Skillet Cheesy Enchilada Stew
Recipe type: Entree; Party Food
Cuisine: Mexican
  • For the Soy Curls
  • 4-6 oz. Butler Soy Curls
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. chile powder
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • ½ tsp. ground coriander
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 3 Tbs. Vegetable oil
  • For the stew
  • 1 Tbs. vegetable oil
  • 1 large onion, diced
  • 2 bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 large bunch of broccoli, cut into florets and the stalks julienned
  • 10 oz. mushrooms, sliced
  • 2-15 oz. cans black beans, rinsed and drained
  • 28 oz. crushed tomatoes
  • 1-2 tsp. hot sauce
  • 1 tsp. brine from jarred olives or jalapenos or apple cider vinegar
  • 2 tsp. ground cumin
  • 2 tsp. chile powder
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. ground coriander
  • Kosher salt and pepper to taste
  • 1 cup black olives, sliced
  • 6 slices Go Veggie Pepper Jack Cheese or 1 cup Go Veggie Mexican Blend
  • Toasted bread or tortilla chips for scooping
  1. Put the soy curls into a deep bowl and cover with hot water. Let sit 10 minutes until softened. Drain and gently squeeze out any excess liquid. Pat dry and toss the soy curls with the spices. Heat the oil in a deep saute pan. Cook the soy curls until browned and crisp, about 5 minutes. Toss and cook until browned on all sides, about another 2 minutes. Transfer to a bowl and set aside. Try not to eat too many. Good luck with that.
  2. In the same pan, heat more oil. Add the onion and saute for 4 minutes, until softened. Add the bell peppers and cook for 4 minutes until softened. Mix in the garlic and jalapeno and cook for 1 minute until fragrant. Add the julienned broccoli stalks and cook for 3 minutes until softened. Add in the broccoli florets and the mushrooms. Toss to mix all the veggies and let cook for a few minutes until the mushrooms start to brown. Finally, mix in the black beans.
  3. Pour in the tomatoes, hot sauce and either some brine from jarred jalapenos, pickles or green olives. If you don’t have that, use vinegar. Add in the herbs and spices and bring the sauce to a boil. Reduce the heat and let simmer for 10 minutes to let the flavors combine and the sauce thicken.
  4. Return the soy curls to the pot along with the black olives and toss to coat them with sauce. Tear the vegan cheese slices and top the stew with them. Cover the pot and let the cheese melt into the stew. Taste for any seasoning adjustments. Serve with crusty bread or tortillas for dipping and scooping.
Recipe by The "V" Word at