Enchiladas In A Skillet

Dinner, Lunch, Main Dish

These Enchiladas in a Skillet can be enjoyed for lunch or dinner.  They are made using plant based meat, white onion, corn, green pepper, serrano peppers and a delicious enchilada sauce.

 

Enchiladas in a Skillet
Ingredients:
1 lb. package of Beyond Meat, plant based
1 Medium white onion, chopped
1 Medium sweet potato, diced
1 Clove of garlic, minced
1/2 Teaspoon of smoked paprika
1/4 Teaspoon of chipotle powder
1/2 Teaspoon of Himalayan salt
3 – 4 Corn tortillas, cut into strips, medium
1 Cup of corn, frozen
1 Green pepper, chopped
1 Teaspoon of Italian seasoning
19 Ounces of enchiladas sauce
Sliced jalapeños, to serve
1-2 Cups of shredded vegan mozzarella cheese
Garnish with fresh basil, chopped
Directions:
-Heat a large cast iron skillet or pan over medium heat. Then add the plant based meat, breaking it into pieces then add chopped onion, sweet potatoes and green pepper. Combine ingredients and sauté until translucent.
-Add the garlic, Himalayan salt and seasoning. Sauté for about 3 minutes.
-Add in cut tortilla strips, corn and enchilada sauce. Stir then cover and reduce the heat to low for about 10 minutes. Then uncover and sprinkle on the vegan cheese and cover again and remove from the heat. Let it sit for a few minutes so the cheese can melt. Serve with sliced jalapeños and chopped fresh basil. Enjoy!

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