Plant-Based Protein Enchiladas Verdes
with Green Pepper, Black Beans & Monterey Jack
Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. You’ll make it by wrapping tortillas around a filling of Tex-Mex-spiced plant-based protein, green pepper, tomato, and beans, then coating the bundles with a healthy helping of mild green salsa and a sprinkle of Monterey Jack cheese. Put it in the oven and let it get piping hot and bubbly, and all you’ll have left to do is add a drizzle of spiced sour cream and dig in to that deliciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
7.06 ounce
Green Salsa
¼ cup
Monterey Jack Cheese
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 unit
Chili Pepper
8 ounce
Tex-Mex Ground Plant-Based Protein
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice green pepper. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili. • Drain beans over a small bowl, reserving liquid.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until just softened, 3-4 minutes. • Add plant-based protein* to pan; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and cook until browned all over and warmed through, 3-4 minutes more.
• Reserve ½ tsp Southwest Spice Blend (1 tsp for 4 servings) in a second small bowl for Step 6. • To pan with plant-based protein mixture, add tomato, scallion whites, half the beans, remaining Southwest Spice Blend, and 2 TBSP reserved bean liquid. (You’ll use the remaining beans and more bean liquid in the next step.) • Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
• Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP reserved bean liquid (1/3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place, seam sides down, in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, use a 9-by-13-inch baking dish or two smaller ones.) • Top with enough salsa to generously coat (you may have some left over). Sprinkle with Monterey Jack. • Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.
• While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.
Plant-based protein is fully cooked when internal temperature reaches 165º.
