Vegan Enchiladas Skillet (Lazy-Method)
Servings: 8
All the cozy, saucy vegan enchilada flavor — none of the rolling. Torn corn tortillas simmer right in the skillet with a savory walnut-and-bean filling, smoky red enchilada sauce, and melty vegan cheddar. One pan, about 45 minutes, made with real ingredients your family already recognizes.
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
- ¼ cup pickled red onions
- 1 jalapeno
- ½ cup vegan avocado crema
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
- Tear the tortillas into uneven, bite-size pieces — some stay chewy, some soak up sauce, and that mix of textures is what makes the skillet version shine.
- Season as you go. A light sprinkle over the veggies and beans (not just relying on the sauce) is the difference between deep flavor and flat.
- Pull it off the heat once the cheese melts — corn tortillas keep softening in a hot pan, and 5 extra minutes turns "tender" into "mushy."
- Leftovers keep 4 days and taste even better on day two. Reheat with a splash of vegetable stock to bring the sauciness back.
Nutrition
Serving: 1.5cups, 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
