One-Pan Enchiladas

Yield: serves 4

When the summer squash starts putting on, it gets really real in the kitchen. We’ve got a recipe that’ll put the squash bounty to use and it’s a damn tasty one at that!  Our ‘chorizo’ joins the bounty with jalapeños, onions, tortillas, cheese, and enchilada sauce in one casserole pan, then gets baked until bubbly and golden brown. Make two and freeze one for a quick weeknight bake or dinner on the fly.


  • 1 package El Capitán ‘Chorizo’ Crumbles
  • 2 cups store-bought enchilada sauce 
  • 4 small zucchini, diced 
  • 1 small yellow onion, diced 
  • 2 jalapeños, deseeded and small diced 
  • 6-10 small corn tortillas, cut into ½ inch strips 
  • 1 cup shredded vegan cheese (we used Follow Your Heart Fiesta blend)
  • 3 green onions, sliced

The How-To

  1. Use a high-walled pan or skillet to sauté chorizo in oil until chorizo is crispy. Set aside. 
  2. Sauté onion, jalapeño, and zucchini in oil until onion is soft. 
  3. Add crispy chorizo, tortilla strips, and enchilada sauce.  Stir to combine. 
  4. Top with cheese.  Bake at 350°F for about 10 minutes or until cheese is melty. 
  5. Garnish with sliced green onions and serve immediately.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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