These vegetarian enchilada skillet is super easy to make, full of high protein beans but most importantly it is delish! The secret to the bomb flavor is the red enchilada sauce that we will whip up real quick. This sauce is better than any store bought version I have used. I would not call it authentic but it hits the spot when you are craving some delicious enchiladas. Although I call the dish vegetarian, this dish is completely vegan and can be made gluten free by using corn tortillas.
If you looking for more casserole inspirations this autumn, try my Broccoli Orzo Casserole with garlicky breadcrumbs , Navy Beans and Wild Rice Casserole, Cowboy Casserole, Tater Tot Casserole, Creamy Corn Pasta Casserole with Jalapeños and Leeks
Making the enchilada sauce
The sauce truly is the hero here and a cinch to make. Red enchilada sauce is made with a tomato base but I also add roasted red pepper to it. You can skip it by I truly feel its a game changer and adds more depth to the sauce. The other ingredients for this vegetarian enchilada skillet are pretty simple including
- yellow onions
- garlic
- chilli powder
- diced tomatoes
- cumin
- White/Apple cider vinegar or lime juice
- Roasted red pepper
I used store bought roasted red pepper since it really helps cut down on time, energy and effort to roast them yourself. We will saute and cook the rest of the ingredients.Cooking the onions and tomatoes along with the spices helps develop the flavors. Since the pepper is already roasted, I just add it in the end before blending the rest of the ingredients.
Once the ingredients have been cooked, turn off the stove and keep aside to let it cool down for 10-15 minutes. You can start with the second part of the recipe while these ingredients are cooling down.
Serving Suggestions
Toppings
Serve topped with some regular or vegan sour cream. You can also include some good fats by adding in some avocado slices.
Sides
Serve with a side of salad, salsa, cilantro-lime rice, quinoa for a more filling meal.
FAQs
Yes! Feel free to use a store bought sauce if you are in a rush or just prefer it. Just add the sauce in when you would the blended sauce in the recipe.
You can any kind you have or if you have some homemade, thats even better. I used corn tortillas but wheat or a combination of wheat/corn will work too.You can also use tortilla chips in a pinch.
Choose any beans of your choice if you dont want to use black beans. If you want use another protein, you can use crumbled tofu, TVP, tempeh, pea protein crisps. Other options to try - mushrooms or canned jackfruit.
No. This dish is mostly cooked on the stove. For the last step, add the tortillas, cheese and place a lid over the pan. If there is no lid available, safely cover with aluminum foil and cook on a medium low flame for 10 - 15 minutes until the cheese has melted.
Meal prep and storage tips for the vegetarian enchilada skillet
Meal prep for sauce: The sauce can be prepared ahead of time and stored in the refrigerator for up to 5 days in a covered container. The sauce can also be portioned and frozen if you want to make a big batch and freeze it. It should be good for 2-3 months in a freezer safe container.
When you are ready to use it from the freezer, place the sauce in the refrigerator and let it thaw out overnight. If you need to use it right away, place the frozen sauce in a sauce pan and gently heat it. Add a little water at the bottom before turning on the stove. Once the sauce has completely melted, remove from heat and use as mentioned in the recipe.
Meal prep for the enchilada skillet: Cook the casserole per recipe and let it completely cool. Place the casserole in a freezer safe container and freeze for up to 3 months.
To reheat, place the container in the refrigerator overnight to thaw. Let it sit out for 30 minutes before reheating in the oven at 375 deg F until fully warm.
Making the casserole ahead of time: You can prep the casserole ahead of time and place in the refrigerator for up to 2 days. Top with cheese before broiling in the oven for 12- 15 minutes.
If you made this amazing vegetarian enchilada skillet, then please take a minute to let me and other readers know what you think and leave a rating as well in the comment section below. Your feedback, suggestions and constructive criticism helps all of us. You can also follow along on Pinterest, Instagram or Facebook.
Recipe
Vegetarian enchilada skillet
Equipment
- 1 10" Skillet I used a cast iron pan which makes it both stove and oven safe
- 1 High Speed Blender
Ingredients
For the enchilada sauce
- 1 medium Yellow or Red Onion peeled and finely chopped
- 2 cloves Garlic peeled and finely chopped
- 1 can Diced Tomatoes sub with fire roasted tomatoes if available
- 1 tablespoon Avocado Oil
- 1 Fire Roasted Red Pepper I used half a bottle worth, rinsed
- 1 ½ teaspoon Cumin Powder
- ½ teaspoon Red Chili Powder sub with Cayenne powder
- Salt to taste
Other Ingredients
- 8 Corn Tortillas sub with flour tortillas
- 2 cans Cooked Black beans drained and rinsed
- 1 tablespoon Avocado Oil
- 1 medium Yellow Onion peeled and finely chopped
- 1 - 2 clove Garlic peeled and finely chopped
- 1 teaspoon Cumin Powder
- salt to taste
- 1 tablespoon Lime Juice or White Vinegar
- ½-3/4 cup Shredded Mexican style Cheese I used Violife
- ¼ cup Cilantro washed and chopped
Instructions
Instructions for the enchilada sauce
- Heat the skillet on the stove and add 1 tablespoon of oil. Once the oil is hot, add the onion and gently saute. Let this cook for 2-3 minutes before adding the chopped garlic. Mix and let this cook for another 6-7 minutes.
- Add the canned tomatoes along with cumin, chili powder and season with salt. Mix well and cook for 6-7 mi notes. Taste to see if it needs more seasoning and turn off the stove.
- Remove the contents in to a bowl to let it cool for 10 minutes. Then add to a blender along with the red bell pepper and blend until smooth.
Instructions for making the skillet
- While the ingredients for the sauce is cooling, place the same pan used earlier(no need to wash it!) and add the remaining tablespoon of oil. Once the oil is hot, add the remaining onions and let it cook for a couple of minutes.
- Now add the garlic and cook for another 5 minutes. Add the 2 cans of beans and the cumin along with salt. Mix well and let this cook for 2-3 minutes.
- Blend the ingredients for the sauce and add half of it to the bean mixture in the pan. Mix well and let this sit for a couple of minutes before topping with the tortilla quarters. Ensure the top of the pan is covered and spoon the remaining sauce over the tortillas.
- Top with shredded cheese. Cover the pan with aluminum foil and place in the oven. Broil for 15 minutes.
- Remove from the oven and let it cool down before topping with chopped cilantro before serving.
Comments
No Comments