Skillet Enchiladas with Soy Curls

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the Red Sauce:

¼ cup ( 65.5 g) tomato paste

1 medium tomato

1 ½ cups ( 354.88 ml) water or vegetable broth

1 chipotle chili in adobo sauce or ¼ tsp of chipotle chili powder

½ tsp ground cumin

¼ tsp salt

subheading: For the Soy Curl Meat Layer:

2 tsp oil

½ cup ( 80 g) thinly sliced onions

½ cup thinly sliced green bell pepper

2 oz ( 56.7 g) soy curls soaked in 1 ½ cups of warm vegetable broth for at least 15 minutes

2 cloves garlic minced

1 tsp chili powder blend

¼ tsp salt

¼ black pepper

subheading: For the rest of the ingredients:

1 ½ cups ( 172.5 g) or more tortilla chips

15 oz ( 425.24 g) can of black beans drained

Vegan Cheddar Cheese Shreds of choice or use my queso (linked in notes)

Directions at veganricha.com

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