nachos casserole! Awesome for game day or Superbowl! All done in so little time and with so little effort. This a no-fuss Mexican skillet dinner recipe. And let me tell you kids LOVE it, even with all of the added veggies!

    I use soycurls as a chikin sub in this recipe. You can use seitan or other as well or use mushrooms or more veggies to make soyfree/Glutenfree.

    If you would rather make classic enchiladas, make my Vegan Enchiladas! 

    a hand reaching for a serving of vegan skillet enchiladas with black beans

    More Mexican inspired recipes from the blog

    • Spicy Chipotle garlic Jackfruit Tacos
    • Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish…
    • Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
    • Jackfruit Meatballs Tacos
    • Lentil Sweet Potato Tacos
    • Easy DIY Burrito Bowl

    You can use some of the above recipes as the enchilada filling as well. Let’s make these!

    Print Recipe
    5 from 15 votes

    Skillet Enchiladas with Soy Curls

    Everyone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado. A great recipe for 5 de Mayo
    Prep Time20 mins
    Cook Time16 mins
    Total Time36 mins
    Course: Appetizer, Main
    Cuisine: Mexican, Mexican Inspired
    Keyword: recipe with soy curls, vegan skillet enchiladas
    Servings: 4
    Calories: 449kcal
    Author: Vegan Richa

    Ingredients

    For the Red Sauce

    • 1/4 cup (65.5 g) tomato paste
    • 1 medium tomato
    • 1 1/2 cups (354.88 ml) water or vegetable broth
    • 1 chipotle chili in adobo sauce or 1/4 tsp of chipotle chili powder
    • 1/2 tsp ground cumin
    • 1/4 tsp salt

    For the Soy Curl Meat Layer

    • 2 tsp oil
    • 1/2 cup (80 g) thinly sliced onions
    • 1/2 cup thinly sliced green bell pepper
    • 2 oz (56.7 g) soy curls soaked in 1 1/2 cups of warm vegetable broth for at least 15 minutes
    • 2 cloves garlic minced
    • 1 tsp chili powder blend
    • 1/4 tsp salt
    • 1/4 black pepper

    For the rest of the ingredients:

    • 1 1/2 cups (172.5 g) or more tortilla chips or use sliced tortillas
    • 15 oz (425.24 g) can of black beans drained
    • Vegan Cheddar Cheese Shreds of choice or use my queso (linked in notes)

    Instructions

    • Blend all the ingredients in the red sauce and set aside.
    • Heat a cast iron skillet over medium high heat. Add the oil, and when the oil is hot, add in the onion and bell pepper, mix well. Cook until translucent.
    • Drain your soy curls, and squeeze lightly to remove excess moisture, then chop up some of the larger pieces, then add the soy curls to the skillet as well.
    • Cook this mixture until the onion is golden brown, and the soy curls are starting to turn brown on some of the edges. Add in the garlic and mix well, add in the chili powder, salt, and pepper and mix well, then add in your chipotle pepper, 2 tsps of the adobo sauce, mix well, then add in 3-4 tbsp of the red sauce and mix.
    • Take off heat, then layer this mixture with the tortilla chips, black beans, and the remaining red sauce all over the beans and the tortilla chips.
    • Then distribute the vegan cheddar shreds or vegan queso. Drizzle it all over.
    • Move the skillet to an oven, and broil for 4-6 minutes, or until the cheese is melted, and the mixutre is bubbly, and the top is starting to get golden brown. Remove the skillet, garnish with cilantro, and green onions, and serve it with chili. You can serve this with avocado, vegan sour cream, and any other toppings of choice.
      No oven: Alternatively , cover the skillet and cook over medium heat until the cheese on top is bubbly

    Notes

    • Use any beans of choice.
    • You can also use some Seitan  instead of soycurls to make these Soyfree.or add mushrooms or more veggies  
    • use Cheddar Cheese Shreds or  use my vegan queso

    Nutrition

    Nutrition Facts
    Skillet Enchiladas with Soy Curls
    Amount Per Serving
    Calories 449 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Trans Fat 1g
    Sodium 683mg30%
    Potassium 799mg23%
    Carbohydrates 65g22%
    Fiber 16g67%
    Sugar 6g7%
    Protein 21g42%
    Vitamin A 799IU16%
    Vitamin C 25mg30%
    Calcium 174mg17%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients for making Vegan Skillet Enchiladas:

