PBBPlant-BasedBlueprint
All recipes
Cheesy Enchilada Skillet
Weeknight · 15–30 min

Cheesy Enchilada Skillet

Torn corn tortillas simmer right in a smoky red sauce with seasoned plant-based beef and black beans, then get blanketed in melty cheese. It's everything you love about enchiladas made in one pan.

Hands-on
20 min
Hands-off
10 min
Total
30 min
Dishes
1
26gprotein515cal59gcarbs22gfatper serving · $3.57
Skill Meal-prep friendlystove

Method

  1. 1

    Brown the Beyond Beef with the onion in a large skillet over medium-high.

  2. 2

    Add the garlic and spices for 30 seconds, then the tomatoes, broth, beans and corn. Bring to a simmer.

  3. 3

    Fold in the torn tortillas, cover and simmer until they soften and the sauce thickens.

  4. 4

    Scatter the cheese over the top, cover for 2 minutes to melt, then finish with avocado and cilantro.

Storage

Keeps 4 days in the fridge. Add the avocado fresh.

Good to know
  • Using lentils? Skip the browning step and stir them in with the beans.

Serve with a dollop of plant yogurt to cool it down.

Their portion: about half your servingabout 280 cal · 14 g protein of their 19 g a day

Nutrition

per serving
Calories
515
Protein
26g
Carbs
59g
Fat
22g
Fiber
15g
Sodium
780mg
Soy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in
    Keep going

    More like this