Can I make this High Protein Enchilada Skillet ahead of time?

Yes, this High Protein Enchilada Skillet is great for meal prep. You can prepare it in advance and store it in an airtight container in the refrigerator for up to three days. Reheat it on the stovetop or microwave, adding a splash of water or broth if needed to maintain moisture.

Is this High Protein Enchilada Skillet vegan?

The base recipe is naturally vegan if you skip the cheese or use a plant-based alternative. The tofu and black beans already provide plenty of protein, making this High Protein Enchilada Skillet a complete vegan meal.

Can I freeze High Protein Enchilada Skillet?

You can freeze this High Protein Enchilada Skillet, but keep in mind that the texture of the tortillas may soften further after thawing. Store it in a freezer-safe container for up to one month, and reheat thoroughly before serving.

What can I use instead of tofu in High Protein Enchilada Skillet?

If you’re not a fan of tofu, you can substitute it with tempeh, lentils, or even cooked ground meat if you’re not following a plant-based diet. These options still maintain the high protein profile of the High Protein Enchilada Skillet while offering different textures and flavors.

High Protein Enchilada Skillet Easy Recipe

Name: High Protein Enchilada
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 14 oz (400 g) firm tofu, pressed and torn into chunks; 1 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 can (15 oz / 425 g) black beans, drained and rinsed; 2 cups (480 ml) red enchilada sauce; 6 small corn tortillas, cut into wedges; 1/2 cup (60 g) shredded cheese (optional); 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper

Description

This High Protein Enchilada Skillet is a quick and flavorful one-pan meal packed with plant-based protein from tofu and black beans. With bold enchilada sauce, tender tortillas, and a rich, comforting texture, it’s the perfect healthy weeknight dinner ready in about 30 minutes.

Ingredients

Scale

14 oz (400 g) firm tofu, pressed and torn into chunks
1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 can (15 oz / 425 g) black beans, drained and rinsed
2 cups (480 ml) red enchilada sauce
6 small corn tortillas, cut into wedges
1/2 cup (60 g) shredded cheese (optional)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Press the tofu for at least 10 minutes, then pat dry and tear into bite-sized pieces.
Heat olive oil in a large cast-iron skillet over medium heat.
Add the tofu and cook for 5–7 minutes, stirring occasionally, until lightly browned.
Add diced onion, garlic, and red bell pepper. Cook for 4–5 minutes until softened and fragrant.
Stir in cumin, chili powder, salt, and black pepper, coating the mixture evenly.
Add black beans and enchilada sauce, stirring well to combine.
Fold in the tortilla wedges and let them simmer for 5–8 minutes until softened and coated with sauce.
Sprinkle shredded cheese on top if using, then transfer the skillet to a broiler-safe oven.
Broil for 2–3 minutes until the cheese is melted and bubbly.
Remove from heat, let rest for a few minutes, and serve warm.

Notes

Tear tofu instead of cutting it to help it absorb more flavor.
Use a cast-iron skillet for even cooking and better texture.
Adjust spice level by choosing mild or spicy enchilada sauce.
Add a splash of water or broth if the mixture becomes too thick.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 9 g
Protein: 18 g
Cholesterol: 10 mg