    • For the simple homemade Enchiladas Sauce, we blend tomato paste, fresh tomato, some vegetable broth,  chipotle in adobo sauce, and season with cumin for that Mexican touch.
    • For the ” Meat Layer”, we sautee soaked soy curls with onion, garlic, bell pepper, pepper, and chili powder.
    • Then we layer meat and sauce with tortilla chips and canned or cooked black beans, drained
    • I love topping these with some Vegan Cheddar Cheese Shreds but you can also use my vegan queso

    ingredients for vegan skillet enchiladas on a marble countertop

    Tips & Substitutions:

    • I like to use onion, and bell pepper, but you could add zucchini, poblano pepper, and some drained, canned corn. Feel free to use whatever veggies you have on hand.
    • As a short-cut, you could use store-bought enchilada sauce.
    • If you don’t want to use black beans, you can use pinto beans instead
    • Cannot find chipotle in adobo? Add some smoked paprika instead along with the chili powder. 1 tsp should be perfect.

    How to make Vegan Skillet Enchiladas:

    onions bell peppers and soy curls sauteeing in a black skillet

    Blend all the ingredients in the red sauce and set aside. Heat a cast-iron skillet over medium-high heat. Add the oil, and when the oil is hot, add in the onion and bell pepper, mix well. Cook until translucent.

    Drain your soy curls, and squeeze lightly to remove excess moisture, then chop up some of the larger pieces, then add the soy curls to the skillet as well.

    filling for vegan skillet enchiladas in a frying pan

    spices being added to sauteed veggies and soy curls in a black skillet


    Cook this mixture until the onion is golden brown, and the soy curls are starting to turn brown on some of the edges. Add in the garlic and mix well, add in the chili powder, salt, and pepper and mix well, then add in your chipotle pepper, two tsp of the adobo sauce, mix well.

    chile in adobo being added to soy curls and sauteed veggies in a black skillet

    filling for vegan skillet enchiladas in a black cast iron skillet

    Add in 3-4 tbsp of the red sauce and mix.

    tomato sauce being added to skillet with veggies and soy curls for making Mexican enchiladas

    tortilla chips being layered on top of Mexican soy chunk veggie filling for making enchiladas

    Take off heat, then layer this mixture with the tortilla chips, black beans, and the remaining red sauce all over the beans and the tortilla chips.

    black beans being added on top of tortilla chips for making enchiladas

    vegan red sauce being layered with tortilla chips and black beans for making vegan skillet enchiladas

    vegan skillet enchiladas being topped with vegan cheese shreds

    Then your vegan cheddar shreds or cashew queso. Drizzle it all over.

    vegan skillet enchiladas with red sauce and black beans next to a dish with green onions

    Move the skillet to an oven, and broil for 4-6 minutes, or until the cheese is melted, and the mixture is bubbly, and the top is starting to get golden brown.

    vegan skillet enchiladas with a spoon

    Remove the skillet, garnish with cilantro, and green onions, and serve it with chili. You can serve this with avocado, vegan sour cream, and any other toppings of choice. Alternatively, cover the skillet and cook over medium heat until the cheese on top is bubbly

    Topping ideas:

    • green onion,
    • vegan queso nacho cheese sauce 
    • vegan cashew cream
    • cilantro
    • pickled carrots
    • pickled jalapenos
    • fresh or pickled radish slices

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Julia

      November 02, 2022 at 5:21 pm

      5 stars
      I used about a cup of the soy curls, added black olives and substitute home fried Tortilla strips to replace the chips. Lastly made the red sauce but did not appeal to me, thus had packaged enchilada sauce on hand. It was delicious, mild enough for children.

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:24 am

        I’m glad everyone liked the dish!

        Reply
    2. Beth

      September 21, 2022 at 10:39 am

      5 stars
      Delicious! Just had this for lunch, topped with your 10 minute vegan queso. Another great recipe!

      Reply
      • Vegan Richa Support

        September 22, 2022 at 10:44 am

        Nice combination.

        Reply
    3. Christina

      August 31, 2022 at 5:47 pm

      5 stars
      Yum! I used rice instead of tortilla chips and made enchilada bowls, and they were a big hit! Thanks for another awesome recipe, Richa!

