Vegan Skillet Enchiladas
Vegan Skillet Enchiladas
Calories: 447
Fat: 17 grams (Saturated Fat: 2 grams)
Carbohydrates: 71 grams
Protein: 11 grams
Allergens: None
Ingredients
- 2 tablespoon oil, divided
- 10 small corn tortillas, cut into strips
- 1/2 large red onion, diced
- 2-3 cloves garlic, minced
- 1 small butternut squash, peeled and cut into 1/2? cubes
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 can black beans, drained and rinsed
- 1/2 cup corn frozen or canned
- 1 cup crushed tomatoes
- 10 ounces enchiladas sauce
- 4 large kale leaves chopped small
- Salt and pepper, to taste
- Cilantro, chopped
- 1 jalapeño, diced
- 2 green onions, diced
- 1 avocado, chopped
Enchiladas
Toppings
Instructions
- 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 from heat and let set up 10 additional minutes before serving.
- Top with jalapeño, cilantro, avocado, and green onions.
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