Skillet Enchiladas with Soy Curls

Everyone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado.

Homemade Enchiladas are one of my favorite quick weeknight meals but sometimes I don’t have the time or energy to roll up tortillas and bake them. Sometimes I need quick and easy! Let me introduce you to easy vegan skillet enchiladas! They are life-changing!

I love this vegan enchiladas recipe because you don’t have to roll or spend hours making the sauce and fillings, and you don’t have to worry about a perfect presentation. This is as easy as Tex-Mex gets. We make a simple red sauce in the blender, then fry up some soy curls which act as chikin sub, with bell peppers and onions. DONE! Now, we simply layer our enchiladas sauce with tortilla chips instead of soft tortillas and add some black beans and vegan cheese shreds while we’re at it!

You are basically making an enchilada nachos casserole! Awesome for game day or Superbowl! All done in so little time and with so little effort. This a no-fuss Mexican skillet dinner recipe. And let me tell you kids LOVE it, even with all of the added veggies!

If you would rather make classic enchiladas, make my Vegan Enchiladas! 

More Mexican inspired recipes from the blog

You can use some of the above recipes as the enchilada filling as well. Let’s make these!

Ingredients for making Vegan Skillet Enchiladas:

• For the simple homemade Enchiladas Sauce, we blend tomato paste, fresh tomato, some vegetable broth,  chipotle in adobo sauce, and season with cumin for that Mexican touch.
• For the ” Meat Layer”, we sautee soaked soy curls with onion, garlic, bell pepper, pepper, and chili powder.
• Then we layer meat and sauce with tortilla chips and canned or cooked black beans, drained
• I love topping these with some Vegan Cheddar Cheese Shreds but you can also use my vegan queso

Tips & Substitutions:

• I like to use onion, and bell pepper, but you could add zucchini, poblano pepper, and some drained, canned corn. Feel free to use whatever veggies you have on hand.
• As a short-cut, you could use store-bought enchilada sauce.
• If you don’t want to use black beans, you can use pinto beans instead
• Cannot find chipotle in adobo? Add some smoked paprika instead along with the chili powder. 1 tsp should be perfect.

How to make Vegan Skillet Enchiladas:

Blend all the ingredients in the red sauce and set aside. Heat a cast-iron skillet over medium-high heat. Add the oil, and when the oil is hot, add in the onion and bell pepper, mix well. Cook until translucent.

Drain your soy curls, and squeeze lightly to remove excess moisture, then chop up some of the larger pieces, then add the soy curls to the skillet as well.

Cook this mixture until the onion is golden brown, and the soy curls are starting to turn brown on some of the edges. Add in the garlic and mix well, add in the chili powder, salt, and pepper and mix well, then add in your chipotle pepper, two tsp of the adobo sauce, mix well.

Add in 3-4 tbsp of the red sauce and mix.

Take off heat, then layer this mixture with the tortilla chips, black beans, and the remaining red sauce all over the beans and the tortilla chips.

Then your vegan cheddar shreds or cashew queso. Drizzle it all over.

Move the skillet to an oven, and broil for 4-6 minutes, or until the cheese is melted, and the mixture is bubbly, and the top is starting to get golden brown.

Remove the skillet, garnish with cilantro, and green onions, and serve it with chili. You can serve this with avocado, vegan sour cream, and any other toppings of choice. Alternatively, cover the skillet and cook over medium heat until the cheese on top is bubbly

Topping ideas:

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