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.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Tex-Mex Ground Plant-Based Protein
8 ounce
Long Green Pepper
1 unit
Black Beans
1 unit
Green Salsa
1 unit
Monterey Jack Cheese
0.25 cup
Tomato
1 unit
Flour Tortillas
6 unit
Scallions
2 unit
Southwest Spice Blend
1 tablespoon
Chili Pepper
1 unit
Cooking Oil
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
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 (⅓ 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.
1010
kcal
Calories
52
g
Fat
15
g
Saturated Fat
94
g
Carbohydrate
19
g
Sugar
14
g
Dietary Fiber
39
g
Protein
35
mg
Cholesterol
2750
mg
Sodium
with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
