Vegan Marry Me Creamy Enchilada Bean Skillet! If you’re a bean lover (or you’ve been trying to convince yourself you’re one), this skillet delivers that “just right” balance of creamy plus zesty enchilada goodness in every saucy bite.

This Vegan Marry Me Creamy Enchilada Bean Skillet is the kind of luscious, make-you-go-back-for-seconds comfort food that feels like a warm hug and tastes like a complete fiesta. Creamy, hearty, and bursting with classic enchilada flavor, it features tender black beans and pinto beans simmered in a rich, velvety enchilada sauce.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This dish is so darn delicious that I seriously can’t recommend it enough: run, don’t walk to make this! This delicious vegan twist on the “marry me chicken,” it’s sure to be a fun and flavorful go-to skillet meal.

It’s the kind of meal that disappears way faster than you expect because it tastes incredible from the first bite to the last. If you’re craving something comforting, creamy, and packed with enchilada vibes, you gotta give this one a try.

Tips for Success:

• Flavor Profile: This Vegan Marry Me Creamy Enchilada Bean Skillet is luscious and delicious. It’s creamy, hearty, and full of enchilada flavors. Black beans and pinto beans are simmered in a creamy and rich enchilada sauce that is full of tasty slightly spicy enchilada sauce that is sure to please bean lovers everywhere.
• Beans: We used 2 cans black beans and 1 can of pinto beans; however, you can easily use all the same beans if you wish. You can also substitute the black beans and pinto beans with kidney beans.
• Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
• Spices: Please feel free to ramp up or tone down the spices to suit your own personal preferences.
• Cornmeal: The cornmeal gives this dish that extra enchilada flavor that mimics corn tortillas. You can totally leave it out if you wish or simply finely crush some crisp corn tortillas and add it to the sauce.
• Enchilada Sauce: We used our Enchilada Sauce, but feel free to use your favorite store-purchased enchilada sauce or recipe. If you purchase a store-bought brand, be sure to check the label for mild versus hot. Use a mild sauce unless you want the heat.
• Water: Largely dependent upon the enchilada sauce being used, you may find that you need to add a little water to thin out the sauce.
• Cashew Substitutions: Feel free to substitute the cashews with your favorite nut or seed butter with the understanding that the flavor will change accordingly.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered air-tight container.

This skillet dish freezes well.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Canned Lentils: We used Delallo Imported Italian Lentils.  They come in a 14 oz. can.  Most grocery stores carry them in the specialty aisles. If using dry lentils, select lentils that hold their shape after cooking like a brown lentil such as small brown lentils called Pardina lentils. Cook dry lentils separately, adjust time accordingly.  If cooking dry lentils, you want to end up with 1 2/3 cups of cooked
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
• Almond Butter: We used Artisana Organics Raw Vegan Almond Butter.  Feel free to use your favorite raw almond butter in this recipe.  Read the label, make sure the only ingredient is raw almonds.  Do not use a salted or sweetened almond butter.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large skillet
• High-speed blender

If you try this tasty dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Marry Me Creamy Enchilada Bean Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 25 Minutes
• Total Time: 45 Minutes
• Yield: 5 Cups 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Cuisine: Mexican Inspired
• Diet: Vegan

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Description

This Vegan Marry Me Creamy Enchilada Bean Skillet is the kind of luscious, make-you-go-back-for-seconds comfort food that feels like a warm hug and tastes like a complete fiesta.

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Ingredients

Scale 1/2x1x2x

Skillet Ingredients:

• ½ cup [raw] cashews *
• 1 medium yellow onion, fine dice
• 1 Tablespoon minced garlic
• 2 ½ cups (or 2 – [ 10 oz. cans ] mild enchilada sauce *
• 2 Tablespoons nutritional yeast
• 1 Tablespoon distilled white vinegar

Spice/Herb Ingredients:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon chili powder (+/-) *
• ¾ teaspoon smoked paprika (+/-)
• ¼ teaspoon cumin (+/-)
• ¼ + 1/8 teaspoon chipotle powder (+/-)
• Pinch to ½ teaspoon sea salt (+/-) *

Other Ingredients:

• 2 Tablespoons cornmeal (optional) *
• 2 – [ 15.5 oz. cans ] black beans, drained and rinsed
• 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
• Water (as needed to thin out)

Serving Ideas:

• Steamed rice/quinoa
• Crushed corn tortilla chips
• Chopped fresh cilantro
• Chopped avocados

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Instructions

1. Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain off the water (discard) and set aside until Step 6.
2. Place all the Spice/Herb Ingredients into a small bowl, mix well, set aside.
3. In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes, add a splash of water, if needed to avoid burning.
4. Then lower the heat to medium, add the minced garlic and the Spice/Herb Mix, sauté, stir constantly for one minute until the spices become fragrant, about 30 seconds.
5. Then add all the remaining Base Ingredients to the skillet, stir to incorporate, bring to a boil, then immediately lower the heat to simmer. Simmer for 5 minutes, then remove from the stove to slightly cool.
6. Place the skillet mixture into a high-speed blender along with the soaked cashews and blend on high until smooth and emulsified, then return to the skillet.
7. Then add the beans, bring the mixture to a boil, add the cornmeal, stir well, then lower to a low-percolating boil and simmer for 7 to 10 minutes, stirring occasionally. Add water, only if needed to thin out.
8. Taste test, add additional seasonings, if needed. If additional seasonings are added, simmer for several minutes.
9. Remove from the stove and allow to rest for 5 minutes, then serve with steamed rice (or quinoa), crushed tortilla chips, chopped fresh cilantro, and/or chopped avocados.

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Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving:  4  (makes 5 cups)

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