One Pan Chick’n Enchilada (Printable Recipe)

Bold soy curl skillet with beans and spice. One pan comfort food perfect for weeknights.

# Ingredients You'll Need:

→ Seasoning Mix

01 - 2 teaspoons chili powder
02 - 1 teaspoon kosher salt
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon Mexican oregano
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon cayenne pepper powder

→ Main Ingredients

09 - 4 ounces dehydrated soy curls
10 - 4 tablespoons neutral oil divided
11 - 1 teaspoon salt
12 - 1 teaspoon freshly cracked black pepper
13 - 1 medium yellow onion diced
14 - 1 red bell pepper diced
15 - 1 can fire-roasted diced green chilies 4 ounces
16 - 6 cloves garlic minced
17 - 1 can black beans drained and rinsed 15 ounces
18 - 8 corn tortillas cut into eighths 6-inch
19 - 2.5 cups enchilada sauce homemade or store-bought
20 - 1 cup vegan shredded Mexican blend cheese at room temperature
21 - 1 cup sliced black olives optional
22 - Fresh minced cilantro for garnish optional
23 - Vegan sour cream for serving optional
24 - Pickled jalapeño for serving optional
25 - Thinly sliced avocado for serving optional

# Steps to Follow:

01 - In a small bowl, mix chili powder, kosher salt, garlic powder, onion powder, smoked paprika, Mexican oregano, cumin, and cayenne pepper if using. Set aside.
02 - Cover soy curls with boiling water and let sit for 8 to 10 minutes. Drain and press out moisture using a sieve or cheesecloth. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add soy curls, season with salt and pepper, and sauté for 8 to 10 minutes until golden and crisp. Remove and set aside.
03 - In the same skillet, heat remaining 2 tablespoons oil over medium heat. Add diced onion, bell pepper, and green chilies. Cook for 3 to 5 minutes until onions are translucent. Add garlic and cook for another 1 to 2 minutes.
04 - Stir in black beans, cooked soy curls, and seasoning blend. Add tortilla pieces and enchilada sauce. Stir to combine, then cover and reduce heat to low. Simmer for 10 to 12 minutes until tortillas are soft and coated in sauce.
05 - Uncover and sprinkle shredded vegan cheese and black olives if using. Re-cover and cook for 5 to 7 minutes until cheese is melted and bubbly.
06 - Top with fresh cilantro, vegan sour cream, pickled jalapeños, and avocado slices. Serve hot directly from the skillet.

# Extra Tips:

01 - Sautéing soy curls until golden improves texture and flavor.
02 - Allow vegan cheese to reach room temperature before melting for optimal results.
03 - Cut tortillas into small pieces to help them absorb more sauce.
04 - You may substitute 2 tablespoons store-bought taco seasoning in a pinch.
05 - Customize by adding corn, using pinto beans, or increasing heat with jalapeños.
06 - Let the dish simmer gently to avoid overcooking or drying the tortillas.

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