Description
This Cheesy Vegan Enchilada Skillet is a flavorful, satisfying, and wholesome plant-based dish perfect for any meal. Combining tender sweet potatoes, black beans, sautéed onions, and peppers with a creamy cashew-based cheese sauce, all smothered in spicy red enchilada sauce, this skillet delivers comfort and nutrition in under 30 minutes. Garnished with fresh green onions and cilantro, it’s an easy, one-pan recipe that’s both gluten-free and vegan, ideal for quick weeknight dinners or meal prep.
Ingredients
Cashew Cheese Sauce
- 1/2 cup raw cashews*
- 2/3 cup water
- 1 Tbsp lime juice
- 1/2 small clove garlic (or 1/8 tsp garlic powder)
- 2 Tbsp tapioca starch (also called tapioca flour)
- 1/2 tsp sea salt
Skillet Ingredients
- 1-2 Tbsp olive or avocado oil
- 1/2 medium yellow or white onion, diced (about 1 heaping cup or 150 g)
- 1/4 tsp sea salt
- 4 medium cloves garlic, minced (about 2 Tbsp or 18 g)
- 2 cups sweet potato or kabocha squash, peeled and diced into 1/4-1/2 inch cubes
- 1 medium poblano pepper, stemmed, seeded, and diced into 1/2 inch squares (or green bell pepper, about 1/2 cup or 75 g)
- 1 (15-oz.) can black beans, drained and rinsed
- 4 (4-inch) corn tortillas, sliced into 1/4-inch x 2-inch strips
- 1 (15-oz.) jar red enchilada sauce
- Green onion, thinly sliced (for garnish)
- Fresh cilantro, roughly chopped (for garnish)
Instructions
- Sauté Aromatics: Heat a large, preferably oven-safe skillet over medium heat. Add the olive or avocado oil, then the diced onion. Cook until translucent, about 3-4 minutes. Add 1/4 tsp sea salt and minced garlic, then cook for another 1-2 minutes until fragrant.
- Cook Vegetables: Add the diced sweet potato or kabocha squash and diced poblano pepper to the skillet. Sauté while stirring occasionally, cooking for about 5 minutes until they start to soften.
- Add Beans and Tortillas: Stir in the drained and rinsed black beans along with the sliced corn tortilla strips, combining everything well.
- Simmer with Enchilada Sauce: Pour in the jarred red enchilada sauce and stir to coat all ingredients evenly. Bring to a simmer over medium heat, then cover and reduce heat to medium-low. Let cook for about 10 minutes, stirring occasionally, until the sweet potatoes or squash are tender when pierced with a fork.
- Prepare Cashew Cheese Sauce: Meanwhile, place cashews, water, lime juice, garlic, tapioca starch, and 1/2 tsp sea salt into a high-speed blender. Blend on high until the mixture is completely smooth and creamy.
- Combine and Melt Cheese Sauce: Once the skillet vegetables are tender, remove the lid and reduce heat to low. Carefully pour the cashew cheese sauce evenly over the beans and vegetables. Cover the skillet again and allow it to steam for 3-5 minutes to thicken and firm up the sauce. Optionally, transfer the skillet to a broiler and broil for 2-3 minutes until the top is darkened in spots and dry to the touch.
- Serve and Garnish: Serve the enchilada skillet warm, topped with thinly sliced green onions and roughly chopped fresh cilantro for a burst of fresh flavor.
- Store and Freeze: Refrigerate leftovers in an airtight container for up to 3-4 days. For freezing, portion into freezer-safe containers or freeze the entire dish in a large container. Thaw overnight in the fridge before reheating. Reheat individual portions in the microwave, or bake the whole dish at 350°F (176°C) until warmed through.
Notes
- Cashews should ideally be soaked for at least 2 hours or overnight for a creamier cheese sauce, but raw can work if your blender is powerful.
- You can substitute sweet potato with kabocha squash or another soft winter squash.
- Use poblano for slight heat or green bell pepper for milder flavor.
- For a gluten-free dish, ensure that your corn tortillas and enchilada sauce are certified gluten-free.
- Optional broiling step adds a nicely browned top but can be skipped if preferred.
- Leftover skillet makes great meal prep for lunches or dinners during the week.
- Use avocado oil for a higher smoke point and neutral flavor when sautéing.