Cheesy Vegan Enchilada Skillet (30 Minutes!)

Everything you love about enchiladas, minus the fuss! This super flavorful, cheesy vegan enchilada skillet comes together in about 30 minutes with simple methods, minimal dishes, and no need to fill or roll tortillas. This easy, nourishing dish features tender cubed sweet potato or winter squash, fiber- & protein-rich black beans, and a rich red enchilada sauce. Everything gets simmered in 1 pan and topped with a melty cashew “cheese” that makes it SUPER satisfying and delicious! Origins of Enchiladas It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano. Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce. Our “inspired-by” enchilada skillet has all the flavors of classic enchiladas, but it’s vegan, and instead of rolling the filling in tortillas, we slice the tortillas and cook everything together in one pan on the stovetop! How to Make a Black Bean Enchilada Skillet This 1-pan, 30-minute vegan enchilada skillet begins with a base of sautéed veget...