Vegan Steak Enchilada Skillet
This Vegan Steak Enchilada Skillet is a quick weeknight dinner that everyone will love. Smoky, cheesy and packed with protein!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 10 ounces vegan steak tips I used Beyond Meat
- 1 yellow onion diced
- 1 bell pepper diced
- 1 chipotle pepper in adobo chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- salt to taste
- 1 15-ounce can black beans drained & rinsed
- 1 19-ounce can red enchilada sauce separated
- 6 corn tortillas
- 4 ounces vegan Mexican cheese shredded
- cilantro, jalapeño slices, avocado optional, for serving
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in a cast iron skillet (or oven-safe pot) over medium heat. Add the vegan steak, onion and bell pepper. Cook down for about 5 minutes, or until the vegan steak starts to get some char marks.
- Add the chipotle pepper, garlic & dry seasonings and cook for another minute. Pour in the black beans and 3/4 of the enchilada sauce. Stir to combine and remove from the heat. Top with the tortillas and pour the remaining enchilada sauce over the tortillas. Sprinkle on the cheese and place in the oven for 15 minute, or until hot and bubbly - turn the oven to broil for the last couple minutes for a crispier top.
- Remove from the oven, add the optional toppings and serve.
Video
Notes
- If you don't like vegan steak or can't find it, just add another can of black beans.
- The vegan cheese isn't necessary, but it adds great taste and texture.
- This is great for meal prep! Separate into individual containers and keep in the fridge for quick lunches!
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 21g | Fat: 16g