Vegan Skillet Enchilada Ⓥ

1 tbsp olive oil
1 red onion, chopped
2 cups of mushrooms, sliced
1 bell pepper, chopped
4-5 cloves of garlic, minced
1 12 oz package of vegan ground crumbles, I used these already cooked ones: https://www.traderjoesreviews.com/product/trader-joes-beef-less-ground-beef-reviews/
1 cup of corn, I used canned, frozen works too
15 oz can of black beans, drained & rinsed
1 tbsp chili powder
1 tbsp Nutrional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1/4 tsp pepper
1 lime, juiced
20 oz red enchilada sauce
1/2 cup cashew queso, homemade recipe here: https://veganyogamomma.com/2022/01/11/cashew-queso/
8 corn or flour tortillas, cut into slices
2- 2 &1/2 cups shredded vegan cheese, divided
Optional garnishes: jalapeno, green onion, vegan sour cream, avocado!

METHOD:

Preheat oven to 450° degrees F.
Cook vegan crumbles according to package directions, remove from heat & set them aside. I used already cooked crumbles so they just had to be reheated!
In a large (12-inch) oven safe skillet, heat the olive oil over medium high heat. Add the mushrooms & cook for a couple of minutes. Then add the onion & pepper & sauté for 4 to 5 more minutes, until the vegetables are tender. Add the garlic & cook for an additional minute.
Add the cooked vegan crumbles, the corn, black beans, chili powder, cumin, smoked paprika, salt, pepper, & lime juice & mix well. Pour in half of the enchilada sauce & stir. Next add the tortilla strips & cashew queso & stir. Add in the remaining enchilada sauce & mix until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes. Add in 1 cup of the vegan shredded cheese & stir until it melts. Top with the remaining 1- q& 1/2 cups of shredded vegan cheese.
Place the skillet in the preheated oven for 5 minutes, then turn the broiler on high & crack the door for a minute or two until the vegan cheese is melted. Remove from the oven & let it sit for 5 minutes. Top with jalapeño, green onion, sour cream & avocado!