Enchilada Skillet (Edit recipe)

Bridgette.eats.plants

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This easy one-pot meal is perfect for a quick weeknight dinner.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil, divided
8 oz Tofu, extra firm, pressed, drained, and shredded
0.5 tsp Sea Salt
0.5 tsp Cumin, Ground
0.5 tsp Coriander, Ground
0.5 tsp Chili Powder
0.5 whole Onion, diced
0.5 whole Red Bell Pepper, diced
15 oz Pinto Beans, rinsed and drained
4 oz Green Chilies
12 oz Red Enchilada Sauce - Siete Foods
1 cup Cheddar Cheese, shredded
1 cup Plain Greek Yogurt
4 whole Corn Tortilla, cut into 8 slices each

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F
Heat 1 tablespoon of olive oil in a cast iron (or oven-proof) skillet over medium heat
Saute shredded tofu with salt, cumin, coriander, and chili powder for 5-7 minutes
Remove from heat and add to a medium-sized bowl
Reheat pan with remaining one tablespoon of olive oil
Add onion and garlic and saute for 3-4 minutes
Add red bell pepper and saute for another 4-5 minutes or until soft
Add onion and pepper mix, pinto beans, green chilis, enchilada sauce, 1/2 cup shredded cheese, and Greek yogurt to the tofu. Mix until combined
Fold in corn tortillas
Add mixture back to skillet and bake for 10-15 minutes or until bubbly

Notes

Macros (per serving)

Calories: 487

Protein: 29g

Fat: 22g

Carbohydrates: 36g

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	529
Fat:	26 g
Carbohydrates:	27 g
Protein:	33 g
Cholesterol:	71 g
Sodium:	1244 mg
Fiber:	11 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.