Chopped Vegan Enchilada Skillet
Servings: 8
This vegan enchilada skillet is the perfect weeknight lifesaver, hearty, saucy, and completely stress-free. Chopped corn tortillas, sautéed veggies, and smoky beans simmered in a rich enchilada sauce. This one pot dinner can is even better as leftovers— so make extra!
Ingredients
- 1 tablespoon avocado oil
- 1 cup raw walnuts
- ½ red onion finely diced
- 1 poblano pepper stemmed, seeded, and diced
- ½ teaspoon sea salt
- 3 garlic cloves minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ½ cup frozen corn thawed and drained
- ½ cup sliced black olives
- 15 ounce canned black beans drained and rinsed
- 15 ounce canned pinto beans drained and rinsed
- 2 cups red enchilada sauce store-bought
- 1 cup vegetable stock
- ¼ cup fresh cilantro minced
- 8 corn tortillas chopped into 2-inch pieces
Suggested Toppings
- 1 cup shredded vegan cheddar cheese
- ¼ cup fresh cilantro optional
- ½ cup avocado crema optional
- ½ cup cashew cream optional
- ¼ cup pickled red onions optional
- 1 jalapeno optional
Instructions
- In a food processor, finely chop the walnuts into very small pieces. Set aside.
- Heat a large, oven-safe skillet over medium heat. Once it’s hot, pour in the avocado oil and swirl it around. Add the onions and poblano pepper to the skillet and stir. Season with salt and pepper. Sauté until vegetables are tender and browning in spots, about 8-10 minutes. If mixture gets dry, add a splash of water.
- Next, add the walnuts, garlic, chili powder, cumin, and paprika to the skillet. Keep sautéeing for 1 minute until fragrant.
- Add corn, olives, black beans, enchilada sauce, vegetable stock, cilantro and tortillas to the skillet. Bring to a gentle boil and stir everything well.
- Cover and reduce heat to low for 20-30 minutes, or until the walnut pieces are tender and the mixture is saucy, but still slightly thick overall. For the last 5 minutes of cooking, add vegan cheese on top and allow to melt.
- When enchiladas are done, allow to cool on stovetop for a few minutes.
- Serve with suggested toppings.
Notes
- Tortilla tip: Corn tortillas can crack if they’re too dry. Warm them in a skillet or wrap them in a damp paper towel and microwave for 20–30 seconds to make them more pliable.
- Spice control: If you’re sensitive to heat, taste your enchilada sauce first. Some store-bought versions are surprisingly spicy. Adjust with a splash of broth to mellow it out.
- Make ahead: Prep the filling and sauce up to 2 days in advance. Store separately in the fridge, then assemble and bake when ready.
- Freezer-friendly: Assemble the enchiladas but don’t bake. Wrap tightly and freeze for up to 3 months. Bake straight from frozen, just add 10–15 extra minutes.
Nutrition
Calories: 353kcal, Carbohydrates: 43g, Protein: 11g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Sodium: 1391mg, Potassium: 486mg, Fiber: 11g, Sugar: 6g, Vitamin A: 824IU, Vitamin C: 17mg, Calcium: 97mg, Iron: 3mg
