Description
Get ready to elevate your dinner game with the mouthwatering flavors of this Salsa Verde Enchilada Skillet Bake.
Ingredients
Scale
For the Salsa Verde Enchilada Skillet Bake:
- 2 cups salsa verde
- 1 batch Salsa Verde Shredded Tofu (recipe below)
- 6 6-inch corn tortillas
- 1 cup cooked black beans
- 1 cup fresh corn, cut off the cob
- 8 oz vegan cheese dip, heated (such as Kite Hill Queso)
- 2 scallions sliced, to serve
- 1/4 cup cilantro leaves, to serve
- 2 limes, cut into wedges, to serve
For the Salsa Verde Shredded Tofu:
- 1 Tbsp olive oil
- 1 lime, juiced
- 1 tsp cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1 block extra-firm tofu
- 1/4 cup salsa verde
- 1/4 cup water
Instructions
For the Salsa Verde Enchilada Skillet Bake:
- Heat the oven: Preheat the oven to 375°F.
- Layer the skillet: In a medium sized skillet, pour about ¼ cup of salsa verde and spread across the bottom using a rubber spatula. Add the ingredients in a layer, starting with 3 tortillas, half of the Salsa Verde Shredded Tofu, ½ of the black beans and ½ of the corn. Spread half of the cheese sauce across the top. Repeat with another layer, starting with ½ of the remaining sauce, then the tortillas, tofu, black beans and corn. Spread the remaining cheese sauce on top, followed by the remaining salsa verde. Spread across the skillet so the sauces completely cover the ingredients.
- Bake and garnish: Bake for 20 minutes. Remove from the oven and let it stand for 10 minutes. Top with the green onions and cilantro. Cut into wedges and serve with the lime wedges.
For the Salsa Verde Shredded Tofu:
- Heat the oven: Preheat your oven to 350°F.
- Season the tofu: In a large mixing bowl, combine the olive oil, lime juice, cumin, garlic powder, and salt. Add the shredded tofu, and gently toss to combine.
- Bake the tofu: Spread the tofu evenly on a sheet pan lined with parchment paper or a silpat mat. Bake for about 30 minutes until golden brown, stirring the tofu halfway through.
- Simmer the tofu: Heat the salsa verde and water in a pan, and then stir in the baked tofu. Cook until some of the liquid is absorbed (about 3-5 minutes).
Notes
- Soy Allergy: The recipe has only been tested with tofu but Pumfu might be a good substitute.
- Spoiler Alert: Salsa Verde Enchilada Skillet Bake is best eaten when served, but leftovers will stay fresh in an air-tight container in the refrigerator for 2-3 days.
- For non-vegans: Serve with cooked, shredded chicken on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Mexican