Vegetarian Black Bean Enchilada Skillet
Vegetarian Black Bean Enchilada Skillet It's a simple, one-pot meal that brings you delicious Mexican flavors, all 100% plant-based! The combination of savory black beans, aromatic enchilada sauce, fresh vegetables and melted plant-based cheese blends perfectly with tortilla strips without the need to roll the enchiladas individually. This dish is very special because it maintains all the classic deliciousness of Mexican dishes, served in a much quicker and simpler way, rich in fiber and vegetable protein, And it is very suitable to be enjoyed with family or friends.
Shared by Aleya
Time
45 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- 250 grams of soft boiled black beans
- One onion, finely chopped
- 2 cloves garlic, finely chopped
- One red/green bell pepper, diced
- 4 whole wheat tortillas, cut into squares
- 300 ml vegetable enchilada sauce
- 100 grams of grated vegetable cheese
- One fresh tomato, diced
- One avocado, sliced for garnish
- #seasoning ingredients:
- One teaspoon of chili powder, cumin powder, coriander powder
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Fresh coriander leaves for sprinkling
👩🍳 Instructions
- 1
Heat oil in a large heat-resistant dish, saute the onions until softened, add the garlic and paprika, saute until fragrant
- 2
Add all the ground spices and stir well. Add the black beans and enchilada sauce. Bring to a boil, then reduce the heat.
- 3
Add the tortilla pieces, stir gently until coated with the sauce and slightly softened.
- 4
Sprinkle vegetable cheese on top, cover the pan briefly until the cheese is completely melted.
- 5
Serve warm with fresh tomatoes, avocado, and cilantro. Your delicious meal is ready to be enjoyed!