Name: Skillet Enchiladas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 12 ounce package impossible ground meat (see notes for options); 1 medium onion, chopped small; 3 cloves garlic, minced; 0.5 teaspoon salt; 10 small corn tortillas or 4-5 medium flour tortillas, cut into strips; 15 ounce can black beans, drained and rinsed; 1 cup frozen corn (I used frozen); 19 ounces enchilada sauce (vegan friendly); 1.5 cups shredded vegan cheese; null null vegan sour cream; null null chopped green onions; null null sliced black olives

Instructions

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1

Heat a large cast iron pan or other skillet over medium-high heat.
2

Add the package impossible ground meat (12 ounce) and onion, chopped small (1 medium) and cook for about 10 minutes, breaking it into pieces and stirring frequently.
3

Now add the garlic, minced (3 cloves) and salt (0.5 teaspoon), and stir for about a minute.
4

Add the corn tortillas or 4-5 medium flour tortillas, cut into strips (10 small), can black beans, drained and rinsed (15 ounce), frozen corn (1 cup) and enchilada sauce (19 ounces). Stir it up, then cover and reduce the heat to low for about 10 minutes.
5

Uncover, sprinkle on the shredded vegan cheese (1.5 cups), then cover again and remove from heat. Let it sit for a few minutes so the cheese can melt.
6

Serve with [vegan sour cream], [chopped green onions] and [sliced black olives], if desired.