Skillet Enchiladas

Dinner, Lunch, Main Dish, Vegan

Skillet Enchiladas was a unique way to prepare enchiladas.  Instead of wrapping my ingredients in tortilla shells, I cut the shells into strips, and cooked them in my cast iron skillet with the rest of the zesty ingredients.  The result was a spicy and delicious Mexican dish that exploded with flavor.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.


Skillet Enchiladas

Ingredients:
12 Ounce package of Beyond meat, plant based
1 Medium white onion, chopped
1 Clove of garlic, minced
1/2 Teaspoon of Himalayan salt
3 – 4 Corn tortillas, cut into strips, medium
15 Ounce can of black beans, drained and rinsed
1 Cup of corn, frozen
1 Green pepper, chopped
1 Teaspoon of Italian seasoning
19 Ounces of enchiladas sauce, vegan
1-2 Cups of shredded vegan mozzarella cheese

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 and green pepper. Combine ingredients.
-Add the garlic, Himalayan salt and Italian seasoning. Sauté for about 3 minutes.
-Add in cut tortilla strips, black beans, corn and add enchilada sauce. Stir then cover and reduce the heat to low for about 10 minutes. Then uncover and sprinkle on the vegan cheese then cover again and remove from the heat. Let it sit for a few minutes so the cheese can melt. Serve with sliced black olives and chopped fresh basil. Enjoy!

 

 

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