Everyone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado.
Homemade Enchiladas are one of my favorite quick weeknight meals but sometimes I don’t have the time or energy to roll up tortillas and bake them. Sometimes I need quick and easy! Let me introduce you to easy vegan skillet enchiladas! They are life-changing!
I love this vegan enchiladas recipe because you don’t have to roll or spend hours making the sauce and fillings, and you don’t have to worry about a perfect presentation. This is as easy as Tex-Mex gets. We make a simple red sauce in the blender, then fry up some soy curls which act as chikin sub, with bell peppers and onions. DONE! Now, we simply layer our enchiladas sauce with tortilla chips instead of soft tortillas and add some black beans and vegan cheese shreds while we’re at it!
You are basically making an enchilada nachos casserole! Awesome for game day or Superbowl! All done in so little time and with so little effort. This a no-fuss Mexican skillet dinner recipe. And let me tell you kids LOVE it, even with all of the added veggies!
If you would rather make classic enchiladas, make my Vegan Enchiladas!
More Mexican inspired recipes from the blog
- Spicy Chipotle garlic Jackfruit Tacos
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish…
- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
- Jackfruit Meatballs Tacos
- Lentil Sweet Potato Tacos
- Easy DIY Burrito Bowl
You can use some of the above recipes as the enchilada filling as well. Let’s make these!