Tempeh & black bean enchiladas skillet
Say hello to your new favorite one-pan meal: Tempeh and Black Bean Enchilada Skillet. This dish is bursting with bold, smoky flavors and packed with plant-based protein from hearty tempeh and black beans. It’s a simple recipe that brings together crumbled tempeh, black beans, veggies, and spices, all simmered in a rich, homemade enchilada sauce. Topped with melty cheese and finished in the oven, each bite is loaded with satisfying, savory goodness. Perfect for busy weeknights, this skillet is as easy to make as it is delicious—and it’s all done in under 30 minutes!
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
25
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 whole1 whole1 whole Onion, finely sliced
- 200 grams200 grams200 grams Tempeh
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 Tbsp1 Tbsp1 Tbsp Wheat-free Tamari
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 whole1 whole1 whole Red Bell Pepper, trimmed, deseeded and finely sliced
- 150 grams150 grams150 grams Sweet Corn
- 250 grams250 grams250 grams Black Beans
- 3 Tbsp3 Tbsp3 Tbsp Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp All Purpose Flour
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Ground Cumin
- 0.25 tsp0.25 tsp0.25 tsp dried Oregano
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 1 pinch1 pinch1 pinch Ground Cinnamon
- 1 pinch1 pinch1 pinch Cayenne Pepper
- 1 clove1 clove1 clove Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 475 ml475 ml475 ml Vegetable Stock
- 1 tsp1 tsp1 tsp Lime Juice
- 4 Tbsp4 Tbsp4 Tbsp Coconut Milk Yogurt, or sour cream
- 1 bunch1 bunch1 bunch Cilantro, fresh coriander
- 100 grams100 grams100 grams Salsa, tomatoes, red onion & fresh coriander chopped together
enchilada sauce
toppings
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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
- to make the homemade enchiladas sauce, first prepare the spice mix by mixing 3 tbsp flour , 1/2 tbsp cumin, 1/4 tsp oregano 1/4 tsp salt, a pinch of cinnamon, and a pinch of cayenne pepper in a small bowl. Heat 3 tbsp olive oil in a pan over a medium to low heat, gently fry 1 large garlic clove For 1
- min then add the spice mix, whisk constantly for 1 min , whisk in 2 tbsp tomato paste and then slowly pour in 475ml veg stock. Bring to boil then simmer for 5-7 mins. Turn off the heat and stir in 1 tsp lime juice. set aside.
- Preheat the oven to 180c fan assisted.
- Heat 1 tbsp olive oil in a skillet or oven proof dish, gently fry the onion for 4 mins. Crumble in the the tempeh and fry for a couple mins. Sprinkle in 1 tsp smoked paprika, stir together with the tempeh and fry for 2 mins. Mix the tamari and maple syrup in a small bowl together, then add to the pan. Allow to bubble and absorb then mix in the peppers black beans and sweet corn. Pour over the enchiladas sauce, stir together well.
- Chop up a couple tortilla wraps and layer over the top of the mix, sprinkle over the cheese and bake in the oven for 12 mins.
- Carefully remove from the oven, and finish with some fresh salsa, coriander and dollops of yogurt or sour cream.
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About This Recipe
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Baked Goods Dairy Free Egg Free Nut Free Other Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 449 |
| Fat: | 19 g |
| Carbohydrates: | 53 g |
| Protein: | 22 g |
| Cholesterol: | 0 g |
| Sodium: | 757 mg |
| Fiber: | 9 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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