Vegetarian enchilada skillet
This delicious one pan vegetarian enchilada skillet is an easy dinner option.It is made with a home made enchilada sauce while also being high in protein and gluten free.
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.