Lazy Chopped Vegan Enchiladas in a Skillet

Name: Lazy Chopped Vegan Enchiladas in a Skillet
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American, Mexican
Ingredients: ½ cup raw sunflower seeds, soaked for at least 2 hours and drained; 5 tablespoons water; 5 tablespoons red enchilada sauce; 1 ½ tablespoons nutritional yeast; 2 teaspoons olive oil; 1 teaspoon apple cider vinegar; sea salt and ground black pepper, to taste; 1 tablespoon olive oil; 1 small sweet onion, sliced; 1 red bell pepper, sliced; 1 medium zucchini, halved lengthwise and sliced; 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon chili powder ((I used ancho)); ½ cup walnut halves, finely chopped; 1 19oz can (540 ml) lentils or black beans ((no salt added preferred)); 1 ½ cups red enchilada sauce; 1 cup low sodium vegetable stock, plus extra; 6 small tortillas, chopped into 2-inch pieces ((3 cups chopped pieces total)); chopped cilantro, for serving; diced, ripe avocado, for serving

Instructions

Prep:25minCook:35min

Ready in 1 hour, these lazy chopped vegan enchiladas in a skillet are a hearty vegan dinner with minimal dishes--no rolling! Made with fresh veggies, lentils, walnuts, spices, tortillas, store-bought red enchilada sauce for extra ease, and a creamy sunflower seed "cheese" topping that browns under the broiler.

Updated at: Sat, 23 Nov 2024 05:34:36 GMT