Plant-Based Protein Enchiladas Rojas
Protein that tastes like meat (without the meat)
Saucy, smothered, hearty, and delicious: This meatless twist on a classic enchilada bake has everything you could possibly want. You’ll make it by wrapping flour tortillas around a filling of spiced ground plant-based protein, then coating the bundles with a healthy glug of salsa roja and a sprinkle of Mexican cheeses. Put it in the oven and let it get piping hot and bubbly, then finish with a spoonful of lime crema and dig into all that deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
9 ounce
Ground Plant-Based Protein
(Contains Soy, Tree Nuts, Wheat)
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 ounce
Tomato Paste
½ cup
Mexican Cheese Blend
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add plant-based protein* and half the Southwest Spice (you’ll use the rest later). Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes. • Stir in scallion whites and half the Tex-Mex paste (you’ll use the rest later); cook until scallions are softened and mixture is combined, 1-2 minutes more. Season with salt and pepper. Turn off heat. • Transfer filling to a plate. Wipe out pan.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Place seam sides down in pan used for filling. TIP: If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish, or a 9-by-13-inch dish for 4 servings.
• In a medium bowl or liquid measuring cup, combine ½ cup water (¾ cup for 4 servings), tomato paste, and remaining Tex-Mex paste and Southwest Spice; stir until smooth. • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
• While enchiladas bake, in a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide enchiladas between plates; top with lime crema and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.