Name: Skillet Enchiladas with Soy Curls
Prep time: 10 min
Cook time: 25 min
Total time: 36 min
Yield: 4 servings
Ingredients: 0.25 cup tomato paste; 1 null medium tomato; 1.5 cups water (or vegetable broth); 1 null chipotle chili in adobo sauce (or 0.25 tsp of chipotle chili powder); 0.5 tsp ground cumin; 0.25 tsp salt; 2 tsp oil; 0.5 cup thinly sliced onions; 0.5 cup thinly sliced green bell pepper; 2 oz soy curls (soaked in 1 1/2 cups of warm vegetable broth for at least 15 minutes); 2 cloves garlic (minced); 1 tsp chili powder blend; 0.25 tsp salt; 0.25 null black pepper; 1.5 cups tortilla chips (or use sliced tortillas); 15 oz can of black beans (drained); null null Vegan Cheddar Cheese Shreds of choice (or use vegan queso); null null cilantro; null null green onions; null null avocado; null null vegan sour cream

Instructions

Show units in method

1

Blend all the ingredients for the red sauce: tomato paste (0.25 cup), tomato (1 medium), water (1.5 cups) (or vegetable broth), chili in adobo sauce (1 chipotle) (or 0.25 tsp chipotle chili powder), ground cumin (0.5 tsp), and salt (0.25 tsp). Set aside.
2

Heat a cast iron skillet over medium-high heat. Add oil (2 tsp). When hot, add thinly sliced onions (0.5 cup) and thinly sliced green bell pepper (0.5 cup), mix well. Cook until translucent.
3

Drain soy curls (2 oz), squeeze lightly to remove excess moisture, then chop any larger pieces. Add the [soy curls] to the skillet along with the [thinly sliced onions] and [thinly sliced green bell pepper].
4

Cook the mixture until the [thinly sliced onions] are golden brown and the [soy curls] start to brown on the edges. Add garlic (2 cloves), chili powder blend (1 tsp), salt (0.25 tsp), pepper (0.25 black), and 2 tsp of [adobo sauce] from the chipotle chili. Mix well, then add [3-4 tbsp red sauce] and mix.
5

Remove from heat. Layer this mixture with tortilla chips (1.5 cups), can of black beans (15 oz), and the remaining [red sauce] over the beans and chips.
6

Evenly distribute the [vegan cheddar cheese shreds] or [vegan queso] over the top. Drizzle it all over.
7

Move the skillet to an oven and broil for 4-6 minutes, or until the [vegan cheddar cheese shreds] are melted and bubbly, and the top is starting to get golden brown. Remove the skillet. Alternatively, if no oven, cover the skillet and cook over medium heat until the cheese is bubbly. Garnish with [cilantro] and [green onions], and serve with [avocado] and [vegan sour cream] as desired.