There’s something irresistibly cozy about a sizzling skillet of enchilada goodness, and this 100% plant-based version brings all the comfort. The mix of earthy mushrooms, caramelized zucchini, and hearty black beans in this black bean, mushroom and zucchini enchilada skillet forms a textural harmony that’s full of nutritional goodness and deliciousness.
VEGGIE FORWARD GOODNESS
The bright-flavored green enchilada sauce envelops the vegetables with zesty flavor, while tortilla strips absorb the rich liquid and become wonderfully tender. Each veggie-forward bite is a delight of colors, textures, and flavor depth. And the plant-based cheese and sour cream melt into a smooth finish that will have even diehard carnivores not realizing they’re thoroughly enjoying a completely vegan meal.
HELLO, UMAMI!
Preparing this one-pan marvel couldn’t be easier. Start by browning mushrooms (hello, umami!) and zucchini in a skillet (ideally cast iron) until they achieve a golden caramelization. Stir in scallion whites, garlic, and aromatic cumin and smoked paprika to create a fragrant base.
THE CULINARY MAGIC
The green enchilada sauce, veggie broth, black beans and fresh oregano follow, creating a simmering skillet full of flavor. Then magic happens when you add fresh corn tortilla strips and the green top parts of scallions while allowing the tortillas to soften and soak up the sauce.
THE FINAL TOUCHES
Top everything off with vegan cheese and sour cream (absolutely pick your favorites… not all plant-based cheese and sour cream are winners!), which melts into the Mexican-inspired sauce and creating bonus creaminess. Finally, garnish as you wish, such as with diced avocado, sliced grape tomatoes, and fresh cilantro. And don’t forget the lime… a squeeze of lime juice provides a burst of freshness and balanced taste in each bite.
A NUTRITIONAL POWERHOUSE
Aside from its amazing flavor, this enchilada skillet is a nutritional powerhouse. Every satisfying serving provides 14 grams of plant protein and 7 grams of fiber to keep you full. And the combination of mushrooms, zucchini, and black beans offers so much nutrient-richness, this recipe is a no-brainer to put on repeat. Altogether, this black bean, mushroom and zucchini enchilada skillet dinner (or lunch or brunch!) is ideal for busy weeknights or fun for a weeknight dinner party for four. Dig in soon!
There’s something irresistibly cozy about a sizzling skillet of enchilada goodness, and this 100% plant-based version brings all the comfort. The mix of earthy mushrooms, caramelized zucchini, and hearty black beans in this black bean, mushroom and zucchini enchilada skillet forms a textural harmony that’s full of nutritional goodness and deliciousness.
Ingredients
UnitsScale
2 tablespoons extra-virgin olive oil or avocado oil
10 to 12ounces sliced baby bellas or mushroom mixture
1 medium (8-ounce) zucchini, sliced
3 scallions, thinly sliced, green and white parts separated
Heat the oil in a large (10-inch) cast iron or other stick resistant skillet over medium-high. Add the mushrooms and zucchini and cook while stirring occasionally until lightly caramelized, about 12 minutes.
Add the white part of scallions and sauté until lightly caramelized, about 2 minutes. Add the garlic, cumin, and paprika, and sauté until fragrant, about 30 seconds.
Add the beans, oregano, enchilada sauce, and broth and stir to combine. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce slightly reduces, about 2 minutes. Fully stir in the tortilla strips and green part of scallions.
Immediately top with plant-based cheese (let it melt!) and sour cream. Garnish and serve.
VEGGIE FORWARD GOODNESS
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