      Reply
      • Vegan Richa Support

        September 01, 2022 at 12:21 pm

        Great idea!

        Reply
    4. Jacqueline

      October 24, 2021 at 4:44 pm

      5 stars
      Simple and delicious! Thanks, Richa!

      Reply
      • Vegan Richa Support

        October 25, 2021 at 12:08 pm

        thanks for popping in

        Reply
    5. tracy Rosenau

      September 29, 2021 at 4:25 am

      5 stars
      We will definitely make this again. The whole family gave it 5 stars. I chose to use corn tortillas and it turned out great!

      Reply
      • Richa

        September 29, 2021 at 1:33 pm

        Awesome

        Reply
    6. Liz

      June 01, 2021 at 5:38 pm

      5 stars
      Made this tonight- so so good! I used canned enchilada sauce and added the cumin and chipotle spice to it. This recipe is a keeper!

      Reply
    7. Naomi

      May 04, 2021 at 10:48 pm

      5 stars
      I used a chopped up head of cauliflower in place of peppers, and in the magical way of cauliflower, it just vanished into the mix. It was really good, both as a recipe and a jumping off point for so many variations. I actually topped it with jalapeno cream sauce from the jalapeno popper skillet!

      Reply
      • Vegan Richa Support

        May 11, 2021 at 4:32 pm

        magical jalapenos

        Reply
    8. Cheryl

      March 29, 2021 at 4:38 pm

      5 stars
      I love these lazy enchiladas! I used canned enchilada sauce to be even lazier.😉

      Reply
    9. Janet

      March 01, 2021 at 2:22 pm

      5 stars
      This recipe is delicious! Everything I have tried of your recipes always turns out delicious

      Reply
    10. Lisa

      February 21, 2021 at 5:35 pm

      5 stars
      This was amazing! A huge hit in my house. Thanks! 🙂

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:45 pm

        than k. YOU

        Reply
    11. Sue

      February 14, 2021 at 7:13 am

      5 stars
      Very good! Loved the use of soy curls. Thanks Richa.

      Reply
    12. Swati Gulati

      February 12, 2021 at 7:59 am

      Substitute for soy curls please?
      Do you think Indian “nutri” will work? or other substitutions. TIA

      Reply
      • Richa

        February 12, 2021 at 3:56 pm

        Seitan or mushrooms. Nutri might work as well. I don’t know how long thymes usually take to cook so just cook long enough. Add a bit more broth if needed

        Reply
    13. Laura N

      February 11, 2021 at 3:49 pm

      5 stars
      Just made this for my family!! It was easy and delicious.! Even my omni teens loved it!!
      Quick question. In the ingredients for the “meat layer” a chipotle pepper was not listed in the ingredients although it was referred to in the directions. I didn’t have it ready to add and left it out. (Still great though!) Would you recommend chopping one whole chipotle to add to the soy curls? I did use it for the sauce! (Which was sooo easy and good!). Love the skillet meals!!!!

      Reply
      • Richa

        February 11, 2021 at 11:49 pm

        Oh yes the adobo sauce. It’s optional but great to add some adobo sauce to the. Meat layer. You can also add in a whole pepper as well but it could get too spicy. So maybe half of the pepper

        Reply
    14. Emily

      February 11, 2021 at 8:52 am

      5 stars
      Loving these skillet meals! The French onion lasagna was so good and this one jos so easy!

      Reply
    15. Sue

      February 08, 2021 at 2:01 pm

      How did you know I had leftover chips? ;). I’ll definitely make this later in the week. Thanks Richa.

      Reply
      • Richa

        February 09, 2021 at 10:44 am

        I always end up with some chips in the bag, and these are a great use for them! With various different fillings

        Reply
    16. Maureen Cram

      February 08, 2021 at 6:20 am

      5 stars
      Thanks for a great soy curls recipe! Will be making this very soon – Soy curls are a great ‘cross’ between buying ready made vegan chick’n along with preservatives and making it all from scratch yourself. Soy Curls (and Vegan Richa of course) for the win!!

      Reply
      • Richa

        February 09, 2021 at 10:43 am

        ❤️❤️❤️

        Reply

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