Cheesy Vegan Enchilada Skillet
von Tavolino
A quick and hearty one-pan meal featuring tender sweet potatoes, black beans, and corn tortilla strips simmered in a rich red enchilada sauce, topped with a creamy, melty cashew cheese sauce.
Zutaten
- raw cashews 70 g
- water 160 ml
- lime juice 15 ml
- garlic 22 g
- tapioca starch 15 g
- sea salt 4.5 g
- olive oil 30 ml
- yellow onion 150 g
- sweet potato 300 g
- poblano pepper 75 g
- black beans 425 g
- corn tortillas 60 g
- red enchilada sauce 425 g
- green onion 20 g
- fresh cilantro 10 g
Zubereitung
- 1
Heat 30 ml olive oil in a large skillet over medium heat. Add 150 g diced onion and sauté until translucent.
- 2
Stir in 20 g minced garlic and 1.5 g sea salt. Cook for 1-2 minutes.
- 3
Add 300 g diced sweet potato and 75 g diced poblano pepper. Sauté for about 5 minutes until softening.
- 4
Mix in 425 g drained black beans and 60 g sliced corn tortilla strips.
- 5
Pour in 425 g red enchilada sauce. Stir well and bring to a simmer.
- 6
Cover the skillet, reduce heat to medium-low, and cook for 10 minutes until potatoes are tender.
- 7
Meanwhile, blend 70 g cashews, 160 ml water, 15 ml lime juice, 2 g garlic, 15 g tapioca starch, and 3 g sea salt until smooth.
- 8
Remove the skillet lid. Pour the cashew sauce evenly over the bean mixture.
- 9
Cover and steam for 3-5 minutes to let the sauce firm up.
- 10
Optionally, broil in the oven for 2-3 minutes until the top is browned.
- 11
Garnish with 20 g sliced green onion and 10 g chopped cilantro before serving.