Skillet Enchiladas with Soy Curls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan skillet enchilada made with soy curls and black beans in a smoky chipotle sauce, topped with tortilla chips and cheese. Cooked entirely in one skillet for easy cleanup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup tomato paste
- 1 medium tomato
- 1 1/2 cups water (or vegetable broth)
- 1 chipotle chili in adobo sauce (or 1/4 tsp of chipotle chili powder)
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2 tsp oil
- 1/2 cup thinly sliced onions
- 1/2 cup thinly sliced green bell pepper
- 2 oz soy curls (soaked in 1 1/2 cups of warm vegetable broth for at least 15 minutes)
- 2 cloves garlic (minced)
- 1 tsp chili powder blend
- 1/4 black pepper
- 1 1/2 cups or more tortilla chips (or use sliced tortillas )
- 15 oz can of black beans (drained)
- Vegan Cheddar Cheese Shreds of choice (or use my queso (linked in notes))
At a glance
PER SERVING · TIME 36M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 16m
- Sodium
- 980mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 69mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.