Here in Texas Mexican food reigns king! We grow up on chips and “hot sauce” (which is sort of salsa). Finding vegan Mexican food is difficult to say the least, especially in the area where we live. There is an awesome completely vegan place in Dallas that we love, El Palote. That’s 5 hours away though so what are we left to do, not eat Mexican food? Not an option my friend, we’ve gotta veganize it! Just a few ingredients and you’ve got an easy skillet full of awesome, cheesy, beefy goodness!
The enchilada sauce pictured is mild because it’s all we could find, but we prefer the hot. The hot one just has better spice and kick to it. When you taste the enchilada sauce you may want to add some spices like chili powder, cumin, or paprika to give it a nice flavor. Otherwise, straight from the can is just fine.
To get started place your Beefless Ground in the skillet and brown it over medium heat. I actually like to char ours a TINY bit just to make the flavor even better. After the ground is ready to go add the enchilada sauce and 1/4 cup of almond milk. Mix together in the skillet (add spices if you desire) and simmer over medium-low heat. While this simmers get the corn tortillas soft by placing them in the microwave for about 10 seconds each. I stick about 5 in there at a time to save some time. The tortillas should not be ridged but soft so they do not break when rolling them up. After your tortillas are ready it’s time to roll! Place about 2 TBSP of vegan cheese in the center and roll it up. Place the cheese filled tortilla straight into the skillet with the enchilada sauce. Spoon some of the enchilada sauce on the top. Continue this until your pan is full, you run out of tortillas, or run out of cheese. I usually make 12 or so each time. Once you’ve made what you want, continue to simmer until the cheese has melted. Using the So Delicious is important for these because it melts so easily. After everything is all melty and gooey you are ready to enjoy!
One Skillet Vegan Enchiladas
- 1 Pkg Beefless Ground
- 2 10 oz cans enchilada sauce
- 1/4 cup almond milk
- 8-12 corn tortillas
- vegan cheese
- Brown beefless ground over medium heat. Add enchilada sauce and almond milk (add spices if you desire). Mix and simmer over medium-low heat while preparing enchiladas.
- Place corn tortillas in microwave for 10 seconds, or until soft. Place approx 2 TBSP of vegan cheese in the center and roll up.
- Place enchiladas into the enchilada sauce in the skillet. Spoon some of the enchilada sauce on the top. Continue until you have made as many as you would like.
- Let simmer until the cheese has melted and enjoy!
I hope you enjoy this family favorite of ours, contact me with any questions. Don’t forget to follow me to keep up to date on my posts and get new recipes!