Skillet Enchiladas with Soy Curls

4.95 from 20 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

Cook Time16

Total Time36

Course: Appetizer, Main

Cuisine: Mexican, Mexican Inspired

Keyword: recipe with soy curls, vegan skillet enchiladas

Servings:

Author: Vegan Richa

Ingredients

For the Red Sauce

1/4 cup tomato paste
1 medium tomato
1 1/2 cups 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 thinly sliced onions
1/2 cup thinly sliced green bell pepper
2 oz 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 or more tortilla chips or use sliced tortillas
15 oz can of black beans drained
Vegan Cheddar Cheese Shreds of choice or use my queso (linked in notes)

US Customary - Metric

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