Ingredients

The following ingredients have 6 Servings
  • 12 ounce package impossible ground meat (see notes for options)
  • 1 medium onion, chopped small
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 10 small corn tortillas or 4-5 medium flour tortillas, cut into strips
  • 15- ounce can black beans, drained and rinsed
  • 1 cup corn (I used frozen)
  • 19 ounces enchilada sauce (vegan friendly)
  • 1-2 cups shredded vegan cheese
  • Vegan Sour Cream
  • chopped green onions
  • sliced black olives

Instruction

  • Heat a large cast iron pan or other skillet over medium-high heat.
  • Add the vegan beef and diced onion and cook for about 10 minutes, breaking it into pieces and stirring frequently.
  • Now add the garlic and salt, and stir for about a minute.
  • Add the cut up corn tortilla pieces, black beans, corn and enchilada sauce. Stir it up, then cover and reduce the heat to low for about 10 minutes.
  • Uncover, sprinkle on the cheese, then cover again and remove from heat. Let it sit for a few minutes so the cheese can melt.
  • Serve with Vegan Sour Cream, chopped green onions and sliced black olives, if desired.