Cheesy Vegan Enchilada Skillet
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.
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Preparazione
- 1 Passaggio 1
Heat 30 ml olive oil in a large skillet over medium heat. Add 150 g diced onion and sauté until translucent.
Timer · 3 min - 2 Passaggio 2
Stir in 20 g minced garlic and 1.5 g sea salt. Cook for 1-2 minutes.
Timer · 2 min - 3 Passaggio 3
Add 300 g diced sweet potato and 75 g diced poblano pepper. Sauté for about 5 minutes until softening.
Timer · 5 min - 4 Passaggio 4
Mix in 425 g drained black beans and 60 g sliced corn tortilla strips.
- 5 Passaggio 5
Pour in 425 g red enchilada sauce. Stir well and bring to a simmer.
- 6 Passaggio 6
Cover the skillet, reduce heat to medium-low, and cook for 10 minutes until potatoes are tender.
Timer · 10 min - 7 Passaggio 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 Passaggio 8
Remove the skillet lid. Pour the cashew sauce evenly over the bean mixture.
- 9 Passaggio 9
Cover and steam for 3-5 minutes to let the sauce firm up.
Timer · 5 min - 10 Passaggio 10
Optionally, broil in the oven for 2-3 minutes until the top is browned.
Timer · 3 min - 11 Passaggio 11
Garnish with 20 g sliced green onion and 10 g chopped cilantro before serving.
Recensioni
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