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Vegan Skillet Enchiladas (gluten-free, easy) | Nuts About Greens

Vegan Skillet Enchiladas (gluten-free, easy)

Vegan Skillet Enchiladas (gluten-free, easy)

10 mins prepServes 6

This vegan skillet enchiladas is the perfect quick and easy weeknight meal that is packed with flavor and veggies. Made in one pan in less than 30 minutes, you get enchiladas minus all the work. The whole family will enjoy it and it makes for great leftovers too!

6 servings

What you need

extra-virgin olive oil

2 tbsp extra-virgin olive oil

onion

garlic

2 clove garlic

zucchini

red bell pepper

1 red bell pepper

black beans

1 can black beans

frozen corn

1 cup frozen corn

fine sea salt

½ tsp fine sea salt

chili powder

1 ½ tsp chili powder

cumin

1 tsp cumin

smoked paprika

¼ tsp smoked paprika

black pepper

¼ tsp black pepper

tortilla strips

8 tortilla strips

enchilada sauce

1 oz enchilada sauce

vegan cheddar cheese

2 cup vegan cheddar cheese

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Instructions


0 Preheat the oven to 400 degrees F. 
1 In a large oven safe skillet over medium high heat, add the olive oil. Then add the onions and bell pepper. Saute for 3 minutes and add the zucchini. Saute for another 5 minutes until zucchini softens. 
2 Add the garlic, black beans, corn, and seasonings and saute for 2 minutes. 
3 Pour in the enchilada sauce, add the tortillas, and stir in 1 cup of cheese. Sauté for 2 minutes to combine everything and let the tortillas start to soften. Turn off the heat and sprinkle the remaining 1 cup of cheese evenly over the top.
4 Place in the oven and bake for 10 minutes until cheese is melted. Serve with avocado, and cilantro on top. Enjoy!

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