Vegan Enchiladas Skillet
Recipe by
www.mydarlingvegan.com
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Make dinner easy with this one-pot vegan enchiladas skillet recipe. Made with butternut squash and black beans for a seasonal hearty gluten-free dinner.
Ingredients
- 2 tablespoon oil (divided)
- 10 corn tortillas (small, cut into strips)
- ½ red onion (large, diced)
- 2 cloves garlic (minced)
- 1 butternut squash (small, peeled and cut into 1/2 " cubes)
- 1½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 can black beans
- ½ cup corn (frozen or canned)
- 1 cup crushed tomatoes
- 10 ounces enchiladas sauce
- 4 kale leaves (large, chopped small)
- salt (to taste)
- pepper
- 3 springs cilantro (chopped)
- 1 jalapeno (diced)
- 2 green onions (diced)
- 1 avocado
Method
- In a large cast-iron skillet heat 1 tablespoon of oil. Add tortilla strips and cook, stirring often, for 5 minutes, until lightly crispy and browned. Transfer to a paper towel.
- Add the remaining oil and sauté onions for 5 minutes, stirring frequently, until onions are translucent and fragrant. Add the garlic and sauté for 30 more seconds.
- Add the butternut squash, chili powder, cumin, paprika, and salt. Stir to coat then reduce heat to low and cover. Cook until the squash is tender. About 5 minutes.
- Add the black beans, corn, tomatoes, enchiladas sauce, and kale. Cook for an additional 3 minutes until kale is wilted. Season with salt and pepper.
- Stir in corn tortillas and bring to a simmer, simmering for about 10 minutes until the liquid has boiled down. Remove enchiladas from heat and let set up 10 additional minutes before serving.
- Top with jalapeño, cilantro, and green onions.
View the recipe instructions at www.mydarlingvegan.com