Vegan Chicken Enchilada Skillet Pie

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This Vegan Chicken Enchilada Skillet Pie is a tasty and simple take on the classic dish enchiladas. It has textured vegetable protein (TVP), black beans, and vegetables that are all cooked in a tasty sauce and then baked until bubbly. Add vegan cheese and fresh cilantro on top to make a meal that the whole family will love.

Ingredients:
  • 1 cup textured vegetable protein TVP
  • 1 cup vegetable broth
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 can 4 oz chopped green chilies
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 6-8 small corn tortillas
  • 1 cup vegan cheese, shredded
  • Fresh cilantro, chopped for garnish

Instructions:

Put vegetable broth in a small bowl and add TVP

Set this bowl aside

Warm up the olive oil in a big pan over medium-low heat

Put in the bell pepper, onion, and garlic

For about 5 minutes, or until softened, saut

Add the drained TVP, black beans, diced tomatoes, green chilies, chili powder, cumin, smoked paprika, salt, and pepper, and mix everything together

Allow the flavors to blend for five more minutes

Warm the oven up to 190C 375F

Cover the bottom of a greased skillet or baking dish with a layer of corn tortillas

If necessary, tear the tortillas to fit

Put half of the TVP mix on top of the tortillas

Add another layer of tortillas and the rest of the TVP mixture

Add vegan cheese shreds on top

Bake for twenty to twenty-five minutes, or until the cheese melts and bubbles

Add chopped cilantro as a garnish before serving


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