Smoky Tempeh & Black Bean Enchilada Skillet
A one-pan enchilada skillet loaded with smoky tempeh, black beans and melty vegan cheddar, finished with crispy pan-fried corn tortilla strips and toasted pepitas.
15m prep · 46m cook · 4 servingsGluten-Free
Ingredients
- 16 oz Tempeh
- ½ cup Water
- 1 can (15 oz) Canned Black Beans
- 8 whole Corn Tortilla
- 1 can (14.5 oz) Canned Diced Tomatoes
- 1 whole Yellow Onion
- 3 cloves Garlic
- 2 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- ¼ cup Pumpkin Seeds
- 1 whole Lime
- 1 whole Avocado
- 1 cup Vegan Cheddar Shreds
- ½ cup Vegetable Broth
- 3 tbsp Olive Oil
- 1 tsp Salt
- ¼ tsp Black Pepper
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories743 kcal
Protein36g
Carbs65g
Fat41g
Fiber13g
Sodium1245mg
Sugar6g