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Vegetarian Enchilada Skillet with Tempeh

Vegetarian Enchilada Skillet

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Entree
  • Cuisine: mexican, vegetarian

Description

Spice up your weeknight with this simple vegetarian enchilada skillet with pinto beans, tempeh, and chopped vegetables. One skillet and done in 40 minutes.


Ingredients

  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 1/2 jalapeno chopped
  • 1 cup chopped button mushrooms
  • 2 cloves garlic, minced
  • 3/4 cup corn
  • 2 zucchini, chopped (~2 cups total)
  • 1 (8 oz.) package tempeh, crumbled
  • 1 (15 oz.) can red enchilada sauce
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can pinto beans
  • 6 corn tortillas (chopped into strips)
  • 6 ounces shredded Monterey jack or cheddar cheese

Instructions

  1. In a large skillet with tall sides add the olive oil, onion, jalapeƱo, and mushrooms. Stir fry until onion is softened, about 5-7 minutes.
  2. Stir in the garlic and cook 1 more minute
  3. Add the corn and zucchini. Stir fry another 8-10 minutes or until zucchini starts to soften.
  4. Stir in the crumbled tempeh and cook another 2-3 minutes.
  5. Add the enchilada sauce, beans, tortillas, and 3 ounces of the cheese. Stir well to combine.
  6. Sprinkle with the other 3 ounces of cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!)
  7. Serve with chopped avocado and cilantro.